Recipe · Main course
Spaghetti alla Carbonara – no cream, with Guanciale
A real Carbonara needs no cream: the sauce comes from egg yolk, Pecorino Romano, the fat of the Guanciale and a little pasta water. The dish is ready in 25 minutes – the key is to take the pan off the heat before adding the egg mixture.
Preparation
- Bring plenty of water (at least 1 liter per 100 g of pasta) to a boil with salt. Remove the rind from the Guanciale and cut it into strips about 1 cm thick.
- In a bowl, whisk the egg yolks, whole eggs, two thirds of the Pecorino and plenty of pepper into a thick cream.
- Render the Guanciale in a large cold pan over medium-low heat without added fat for 8–10 minutes, until golden brown and crisp. Take the pan off the heat.
- Add the spaghetti to the boiling water and cook for 1–2 minutes less than the package says, so they stay al dente. Before draining, scoop out about 250 ml of pasta water.
- Transfer the pasta straight into the pan with the Guanciale using tongs and briefly turn it in the fat. The pan stays off the heat.
- Stir two to three tablespoons of warm pasta water into the egg cream to temper it so it does not curdle.
- Pour the egg cream over the pasta and toss quickly and vigorously. Gradually add pasta water until a glossy, creamy sauce forms.
- Serve immediately on warmed plates, sprinkled with the remaining Pecorino and fresh pepper.
- Egg hygiene: Use fresh, good-quality eggs if possible and keep them refrigerated. The eggs are set only by the residual heat of the pasta and pan, not cooked through completely. This is not ideal for pregnant women, small children, seniors and people with weakened immune systems – use pasteurized egg product here instead, or choose another dish.
- Temperature: If the pan is too hot, the eggs scramble. So take it off the heat and use the pasta water to control the temperature.
- Guanciale or pancetta: Guanciale (cured pork cheek) tastes more savory and renders more fat. Pancetta is a decent substitute; smoked bacon changes the flavor noticeably.
- Go easy on the salt: Guanciale and Pecorino are already salty. Season the sauce only at the end and salt only the pasta water.
Useful extras
If something is missing for the recipe: Ad: The Amazon links are affiliate links. They lead to search results, not to a specific offer.
Pasta di Gragnano (PGI)
Bronze-drawn pasta with a rough surface takes up the sauce well.
Guanciale
The classic meat for Carbonara – available in the refrigerated aisle or online.
Hand-painted ceramic bowl
Lovely for serving in the middle of the table.
Frequently asked questions
Does cream belong in Carbonara?
Not in the classic Roman recipe. The creaminess comes from egg yolk, cheese, fat and pasta water. Cream makes the sauce heavier and changes the character of the dish.
Can I use Parmesan instead of Pecorino Romano?
Yes, many recipes mix both or use only Parmigiano. Pecorino Romano is considerably more savory and saltier, so season more sparingly.
Why is my sauce lumpy?
Usually the pan was too hot, or the egg cream was not tempered with pasta water. Take the pan off the heat, warm the eggs slowly and toss vigorously.
Keep reading
Recipe · Main courseSpaghetti al Pomodoro – with San Marzano tomatoes
Make Spaghetti al Pomodoro yourself: recipe with San Marzano tomatoes, olive oil, garlic and basil. With portion calculator and cooking mode.
⏱ 35 min · easy
Recipe · Main courseRisotto alla Milanese – saffron risotto with Parmigiano
Make Risotto alla Milanese yourself: recipe with Carnaroli, saffron, Parmigiano and stock. With portion calculator, cooking mode and tips for the Mantecatura.
⏱ 35 min · mediumUpdated: October 2026 · We deliberately do not state nutritional values. For allergies and intolerances, check the ingredient lists of the products used.