
This classic spaghetti carbonara is rich, silky, and deeply savory, made with eggs, Pecorino Romano, Parmesan, and crisp guanciale or pancetta. It comes together quickly on the stovetop and delivers authentic Italian comfort with every bite.
Bring a large pot of lightly salted water to a boil over high heat. Use just enough salt to season the pasta water without making it overly salty.

In a large heatproof mixing bowl, whisk together the 2 whole eggs, 6 egg yolks, Pecorino Romano, Parmesan, a small pinch of salt, and plenty of freshly ground black pepper until smooth.


While the water heats, warm 1 tbsp olive oil in a large skillet over medium heat. Add the guanciale or pancetta and cook until the fat renders and the meat is lightly crisp around the edges, 4 to 6 minutes. Remove the skillet from the heat.



Cook the spaghetti until just shy of al dente. Right before draining, reserve at least 1/2 cup of the pasta water.

Transfer the drained spaghetti to the skillet with the guanciale and its rendered fat. Add the remaining 1 tbsp olive oil and toss well over low heat for about 30 seconds, then let the pasta cool slightly so the eggs do not scramble.


Add the hot pasta and guanciale mixture to the bowl with the egg and cheese mixture. Pour in 1/2 cup reserved pasta water and toss quickly until everything is evenly coated.

Set the bowl over the pot of hot pasta water, making sure the bottom does not touch the water. Toss constantly with tongs until the sauce turns glossy, creamy, and thick enough to cling to the pasta.

Taste and adjust with more salt if needed. Serve immediately with extra grated cheese and more black pepper on top.
Use guanciale for the most traditional flavor, but pancetta works well too. Let the pasta cool for 30 to 60 seconds before adding it to the eggs to prevent scrambling. Carbonara is best served immediately, since the sauce thickens as it sits.