Spaghetti alla carbonara is one of Rome’s most celebrated pasta dishes, famous for its creamy sauce made without cream, and its rich, savory flavor from just a handful of ingredients: eggs, guanciale (cured pork cheek), Pecorino Romano cheese, and black pepper. Here’s how to make it the traditional Roman way, plus a look at the fascinating origins of this beloved classic.
The Origins of Spaghetti alla Carbonara
The true origins of carbonara are much debated, but most food historians agree that it emerged in Rome in the mid-20th century, likely during or just after World War II. There are two main theories:
The Charcoal Burner Theory: Some believe the name comes from “carbonaro” (charcoal burner in Italian), suggesting the dish was first made as a hearty meal for charcoal workers in the Apennine mountains. The generous use of black pepper is said to resemble coal dust.
The Allied Soldier Theory: Another popular theory is that carbonara was inspired by American soldiers stationed in Italy during WWII, who combined their rations of bacon and powdered eggs with pasta, giving rise to the creamy, bacon-rich sauce.
Regardless of its exact origin, carbonara quickly became a Roman staple and is now a symbol of Italian culinary tradition worldwide. The first written recipes date from the early 1950s, and over time, the classic Roman version has become standardized: no cream, no garlic, no onions—just pasta, guanciale, eggs, Pecorino Romano, and black pepper.
Ingredients (Serves 4)
14 oz (400 g) spaghetti
5 oz (150 g) guanciale (or pancetta if unavailable)
4 large egg yolks
1 large whole egg
1 cup (90–100 g) Pecorino Romano cheese, finely grated
Freshly ground black pepper
Salt
Step-by-Step: How to Make Authentic Carbonara
Prepare the Guanciale:
Slice the guanciale into strips or cubes. In a cold skillet, add the guanciale and cook over medium heat until golden and crispy, rendering out the fat. Remove from heat and set aside, keeping the fat in the pan.
Cook the Pasta:
Bring a large pot of salted water to a boil (use less salt than usual, as Pecorino and guanciale are salty). Cook the spaghetti until just al dente.
Make the Egg Mixture:
In a bowl, whisk together the egg yolks, whole egg, most of the grated Pecorino Romano, and a generous amount of black pepper until creamy.
Combine Pasta and Guanciale:
Using tongs, transfer the drained pasta directly into the pan with the guanciale and its fat. Toss well over low heat to coat the spaghetti in the flavorful fat.
Create the Creamy Sauce:
Remove the pan from the heat. Add the egg and cheese mixture, tossing vigorously so the residual heat gently cooks the eggs without scrambling them. Add a splash of reserved pasta water as needed to create a glossy, creamy sauce that clings to the pasta.
Serve:
Plate the carbonara and top with the reserved crispy guanciale, extra Pecorino Romano, and more freshly ground black pepper. Serve immediately.
Tips for Authentic Carbonara
No Cream: The creaminess comes from the emulsion of eggs, cheese, and pasta water—never from cream.
Use Guanciale: This cured pork cheek is traditional and brings unmatched flavor, but pancetta is an acceptable substitute if needed.
Pecorino Romano Only: This sharp, salty sheep’s cheese is essential for the true Roman taste.
Don’t Overcook the Eggs: Remove the pan from the heat before adding the eggs to avoid scrambling. The heat of the pasta will cook them just enough.
Why Carbonara Is So Special
Spaghetti alla carbonara is more than just a pasta dish—it’s a symbol of Roman ingenuity and simplicity, turning a few humble ingredients into a luxurious, satisfying meal. Whether its roots lie with mountain charcoal burners or wartime improvisation, carbonara’s creamy, peppery, porky magic continues to win hearts around the world.
