Roman-Style Spaghetti alla Carbonara
A genuine Roman dish featuring al dente pasta tossed with a creamy sauce of egg yolks, Pecorino, and crispy guanciale—no cream, just pure tradition. This italian-inspired pasta ready in about 27 minutes pairs spaghetti, guanciale, Pecorino Romano cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz spaghetti
- 4 oz guanciale
- 1/2 cup Pecorino Romano cheese
- 2 large egg yolks
- 1 tsp freshly ground black pepper
- 2 tsp kosher salt
Instructions
- Step 1: Bring 4 quarts of water to a rolling boil in a large pot, adding 2 tsp kosher salt. Cook 8 oz spaghetti until al dente (8-10 minutes), then drain, reserving 1/2 cup pasta water.
- Step 2: Dice 4 oz guanciale into 1/4-inch cubes. Heat a large skillet over medium-low heat and cook guanciale for 4-5 minutes until crisp and golden, stirring occasionally until fat renders.
- Step 3: Whisk 2 large egg yolks, 1/2 cup grated Pecorino, and 1 tsp black pepper in a bowl until smooth.
- Step 4: Remove skillet from heat. Add drained spaghetti to guanciale, tossing to coat. Immediately pour egg yolk mixture over pasta while continuously tossing, until sauce coats strands (about 1 minute), adding 2 tbsp reserved pasta water if too thick.
- Step 5: Serve immediately with extra Pecorino and black pepper, ensuring the sauce is creamy but not scrambled.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roman-Style Spaghetti alla Carbonara take to make?
Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Roman-Style Spaghetti alla Carbonara?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.
Can I substitute ingredients in Roman-Style Spaghetti alla Carbonara?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roman-Style Spaghetti alla Carbonara for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Roman-Style Spaghetti alla Carbonara?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
