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Spaghetti carbonara with bacon, grated cheese and black pepper in a light blue pot

Spaghetti Carbonara with Eggs and Bacon

Spaghetti Carbonara is a classic Italian pasta dish celebrated for its silky egg-and-cheese sauce, crisp cured pork and generous amount of freshly ground black pepper.

Course Main Course
Cuisine Italian
Keyword Bacon Pasta, Egg Sauce, Italian Pasta, Parmesan, Spaghetti Carbonara
Prep Time 10 minutes
Cook Time 15 minutes
Servings 2 generous portions
Calories 780 kcal

Ingredients

  • 220 g spaghetti or spaghettoni
  • 25 g guanciale, pancetta or thick-cut bacon, cut into small cubes
  • 2 tbsp olive oil
  • 2 large eggs
  • 50 g freshly grated Parmesan cheese or aged Pecorino Romano
  • ½ tsp freshly ground black pepper, plus more for serving
  • Salt, for the pasta water
  • 60–120 ml reserved pasta cooking water, as needed

Instructions

  1. Prepare the ingredients and egg mixture

    Cut the guanciale, pancetta or bacon into small cubes. Finely grate the Parmesan or Pecorino Romano.

    Crack the eggs into a large heatproof bowl, add the grated cheese and freshly ground black pepper, then beat lightly until well combined.

  2. Cook the pasta

    Bring a large saucepan of lightly salted water to a rolling boil. Add the spaghetti and cook until al dente, stirring occasionally.

    Before draining, reserve at least 120 ml of the starchy pasta water.

  3. Cook the guanciale or bacon

    While the pasta cooks, heat the olive oil in a large frying pan over medium heat.

    Add the diced guanciale, pancetta or bacon and cook for 4–6 minutes, stirring occasionally, until golden and crisp.

  4. Combine the pasta and sauce

    Drain the spaghetti and immediately add it to the frying pan. Toss well with the crisp pork and rendered fat.

    Remove the pan from the heat and let it cool for about 30 seconds, then add the egg-and-cheese mixture and toss continuously.

    Cooked spaghetti rests over bacon in a pan before the carbonara sauce is added

  5. Adjust and serve

    Add the reserved pasta water one tablespoon at a time, tossing until the sauce is smooth, glossy and creamy.

    Divide between two warm bowls, finish with extra grated cheese and black pepper, and serve immediately.

Recipe Video

Recipe Notes

  • Remove the pan from the heat before adding the eggs to prevent scrambling.
  • Add pasta water slowly until the sauce is smooth and creamy.
  • Finely grate the cheese so it melts easily.
  • Toss the pasta quickly while it is still hot.
  • Use less salt because the pork and cheese are already salty.
  • Guanciale gives the most traditional flavour, while bacon adds a smoky taste.
  • If the sauce is too thick, add a splash of pasta water.
  • If the sauce is too thin, toss it for a few more seconds.
  • Use pasteurised eggs when needed for extra food safety.