Spaghetti alla carbonara is a Roman classic made from fresh pasta, crisp guanciale, Pecorino Romano, eggs, and black pepper. Its silky sauce comes together without cream.
Making the spaghetti from scratch gives the dish a tender, springy texture that catches the egg-and-cheese sauce beautifully. The important finish happens off the heat, using pasta water to create a smooth emulsion.
Whisk the egg and cheese mixture before the pasta is ready, and reserve plenty of starchy water. Toss the hot pasta off the heat so the eggs turn creamy instead of scrambling.
Serving Suggestions
Serve immediately with extra Pecorino and black pepper. A bitter green salad and sparkling water balance the richness without competing with the pasta.
Recipe Notes
Fresh pasta cooks quickly, usually in 2 to 3 minutes. If using a pasta machine, roll the sheets thinly before cutting them into spaghetti.
Fresh Homemade Spaghetti alla Carbonara
Equipment
- Pasta machine or rolling pin
- Bench scraper
- Large pot
- Large skillet
- Mixing bowl
Ingredients
Fresh Spaghetti Dough
- 200 g 00 flour plus more for dusting
- 2 large eggs
- 1 large egg yolk
- 1 tsp olive oil
- 1 tbsp water only if needed
Carbonara Sauce
- 4 oz guanciale cut into small batons
- 2 large eggs
- 2 large egg yolks
- 1 cup finely grated Pecorino Romano plus more to serve
- 1 tsp black pepper freshly ground
- 1 tbsp kosher salt for the pasta water
- 1 cup reserved pasta water as needed
Instructions
Make the Fresh Spaghetti:
- Pile the flour on a work surface and make a well. Add the eggs, egg yolk, and olive oil to the center.
- Use a fork to gradually draw in the flour. Knead for 8 to 10 minutes, adding the water only if the dough feels dry, until smooth and elastic.
- Wrap and rest the dough at room temperature for 30 minutes. Divide it into 2 pieces, roll each through a pasta machine until thin, and cut into spaghetti. Dust lightly with flour.
Prepare the Carbonara:
- Put the guanciale in a cold skillet over medium-low heat. Cook for 8 to 10 minutes, stirring occasionally, until crisp and the fat has rendered.
- Whisk the eggs, egg yolks, Pecorino, and black pepper in a bowl until thick and smooth.
Cook and Toss:
- Bring a large pot of water to a boil, add the salt, and cook the fresh spaghetti for 2 to 3 minutes, until just tender. Reserve 1 cup of pasta water before draining.
- Add the drained spaghetti to the skillet with the guanciale and toss to coat. Remove the skillet from the heat.
- Add the egg-and-cheese mixture and toss continuously, adding pasta water a splash at a time until the sauce is glossy and creamy.
- Serve immediately with extra Pecorino and black pepper.
Notes
- Traditional carbonara uses guanciale, Pecorino Romano, eggs, and pepper without cream.
- Keep the pan off the heat when adding the egg mixture so the sauce stays silky.
- If guanciale is unavailable, use pancetta rather than smoked bacon.