Authentic Italian Pasta Dish with Optional Everyday Heat

finished plate of glossy, creamy spaghetti carbonara topped with grated cheese and a light drizzle of Eleven Eleven Blazing Citrus Medium sauce

This rich, creamy, and deeply savory Spaghetti Carbonara recipe is the true, traditional version, made without cream—just egg yolks, grated cheese, pork, and pasta water emulsified into a beautiful sauce. It's the perfect indulgent meal that comes together faster than you'd expect. For a quick dinner that delivers on flavor and texture, look no further than this Italian staple.

Prep Time: 10 minutes Cook Time: 15 minutes

Total Time: 25 minutes Servings: 4

Ingredients

1 pound (450 g) spaghetti
1 tablespoon coarse salt (for pasta water)
6 ounces (170 g) guanciale (or pancetta/thick-cut bacon), diced into 1/2-inch cubes
4 large egg yolks
2 whole large eggs
1/2 cup finely grated Pecorino Romano cheese, plus more for serving
1/4 cup finely grated Parmigiano-Reggiano cheese
1 teaspoon freshly ground black pepper, plus more to taste
Optional: 1/4 cup Blazing Citrus Medium (for Heat It Up variation)

Heat It Up with Eleven Eleven Sauce. Add a kick to this classic by drizzling Blazing Citrus Medium over your finished plate! The Everyday Heat of the sauce cuts through the richness of the egg and pork, adding a balanced citrus note that brightens the entire dish. Start with a quarter teaspoon per serving and adjust to your taste.

Blazing Citrus "Medium"

$11.11

Heat Level: 5.5 out of 10 🔥

Blazing Citrus “Medium” Hot Sauce brings bright sweet heat to any dish. Made with grapefruit juice instead of vinegar, it delivers a clean citrus finish with a smooth serrano kick at a comfortable medium heat. Spoon it over tacos, grilled chicken, shrimp, crispy potatoes, eggs, or grain bowls, or whisk it into mayo or yogurt for an instant dip or dressing. Crowd friendly and full of flavor, it lifts rich foods and makes everyday meals pop.

1. Bring a large pot of water to a rolling boil and add 1 tablespoon of coarse salt. Drop the spaghetti into the boiling water and cook according to package directions until al dente (usually 8–10 minutes). Before draining, reserve about 1 1/2 cups of the starchy pasta water.

diced guanciale rendering fat and becoming crispy in a cast iron skillet

2. While the pasta cooks, sauté the guanciale in a large skillet (do not add oil) over medium heat. Cook for about 5–7 minutes, stirring occasionally, until the fat is rendered and the cubes are golden brown and crisp. Turn off the heat and let the skillet cool slightly.

3. In a medium bowl, whisk together the 4 egg yolks, 2 whole eggs, Pecorino Romano, Parmigiano-Reggiano, and 1 teaspoon of black pepper until the mixture is smooth and pale yellow. This is your carbonara sauce base.

chef rapidly tossing spaghetti and guanciale in a skillet as the egg and cheese mixture is poured over

4.Drain the spaghetti and immediately transfer it to the skillet with the cooked guanciale and rendered fat (the heat should be off or very low). Toss to coat the pasta. Immediately pour the egg-cheese mixture over the pasta, constantly tossing vigorously for about 30–60 seconds.

5. Quickly add reserved pasta water, 1/4 cup at a time, continuing to toss rapidly. The goal is to emulsify the sauce into a creamy, glossy consistency that coats the pasta without scrambling the eggs. You may not need all the water. Serve immediately, topped with extra cheese, black pepper, and the optional Blazing Citrus Medium drizzle.

Tips & Variations

Pork Swap: If guanciale is unavailable, use pancetta (the next best) or thick-cut bacon, though bacon will impart a smokier flavor that is less traditional.
A Brighter Finish: Squeeze a teaspoon of fresh lemon juice over the finished dish for a traditional Italian way to add freshness that cuts through the richness.
Go Spicy: For a richer color and deeper flavor in the Heat It Up variation, mix a small spoonful of the Blazing Citrus Medium Sauce directly into the egg-cheese mixture before adding it to the pasta.

Other Users Suggest

Replacing: Egg Yolks — New: 4 large whole eggs, plus 2 egg yolks — Why: This makes the sauce slightly looser and easier to toss for novice cooks, lowering the risk of scrambling.
Replacing: Pecorino Romano — New: 1/2 cup aged Grana Padano — Why: Pecorino can be very salty; Grana Padano offers a similar sharp, salty flavor but is often easier to find and slightly milder.

Storage, Reheat & Freeze

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Carbonara does not store well as the sauce continues to solidify.
Reheat: The best way to reheat is gently on the stovetop with a tablespoon of water or broth, stirring constantly over very low heat until just warmed through. Do not microwave.
Freeze: Carbonara does not freeze well. The emulsion will break, and the texture will be grainy and unpleasant upon thawing.

Nutrition Facts (per serving)

Calories: 610 Protein: 32g Carbs: 65g Fat: 26g

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