This classic carbonara is the real deal — no cream, just the silky emulsion of eggs, cheese, and pasta water.
Why This Recipe Works
The creamy sauce comes from tempering eggs with hot pasta water, not from cream.
Instructions
1. Prepare the Egg Mixture
Whisk egg yolks, whole eggs, and Pecorino. Season with black pepper.
2. Render the Guanciale
Cut into strips. Cook in cold pan over medium heat until crispy, 8-10 minutes.
3. Cook the Pasta
Boil spaghetti until just shy of al dente. Reserve 1 cup pasta water.
4. Combine
Remove pan from heat. Add pasta to guanciale. Wait 30 seconds, then add egg mixture, tossing constantly. Add pasta water for consistency.
5. Serve
Divide among warm bowls. Top with Pecorino and pepper.
Pro Tips
- Temperature is everything — Remove from heat before adding eggs
- Save pasta water — Crucial for emulsification
- Use real Pecorino Romano — Not parmesan
- Work quickly — Carbonara waits for no one
FAQ
Does authentic carbonara have cream?
No. The creaminess comes from eggs and cheese emulsified with pasta water.
Can I use bacon?
Yes, but guanciale or pancetta are more traditional.
