Classic Spaghetti Carbonara
Silky egg and cheese sauce clings to every strand — no cream needed
By RecipesQueen Kitchen • June 10, 2026
True carbonara uses no cream — the silky sauce comes from eggs, Pecorino Romano, and the starchy pasta water emulsified together off the heat.
The technique is everything. Temper the egg mixture slowly using the hot pasta to avoid scrambled eggs. Work fast, toss vigorously, and keep it moving.
Guanciale (cured pork cheek) is traditional, but thick-cut pancetta works too.
Ingredients
- 1 lb spaghetti
- 6 oz guanciale or pancetta, cubed
- 4 large egg yolks
- 2 whole eggs
- 1 1/2 cups finely grated Pecorino Romano
- 1 tsp black pepper, freshly cracked
Instructions
- 1
Cook spaghetti in well-salted water. Reserve 1 cup of pasta water.
- 2
Cook guanciale in a cold skillet over medium heat until crispy. Remove from heat.
- 3
Whisk yolks, whole eggs, most of the Pecorino, and pepper in a bowl.
- 4
Add drained, hot pasta to the guanciale skillet (off heat). Toss.
- 5
Pour egg mixture over pasta while tossing vigorously. Add pasta water as needed for silky consistency.
- 6
Serve immediately with remaining Pecorino and more black pepper.
