spaghetti alla carbonara
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Spaghetti alla Carbonara

Rich, cheesy, peppery and delicious, Spaghetti alla Carbonara is perfect for one, two or a large group. 
Prep Time8 mins
Cook Time9 mins
Total Time17 mins
Course: Main Course, Side Dish
Cuisine: Italian
Servings: 4 large servings
Calories: 150kcal
Author: SmartyPantsKitchen


  • 1 lb spaghetti pasta
  • 8 oz Percorino-Romano cheese grated
  • 2 egg yolks room temperature
  • 10 cups water
  • 8 slices bacon cooked and crumbled
  • 3 tablespoons three pepper blend


  • Cut bacon into small pieces; in a large pan, cook bacon pieces till done; place them on a paper towel; set aside
  • Pour off most of the bacon grease; set pan  aside
  • Grate, then shred Pecorino-Romano cheese; set aside
  • Bring water to boil
  • Separate eggs and stir in 1/2 cup of grated cheese; set aside
  • Cook pasta 9 minutes (al dente)
  • Place the pan you used to cook the bacon on the stove on a low setting
  • Using tongs, transfer cooked pasta to the pan with the bacon drippings and stir the pasta 
  • Temper the Eggs: (Add 3 tablespoons warm pasta water to egg/cheese mixture; stir well)
  • Add 1 cup warm pasta water to pasta, then add egg/cheese mixture; combine well
  • Add remaining grated cheese to pasta and combine well; keep mixing; add a warm pasta water in 1/2 cup increments to desired consistency
  • Add pepper to pasta; stir well
  • Plate and add bacon pieces to each serving


  • I did quite a bit of research on this recipe and learned that an authentic carbonara sauce uses no cream, no Parmesan, no onions, no garlic and no green peas
  • The "bacon" used in a truly authentic carbonara is actually guanciale, which is an Italian cured meat from the pork jowls.¬†
  • You can substitute the Pecorino-Romano cheese with Parmesan, but authentic carbonara doesn't use Parmesan; Pecorino-Romano is much more pungent and flavorful¬†