Rome · Italy
Pasta alla carbonara · kar-boh-NAH-rah
A Roman pasta coated in a glossy emulsion of egg, pecorino, guanciale fat, and black pepper — without cream.
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4 steps · 30 min
Bring well-salted water to a boil. Cook the guanciale in a cool pan over medium-low heat until the fat renders and the edges turn crisp; keep the fat in the pan.
Whisk the eggs, finely grated pecorino, and plenty of black pepper into a thick paste. Loosen it with a spoonful of warm pasta water.
Cook the pasta until just al dente, reserve the cooking water, then transfer the pasta to the guanciale pan and toss to coat.
Take the pan off the heat, add the egg mixture, and toss continuously. Add reserved pasta water a little at a time until the sauce is glossy and clings to every strand; serve at once.
Cook’s tipAdd the egg and cheese off the heat; the pasta's residual heat and starchy water create the sauce without scrambling it.
StorageServe immediately. If needed, refrigerate promptly for 1 day and rewarm very gently with a splash of water.
Cook it one step at a time, with timers.
Start Cook Mode →Rome · everyday streets
In Rome, pasta traditions sit beside markets, trattorie, family kitchens, and a culture of direct, ingredient-led cooking.
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