Spaghetti Carbonara Recipe
This Spaghetti Carbonara recipe brings the rich, creamy flavors of classic Roman pasta to your kitchen with ease. Featured on Bonacini’s Italy, host Michael Bonacini demonstrates how a few simple ingredients—spaghetti, guanciale, eggs, and pecorino—come together to create a luxurious, comforting dish. Perfect for weeknight dinners, family gatherings, or a special Italian-inspired dinner, this recipe provides an authentic taste of Rome without the need for complex techniques. With the crispy, salty guanciale, the smooth and velvety egg-cheese sauce, and freshly ground black pepper, this dish is a true celebration of Italian culinary simplicity.
The Inspiration
Spaghetti alla Carbonara is one of the most iconic pasta dishes in Italy, with roots tracing back to Rome. Traditionally, it relies on high-quality, minimal ingredients: guanciale (cured pork cheek), eggs, pecorino cheese, and freshly cracked black pepper. There is no cream in authentic recipes—the creaminess comes entirely from the egg and cheese emulsion.
Michael Bonacini’s interpretation emphasizes authenticity and technique, highlighting the importance of timing and temperature when combining the egg mixture with the hot pasta to achieve a silky, creamy sauce. This dish exemplifies the Italian philosophy of transforming humble, pantry-staple ingredients into a meal that feels indulgent and comforting.
Ingredients
- 12 ounces (340 g) spaghetti
- Salt
- ½ cup (120 ml) diced guanciale ( or pancetta, or bacon)
- 1 tablespoon (15 ml) olive oil
- 6 egg yolks
- 1 ½ cups (350 ml) grated pecorino cheese or parmesan, plus more for serving
- 1 tablespoon (15 ml) ground black pepper, plus more for serving
Method
- Bring a pot of salted water to the boil over high heat. Add the spaghetti and cook until al dente, usually 1-2 minutes shy of package directions.
- While the pasta cooks, add the guanciale and olive oil to a skillet over medium heat. Allow the guanciale to crisp, 4-5 minutes.
- Meanwhile, whisk egg yolks in a large bowl until smooth. Stir in pecorino and ground black pepper
- Drain the pasta, reserving about 1 cup (240 ml) of the starchy pasta water, and add the pasta to pan with guanciale. Swirl in some of the reserved pasta water.
- Remove the pan from the heat and add egg mixture. Stir and toss for 1-2 minutes, cooking the eggs with the residual heat of the pan.
- Serve swirled into mounds along with extra pecorino and ground black pepper.
- Buon appetito!
Serving Suggestions
Spaghetti Carbonara is best served fresh and hot, straight from the pan. Pair it with a crisp green salad, such as arugula with lemon vinaigrette, or serve alongside roasted vegetables for a balanced meal. A glass of Italian white wine, like Frascati or Pinot Grigio, complements the rich, salty flavors of guanciale and pecorino beautifully. Ideal for a casual family dinner or an elegant dinner party, carbonara can be enjoyed as a hearty main course or as part of a traditional Italian multi-course meal.
This recipe also works wonderfully for entertaining, as it can be made quickly yet feels sophisticated and indulgent. Its simplicity allows the flavors of each ingredient to shine, making it a crowd-pleaser for both casual dinners and festive gatherings. Pair with freshly baked Italian bread to soak up the luxurious sauce, or serve as part of a multi-course Italian-inspired menu.
Final Thoughts
This Spaghetti Carbonara recipe is a celebration of Italian culinary tradition, combining simplicity and flavor in every bite. Michael Bonacini demonstrates that with just a few high-quality ingredients, you can achieve a luxurious and creamy pasta that rivals any Italian trattoria.
Whether cooking for loved ones or treating yourself to a classic Italian favorite, this recipe delivers the authentic taste of Rome in your own kitchen. The delicate balance of crispy guanciale, creamy egg-pecorino sauce, and perfectly cooked spaghetti makes it a timeless dish that will impress every pasta lover.