Authentic Italian Pasta Carbonara in 20 Minutes

If you’re craving a classic Italian dish that’s both comforting and quick to make, Pasta Carbonara is the answer. With just a few simple ingredients, you can create a rich, creamy, and flavorful meal in just 20 minutes. No heavy cream required—this authentic recipe relies on eggs, cheese, and the heat from freshly cooked pasta to create its signature creamy sauce.

In this post, we’ll walk you through how to make Authentic Italian Pasta Carbonara at home with minimal ingredients and maximum flavor. Whether you’re a beginner or an experienced cook, this recipe will help you recreate the rich and satisfying flavors of traditional Roman carbonara in your very own kitchen.

What is Pasta Carbonara?

Pasta Carbonara is one of Italy’s most beloved dishes, originating from Rome. It’s traditionally made with spaghetti, guanciale (cured pork cheek), eggs, Pecorino Romano cheese, and black pepper. Despite its rich and creamy texture, there is no cream in a true carbonara. The creaminess comes from the eggs and cheese, which are tossed with the hot pasta, creating a smooth, velvety sauce.

It’s a dish that comes together quickly and is perfect for a weeknight dinner or a special occasion.

Ingredients for Authentic Italian Pasta Carbonara

To make this dish, you’ll need just a few simple ingredients that come together to create magic on your plate:

• 200g (7 oz) spaghetti (or any pasta of your choice)

• 100g (3.5 oz) guanciale, diced (if unavailable, pancetta or unsmoked bacon can be used)

• 2 large eggs

• 1/2 cup (50g) Pecorino Romano cheese, finely grated (Parmigiano Reggiano works well too)

• Freshly ground black pepper

• Salt (for the pasta water)

• Olive oil (optional, for sautéing the guanciale)

How to Make Authentic Italian Pasta Carbonara in 20 Minutes

Step 1: Boil the Pasta

Bring a large pot of salted water to a boil. Once boiling, add your spaghetti (or other pasta) and cook according to the package instructions, typically around 8-10 minutes for al dente pasta. Reserve about a cup of the pasta water before draining, as you’ll need it later to help create the sauce.

Step 2: Cook the Guanciale

While the pasta is cooking, heat a small amount of olive oil in a large skillet over medium heat. Add the diced guanciale and cook for 5-6 minutes, stirring occasionally until it becomes crispy and releases its fat. If you’re using pancetta or bacon, follow the same instructions, though guanciale is the authentic choice for Carbonara.

Step 3: Prepare the Carbonara Sauce

While the guanciale cooks, whisk together the eggs, Pecorino Romano cheese, and a generous amount of freshly ground black pepper in a bowl. You want the mixture to be smooth and creamy. This will be your sauce, so don’t add any extra liquid at this point—just eggs, cheese, and pepper.

Step 4: Combine Pasta and Guanciale

Once the pasta is cooked, drain it, but be sure to reserve that pasta water! Add the hot pasta directly to the skillet with the crispy guanciale. Toss the pasta in the rendered fat to coat it well and let it soak up the delicious flavors for 1-2 minutes over low heat.

Step 5: Toss the Pasta with the Egg Mixture

Remove the skillet from the heat and immediately pour the egg and cheese mixture over the hot pasta. Toss everything together quickly, ensuring that the eggs don’t scramble but instead create a creamy, silky sauce that coats the pasta evenly. If the sauce seems too thick, add a splash of the reserved pasta water a little at a time until it reaches the desired creamy consistency.

Step 6: Serve and Enjoy

Serve the pasta immediately with an extra sprinkle of Pecorino Romano cheese and freshly ground black pepper on top. The heat from the pasta will keep the sauce creamy and luscious.

Tips for Making the Perfect Carbonara

• Use fresh eggs: Since the eggs are the base of the sauce, make sure they are fresh. This helps create the smooth, velvety texture you’re looking for.

• Don’t overcook the pasta: Al dente pasta works best in carbonara because it holds its shape and texture when mixed with the sauce.

• Don’t let the eggs scramble: When tossing the pasta with the egg mixture, make sure the pan is off the heat to avoid scrambling the eggs. The heat from the pasta and guanciale will cook the eggs gently, creating a creamy sauce.

• Guanciale is key: While pancetta or bacon can work in a pinch, guanciale is the authentic choice for carbonara. Its rich, fatty flavor is essential for a true Italian experience.

Why You’ll Love This Authentic Italian Pasta Carbonara

This Pasta Carbonara recipe is quick, easy, and packed with flavor. It’s the kind of dish that’s simple but elegant, with the rich taste of guanciale and the creamy texture from the eggs and cheese. Plus, it comes together in just 20 minutes, making it the perfect option for busy weeknights when you want something delicious and comforting without spending too much time in the kitchen.

With this recipe, you can enjoy the authentic taste of Italian pasta carbonara in the comfort of your own home, with ingredients that are easy to find and a process that’s quick and simple.