Spaghetti Carbonara

A simple, satisfying favorite.

Why You'll Love This Recipe

• Roman trattoria classic at home in 25 minutes.
• Silky, salty, peppery — no cream needed.
• Pantry sauce ingredients.
• Three-bite addictive.
• Looks easy but feels accomplished.

Ingredient Notes

• Guanciale (cured pork jowl) is traditional and sweeter than bacon. Pancetta is the easier sub.
• Pecorino Romano (sharp, sheep's-milk) is authentic; parmesan is milder but works.
• Real cracked black pepper, not pre-ground.

Ingredient Substitutions

• Pancetta or thick-cut bacon for guanciale.
• Parmesan or a 50/50 blend with pecorino.
• Bucatini or rigatoni in place of spaghetti.

Equipment Needed

• Large pasta pot
• Skillet
• Large mixing bowl
• Tongs
• Whisk

Prep Tips

• Whisk eggs and cheese in the serving bowl so heat distributes evenly.
• Warm the bowls — keeps sauce silky.

Instructions

1. 1

   Gather and prep: 12 oz pasta, 1 bacon, 1 large egg, 1 cup parmesan cheese, 3 cloves garlic, minced, 1 tsp salt, 1/2 tsp black pepper. mince the garlic, and grate the parmesan before you start cooking.

2. 2

   Cook pasta, reserve water. Taste and adjust salt; serve immediately while the sauce is glossy and hot.

3. 3

   Render bacon with garlic.

4. 4

   Whisk egg and parmesan.

5. 5

   Toss pasta with bacon, then egg off heat, add water to loosen.

Artsi Pro Tips

• Off-heat toss is non-negotiable — direct heat scrambles the eggs.
• Use the bowl, not the skillet, for the egg toss to control temperature.
• Real Pecorino Romano, freshly grated — bagged pre-grated won't melt smoothly.

Common Mistakes

• Adding cream — that's not carbonara.
• Tossing over the heat — scrambled eggs.
• Skimping on pasta water — sauce stays too thick.

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