Pasta Carbonara
Authentic Roman carbonara with no cream: guanciale, eggs, pecorino and black pepper — a creamy sauce from almost nothing.
Classic carbonara has no cream — the creaminess comes from an emulsion of eggs and cheese. The key rule: take the pan off the heat so the eggs don't scramble, and work fast.
🧺 Ingredients
🍽 2 servings👩🍳 Method
- 1
Cook the pasta
Cook the spaghetti in salted water until al dente.
- 2
Render guanciale
Cut the guanciale into strips and render in a dry pan until crisp.
- 3
Egg & cheese mix
Whisk the yolks, egg and grated pecorino with plenty of pepper.
- 4
Combine off heat
Add the hot pasta to the guanciale and take off the heat.
- 5
Make it creamy
Pour in the egg-cheese mix and toss quickly, adding pasta water until creamy.
- 6
Serve
Serve immediately with extra pecorino and pepper on top.
💡 Tips
- 💡
Save a cup of starchy pasta water — it's the key to a silky sauce.
- 💡
Render the guanciale slowly until golden — its fat goes into the sauce too.
🔄 Swaps & variations
- 🔄
Cacio e pepe is carbonara's cousin without egg or meat: just pecorino and pepper.
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❓ Frequently asked questions
Does authentic carbonara use cream?
No. Classic Roman carbonara is eggs, pecorino, guanciale and pepper. The creaminess comes not from cream but from an emulsion of yolks, cheese and starchy pasta water.
What can replace guanciale and pecorino?
Guanciale can be swapped for pancetta or bacon, and pecorino for parmesan. The flavor is milder but still recognizable.
How do I keep the sauce from scrambling?
Take the pan off the heat before adding the egg-cheese mix and loosen with hot pasta water — the heat thickens the sauce without scrambling it.
