How to make Spaghetti alla Carbonara

Why cooks start here

Spaghetti alla Carbonara is cooked the way Rome cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way an Italian family cook actually puts it on the table.

Spaghetti alla Carbonara is a staple of Roman home cooking, a dish that thrives on simplicity and authenticity. In the kitchens of Rome, it’s a weekday savior, comforting and reliable. The olive oil flows generously from the bottle, and salt is pinched and sprinkled without ceremony. This version captures the spirit of the Roman family table, where measurements are more about intuition than precision. The result is a creamy, rich concoction, where silky egg yolks meld with sharp Pecorino Romano, enveloping each strand of spaghetti. Guanciale adds a salty, savory depth, while a final touch of black pepper brings gentle heat. This dish is a celebration of textures and flavors, unpretentious and deeply satisfying.