Spaghetti Alla Carbonara

Author: Marthinus Strydom
Category: Pasta & Rice
Serves/Qty: 4.00
Heidi Strydom

This traditional spaghetti alla carbonara uses guanciale, eggs, and Pecorino-Romano cheese for an authentic Italian meal everyone loves.

Marthinus Strydom

The Story

Unlike a lot of recipes out there for spaghetti carbonara, this is the true Italian recipe from an Italian! You can't get more authentic than this recipe. Top with extra Pecorino-Romano cheese, salt, and pepper. Note there's no cream.

More about Italy

Italy is one of those countries about which you probably have quite a number of preconceptions before you have put one foot into the country. A country of olive oil and mafia, pasta, wine and sunshine, roman ruins and renaissance palaces, Italy has a lot to offer its visitors. Although some of these images are appealing, it would be a shame if that was the only thing you come away with. Italy is certainly much more complex and interesting than that.

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Adjust Quanities

1 g package spaghetti (0 per person)
140 g guanciale (cured pork cheek), cut into small cubes
3 egg yolks
1 egg
¾ cup (36 Teaspoons) grated pecorino-romano cheese
salt and freshly ground black pepper to taste


  1. Heat a skillet over medium heat; cook and stir guanciale until crisp, 5 to 10 minutes.
  2. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
  3. While the pasta is cooking, whisk egg yolks and egg together in a bowl; add Pecorino-Romano cheese, salt, and pepper and whisk well. 
  4. Warm up the guanciale.
  5.  Stir in guanciale with the egg and cheese mixture. Add spaghetti and toss until evenly coated.
  6. Sprinkle chopped parsley and season with black pepper.
  7. Serve with extra cheese on the side.