How to make Spaghetti alla Carbonara

Why cooks start here

Spaghetti alla Carbonara is cooked in Roman pans. The flavor comes from the ingredients in this recipe and the way that place finishes the bowl.

Spaghetti alla Carbonara traces its roots to Rome, where it graces tables as a staple of Roman cuisine. Traditionally, it's enjoyed at lunch or dinner, often finding its way into the heart of a casual gathering or a comforting family meal. This dish is a tribute to simplicity, relying on the quality of its few ingredients and the mastery of technique to achieve perfection. The silky sauce clings lovingly to each strand of spaghetti, a result of creamy egg yolks and sharp Pecorino Romano cheese. The guanciale provides a savory depth, crisping up to lend texture against the smoothness of the pasta. A whisper of black pepper completes the dish, adding a gentle warmth that ties the flavors together.