The white and creamy! Pasta Carbonara.

The original recipe for Pasta Carbonara is a classic Italian dish that originated in the Lazio region of Italy, specifically around Rome. If you know more, let us know as well.


  • Spaghetti or fettuccine pasta (enough for the number of servings)
  • Guanciale (cured pork jowl) or pancetta (Italian bacon), diced (about 4 ounces)
  • Eggs (typically whole eggs, but some variations use only egg yolks)
  • Pecorino Romano cheese, grated (about 1/2 cup)
  • Black pepper, freshly ground
  • Salt (optional, as the guanciale or pancetta and Pecorino Romano cheese can be salty)


  1. Cook the pasta:
    • Bring a large pot of salted water to a boil.
    • Add the pasta and cook according to the package instructions until al dente.
    • Drain the pasta, reserving a small amount of the cooking water.
  2. Prepare the sauce:
    • While the pasta is cooking, heat a skillet over medium heat.
    • Add the diced guanciale or pancetta to the skillet and cook until crispy and golden brown.
    • Remove the skillet from the heat and set aside.
  3. Combine the sauce and pasta:
    • In a separate bowl, whisk together the eggs until well beaten.
    • Add the grated Pecorino Romano cheese to the beaten eggs and mix well.
    • Season the mixture with a generous amount of freshly ground black pepper.
  4. Mix the pasta and sauce:
    • While the pasta is still hot, quickly add the cooked guanciale or pancetta to the drained pasta, tossing it to distribute evenly.
    • Pour the egg and cheese mixture over the pasta and toss quickly to coat the strands evenly. The heat of the pasta will cook the eggs, creating a creamy sauce.
    • If the sauce seems too thick, you can add a small amount of the reserved pasta cooking water to loosen it up.
  5. Serve:
    • Divide the Pasta Carbonara among individual plates or bowls.
    • Grind some additional black pepper over each serving, if desired.
    • Serve immediately while it’s still hot.

It’s important to note that the traditional Italian Carbonara recipe does not include cream or onions, as those are common variations found in non-traditional recipes. The focus is on the combination of eggs, cheese, guanciale or pancetta, and black pepper to create a rich and flavorful sauce.

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