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Pasta Carbonara Recipe (Authentic, Creamy Without Cream & Ready in 20 Minutes)
Isla Marie

Pasta Carbonara

A classic Italian pasta dish made with eggs, cheese, and crispy guanciale, creating a rich and silky sauce without cream. This quick and authentic recipe delivers bold flavor and a smooth, creamy texture in under 20 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Italian
Calories: 500
Ingredients Equipment Method Video Notes

Ingredients
  

  • 12 oz 340g spaghetti
  • 3 large egg yolks
  • 1 whole egg
  • 1 cup finely grated Pecorino Romano cheese
  • 4 oz guanciale or pancetta, diced
  • 1 tsp freshly ground black pepper
  • Salt for pasta water

Equipment

  • Large pot
  • Skillet or frying pan
  • Mixing bowl
  • Whisk or fork
  • Tongs or pasta spoon
  • Measuring cups

Method
 

Step 1. Cook Pasta
  1. Bring salted water to a boil and cook spaghetti until al dente. Reserve 1 cup of pasta water before draining.
Step 2. Prepare Egg Mixture
  1. In a bowl, whisk egg yolks, whole egg, grated cheese, and black pepper until smooth.
Step 3. Cook Guanciale
  1. In a skillet, cook diced guanciale over medium heat until crispy and fat is rendered.
Step 4. Combine Pasta and Meat
  1. Add drained pasta to the skillet and toss with guanciale fat.
Step 5. Make the Sauce
  1. Remove pan from heat. Add egg mixture while stirring quickly. Add pasta water gradually to create a creamy sauce.
Step 6. Adjust Texture
  1. Stir until sauce becomes smooth and glossy. Add more pasta water if needed.
Step 7. Serve
  1. Serve immediately with extra cheese and black pepper.

Video

Notes

  • Do not add eggs over direct heat to avoid scrambling
  • Use freshly grated cheese for best results
  • Pasta water is essential for a silky sauce
  • Serve immediately for best texture
  • Guanciale gives the most authentic flavor