Go Back
+ servings
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



  • 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.


Chef Notes:
Guanciale is cured pig jowls (cheeks) that often have spices and herbs incorporated.
When making pasta carbonara make sure to only use the egg yolk.
How to Reheat: 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.
How to Store: 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