Traditional Roman Pasta Carbonara
The authentic Roman way: creamy eggs, Pecorino Romano, and guanciale tossed with al dente spaghetti—no cream, just pure umami perfection. This italian-inspired mediterranean ready in about 30 minutes pairs ounces Spaghetti, ounces Guanciale, Pecorino Romano cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 4, 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
- 12 ounces Spaghetti
- 4 ounces Guanciale
- 1 cup Pecorino Romano cheese
- 2 Large eggs
- 1 teaspoon Black pepper
- 2 tablespoons Salt
Instructions
- Step 1: Bring 4 quarts of water to a boil with 2 tablespoons salt, add 12 ounces spaghetti, and cook 8-10 minutes until al dente.
- Step 2: While pasta cooks, whisk 2 large eggs, 1 cup finely grated Pecorino Romano, and 1 teaspoon freshly ground black pepper in a bowl.
- Step 3: In a skillet, cook 4 ounces diced guanciale over medium heat 5-7 minutes until crispy; reserve 2 tablespoons fat.
- Step 4: Add drained spaghetti to skillet with guanciale, 1/4 cup reserved pasta water, and 2 tablespoons reserved fat; toss 1 minute until coated.
- Step 5: Remove skillet from heat, pour egg mixture over pasta, and toss continuously 1-2 minutes until creamy sauce coats strands.
- Step 6: Add pasta water 1 tbsp at a time if too thick, then serve immediately topped with extra Pecorino and pepper.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Traditional Roman Pasta Carbonara take to make?
Total time is about 30 minutes (15 min prep + 15 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 Traditional Roman Pasta 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 ounces spaghetti from drying out.
Can I substitute ingredients in Traditional Roman Pasta 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 Traditional Roman Pasta Carbonara for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Traditional Roman Pasta Carbonara?
Italian mediterranean 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
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
Best recipe I've made this month.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
