How to Make Authentic Carbonara Fast and Easy

Carbonara is a classic Italian pasta that relies on just a few ingredients to deliver big flavor. If you think you need a long list or fancy techniques, think again. Grab some spaghetti, eggs, pork, cheese, and pepper, and you’ll have a restaurant‑quality dish in under 30 minutes.

What You’ll Need

Here’s the minimal shopping list: 200 g (7 oz) spaghetti, 100 g (3.5 oz) guanciale or good quality pancetta, 2 large eggs, 50 g (½ cup) freshly grated Pecorino Romano, a pinch of coarse black pepper, and a little sea salt for the pasta water. That’s it. No cream, no milk, no garlic. The magic comes from the pork fat and the cheese‑egg emulsion.

Step‑by‑Step Method

1. Bring a big pot of water to a boil, add a generous pinch of salt, and cook the spaghetti al dente according to the package. Reserve about one cup of the cooking water before you drain.

2. While the pasta cooks, cut the guanciale into ½‑inch strips. Heat a cold skillet, add the strips, and turn the heat to medium. Cook until the fat renders and the meat is crisp, about 5–7 minutes. Don’t toss in oil; the pork will melt enough on its own.

3. In a bowl, whisk the eggs, cheese, and a good amount of cracked pepper until smooth. This mixture will become your sauce, so make sure it’s well combined.

4. When the spaghetti is ready, drain it and add it straight to the skillet with the crisp pork. Toss to coat the noodles in the rendered fat. The heat should still be on low to avoid scrambling the eggs.

5. Remove the pan from the burner. Quickly pour the egg‑cheese mix over the hot pasta, stirring constantly. The residual heat will gently cook the eggs, creating a silky coating. If the sauce looks too thick, splash in a little reserved pasta water until you reach a creamy consistency.

6. Taste and adjust with extra pepper or a sprinkle of cheese if you like. Serve immediately while it’s warm and glossy.

Pro tip: Use the freshest cheese you can find. Pecorino adds a sharp bite that balances the richness of the pork. If you prefer a milder flavor, swap half of the Pecorino for Parmigiano‑Reggiano.

Another quick tip is to keep the pasta water handy. It contains starch that helps the sauce cling to the noodles. Adding a tablespoon at a time lets you control the texture without making it watery.

Carbonara works best when you serve it straight away. Waiting too long lets the sauce dry out and the noodles clump. So plan your side dishes or salad to come out at the same time.

Got leftovers? Reheat gently in a pan with a splash of water and a few extra pepper flakes. The sauce will recombine and stay creamy.

Now you have a go‑to carbonara recipe that’s fast, authentic, and impressive. No heavy cream, no fuss—just simple ingredients turning into comfort food you can brag about. Happy cooking!