Authentic Italian Carbonara: The Creamy Indulgence
Silky spaghetti coated in a luxurious sauce of egg yolks, Pecorino, and crispy guanciale.
By Janelle
Updated: January 18, 2026
Why I Love This Recipe
Carbonara. The name alone conjures images of Roman trattorias and comforting bowls of pasta. But beyond its simple elegance lies a debate: cream or no cream? This recipe embraces a touch of heavy cream, resulting in an incredibly decadent and satisfying dish that even the purists will secretly adore. While traditional carbonara relies solely on the emulsification of egg yolks, pasta water, and rendered fat, a splash of cream elevates the richness and ensures a consistently smooth and velvety sauce, making it an instant favorite.
- •Unctuous Texture - The heavy cream adds an unparalleled silkiness to the sauce, clinging perfectly to each strand of spaghetti.
- •Intense Savory Flavor - Crispy guanciale and sharp Pecorino Romano create a deeply savory and umami-rich experience.
- •Quick Comfort Food - Ready in under 30 minutes, this is a perfect weeknight indulgence.
- •Perfect Egg Cookery - Achieving the perfect creamy consistency without scrambling the eggs is a rewarding culinary feat.
- •Deeply Satisfying - Every bite is a luxurious combination of textures and flavors that will leave you feeling completely content.
Ingredients You'll Need
Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.
- 1 pound Spaghetti (good quality)
- 4 ounces Guanciale (or Pancetta) (diced)
- 2 Large Eggs (room temperature)
- 2 Egg Yolks (room temperature)
- 1/2 cup Heavy Cream (cold)
- 1 cup Pecorino Romano Cheese (freshly grated, plus more for serving)
- 1 teaspoon Black Pepper (freshly ground, plus more for serving)
- to taste Salt (for pasta water)
Step-by-Step Instructions
- 1
Bring a large pot of heavily salted water to a rolling boil. The water should taste like the sea; this seasons the pasta from the inside out. Salt is crucial for flavor, so don't be shy!
~5 min
- 2
Add the spaghetti to the boiling water and cook according to package directions until al dente. 'Al dente' means 'to the tooth,' so the pasta should have a slight bite to it. Reserve about 1 cup of the pasta water before draining.
~8 min
- 3
While the pasta is cooking, render the guanciale (or pancetta) in a large skillet over medium heat. Cook until crispy and golden brown, rendering out as much fat as possible. The rendered fat is liquid gold and essential for the sauce.
~5 min
- 4
Remove the crispy guanciale from the skillet and set aside, leaving the rendered fat in the pan. If there's too much fat, remove some, leaving about 2-3 tablespoons.
~1 min
- 5
In a medium bowl, whisk together the eggs, egg yolks, heavy cream, and Pecorino Romano cheese until well combined and smooth. The mixture should be a pale yellow color. This is the base of your creamy carbonara sauce.
~2 min
- 6
Drain the spaghetti, reserving about 1 cup of pasta water. Immediately add the hot, drained spaghetti to the skillet with the rendered guanciale fat. Toss to coat the spaghetti evenly.
~1 min
- 7
Remove the skillet from the heat. Quickly pour the egg mixture over the hot spaghetti, tossing constantly and vigorously to combine. The heat from the pasta will gently cook the eggs, creating a creamy sauce.
~1 min
Tip: Remove the skillet from heat before adding the egg mixture to prevent scrambling. - 8
If the sauce is too thick, add a little of the reserved pasta water, one tablespoon at a time, until it reaches your desired consistency. The pasta water helps to emulsify the sauce and create a beautiful, glossy finish.
~1 min
- 9
Stir in most of the crispy guanciale, reserving a bit for garnish. Season generously with freshly ground black pepper. Don't be afraid to use a lot of pepper; it adds a wonderful depth of flavor.
~1 min
- 10
Serve immediately in warm bowls. Garnish with the remaining crispy guanciale, extra grated Pecorino Romano cheese, and a final sprinkle of freshly ground black pepper. Enjoy your creamy, authentic Italian Carbonara!
~1 min
How Do I Know It's Ready?
The sauce should be thick enough to coat the back of a spoon but still slightly runny. Avoid overcooking the eggs, which will result in a scrambled texture.
Frequently Asked Questions
Carbonara is best served immediately as the sauce can thicken and the pasta can become sticky over time. If you must prepare in advance, undercook the pasta slightly and add a bit more pasta water when reheating.
Final Thoughts
I hope you enjoy making this Authentic Italian Carbonara: The Creamy Indulgence as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!