The ultimate Spaghetti Carbonara: Italian simplicity at its most luxurious

Few dishes feel as indulgent – or spark as much debate – as spaghetti carbonara.

Silky sauce. Salty cured pork. Sharp pecorino. Freshly cracked black pepper. That glossy, golden coating clinging to every strand of pasta.

And yet, this Roman classic is built from just a handful of humble ingredients. No cream. No garlic. No fuss.

It is, quite simply, the ultimate luxury dish that doesn’t cost much to prepare.

With pantry staples and a little technique, you can recreate the real Italian version at home – the way it’s served in Rome – rich, comforting and perfect for a special night in.

Authentic Italian Spaghetti Carbonara
(Serves 4)

Ingredients

400g spaghetti
150g guanciale (or pancetta if unavailable), diced
3 large egg yolks
1 whole egg
1 cup finely grated Pecorino Romano (plus extra to serve)
Freshly cracked black pepper
Salt (for pasta water only)

Method

Boil the pasta
Bring a large pot of well-salted water to the boil. Cook spaghetti until al dente. Reserve 1 cup of pasta water before draining.
Cook the guanciale
While the pasta cooks, place guanciale in a cold pan and bring up to medium heat. Cook gently until the fat renders and the pieces are golden and crisp. Remove from heat.
Make the egg mixture
In a bowl, whisk together egg yolks, whole egg, Pecorino Romano and a generous amount of black pepper. The mixture should be thick and creamy.
Combine (the crucial step)
Add drained pasta to the pan with the guanciale (off the heat). Toss to coat in the rendered fat.
Let it cool for 30 seconds so the eggs don’t scramble.

Add the egg and cheese mixture, tossing quickly and continuously. Add a splash of reserved pasta water as needed to create a silky, glossy sauce that coats the pasta.

Serve immediately
Top with extra Pecorino and more cracked black pepper.

The Secret to True Carbonara
There is no cream in traditional carbonara. The creaminess comes from emulsifying eggs, cheese and starchy pasta water. That’s what makes it luxurious – and surprisingly light.

Why It Feels Indulgent (But Isn’t Expensive)

Carbonara feels like restaurant food. It tastes rich and celebratory. Yet the core ingredients – pasta, eggs, cheese and cured pork – are affordable pantry staples.

You’re paying for flavour and technique, not expensive cuts of meat or elaborate preparation.

It’s proof that Italian cooking understands something deeply comforting: luxury is about quality, not quantity.

Wine Pairing (Under $20)

A good carbonara deserves a good wine – but it doesn’t need to be expensive.

🍷 Red Option: Sangiovese
Look for an Australian or Italian Sangiovese under $20. Its bright acidity cuts through the richness of the egg and cheese, while earthy notes complement the cured pork beautifully.

🥂 White Option: Pinot Grigio
A crisp Pinot Grigio is a classic Roman pairing. Light, refreshing and citrusy, it balances the saltiness of the Pecorino and keeps the dish from feeling heavy.(Plenty of excellent local bottles sit comfortably under $20.)