Absolutely! Here’s the classic Italian Pasta Carbonara recipe — creamy, rich, and done with just 5 authentic ingredients, no cream, no shortcuts.
🇮🇹 Classic Pasta Carbonara (5 Ingredients)
🍽️ Serves: 2
⏱️ Ready in: 20 minutes
📋 Ingredients:
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200g (7 oz) spaghetti or your preferred pasta
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100g (3.5 oz) guanciale (Italian cured pork cheek) – or pancetta as a backup
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2 large eggs
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50g (1/2 cup) Pecorino Romano, finely grated
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Freshly ground black pepper (plenty of it)
❗Note: No cream, no garlic, no onion — the creaminess comes from the egg and cheese emulsion.
👩🍳 Instructions:
1. Boil the Pasta:
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Bring a large pot of salted water to a boil.
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Cook the pasta al dente (firm to the bite), reserving about 1 cup of pasta water before draining.
2. Cook the Guanciale:
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While pasta cooks, dice the guanciale into small strips.
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In a skillet over medium heat, cook guanciale until it’s crispy and golden, and the fat has rendered (about 5–7 minutes).
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Remove from heat once done.
3. Mix the Eggs and Cheese:
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In a bowl, whisk together the eggs, Pecorino Romano, and a generous amount of black pepper.
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Set aside. This is your creamy carbonara sauce base.
4. Combine Pasta & Guanciale:
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Add the hot, drained pasta into the pan with guanciale (heat turned off to avoid scrambling the eggs).
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Immediately pour the egg-cheese mixture over the pasta and toss quickly and vigorously, using a bit of reserved pasta water (a tablespoon at a time) to loosen and emulsify into a silky sauce.
5. Serve Immediately:
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Plate it hot, sprinkle with more Pecorino and black pepper if desired.
🔥 Pro Tips:
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Timing is everything — the eggs cook gently from the heat of the pasta, not direct flame.
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Use guanciale and Pecorino Romano for authentic flavor — no substitutes if you want the real deal.
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Don’t overdo the salt — guanciale and Pecorino are naturally salty.