pasta with bacon and cheese on a plate

Homemade Spaghetti Pasta Carbonara

Make this classic Roman Spaghetti Pasta carbonara in under 20 minutes using just 5 ingredients for the most amazing pasta recipe ever.
Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 872kcal
Author Chef Billy Parisi



  • Add olive oil to a large frying pan over medium heat.
  • Next, add in the guanciale and cook for 5 to 6 minutes or until crisp and browned. Keep warm.
  • In a large bowl whisk together the egg yolks, Romano cheese and cracked pepper until combined.
  • Temper the eggs by whisking in ½ of the hot rendered guanciale fat from the pan until combined.
  • Next, add in the homemade pasta to a large pot of boiling salted water and cook for 2 minutes.
  • While the pasta is cooking take ¼ cup of the hot boiling pasta water and whisk it into the egg mixture further bringing it into safe temperatures.
  • Drain the pasta and add it to the bowl with the egg and cheese mixture along with the crisp cooked guanciale and toss until completely coated.
  • Serve in a large pasta bowl and garnish with more Romano cheese and cracked pepper.



Guanciale is cured pig jowls (cheeks) that often has spices and herbs incorporated.
When making pasta carbonara make sure to only use the egg yolk!
REHEATING PASTA CARBONARA: To reheat this pasta, add ½ to ¾ cup of boiling chicken stock to a bowl along with this pasta and toss until hot. You can return to the stove to further heat. If you want, you can also microwave until hot.
STORING AND FREEZING: Pasta carbonara will store in the refrigerator covered in plastic for up to 2 days, it will not freeze well, and I advise against it.


Calories: 872kcal | Carbohydrates: 65g | Protein: 25g | Fat: 57g | Saturated Fat: 21g | Cholesterol: 318mg | Sodium: 652mg | Potassium: 225mg | Fiber: 3g | Sugar: 2g | Vitamin A: 376IU | Calcium: 180mg | Iron: 2mg