Public recipeCarbonara / TraditionalBest tested in CarbonaraRepeated

Traditional Carbonara

Name: Traditional Carbonara
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Yield: 2 servings
Ingredients: 180 g spaghetti; 90 g guanciale cut into batons; 2 egg yolks; 1 whole egg; 55 g pecorino romano finely grated; 2 tsp black pepper freshly cracked

A pecorino-forward carbonara using guanciale, eggs, black pepper, and starchy pasta water for a glossy sauce.

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CarbonaraTraditionalRoman

Prep time

10 min

Cook time

14 min

Total time

24 min

Servings

2

Cooks made it

3

Version history

How this recipe has changed

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v2
Clarify when to pull the pan off heat.
Maya Chen · current version
v1
Create the baseline traditional Carbonara for this dish page.
Maya Chen

Ingredients

Scale the list for the number of people at your table.

2 servings

180 g spaghetti
90 g guanciale, cut into batons
2 egg yolks
1 whole egg
55 g pecorino romano, finely grated
2 tsp black pepper, freshly cracked

Steps

1Toast black pepper, then render guanciale slowly until crisp and glossy.
2Whisk yolks, whole egg, pecorino, and pepper into a thick paste.
3Boil pasta until just shy of al dente, reserving starchy water.
4Move the pan fully off heat, wait 20 seconds, then add egg mixture and pasta water.
5Toss until glossy, adding water in small splashes.

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Recent reports

CookedMaya Chen

Best balance of tradition and repeatability so far.

CookedPriya Nair

Technique note prevented scrambling.

CookedJonas Reed

Glossy sauce after waiting before adding eggs.

Evidence photos

Saved changes

Current saved change 2 was saved on Jun 28, 2026.

Twists

3 twists from this recipe.

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