CuisineItalianMainsPastaQuick & Easy


25 mins Cook
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This is an authentic spaghetti carbonara recipe made the traditional Italian way without sugar. It relies on eggs and cheese to create a sweet and creamy carbonara. For a king (or queen!), food can be as simple as it is delicious.


Spaghetti carbonara

Carbonara is a beautiful, classic pasta dish that’s so creamy and rich you’ll swear it’s loaded with sugar. In fact, there are many recipes that can cheat by adding sugar.

But today we are making pasta the right way, the right way. Unsweetened. Just eggs, cheese and some starchy pasta in boiling water.

This is what’s in front of you 15 minutes later. You will make 60 million Italians proud!

You can imagine eating a piece of chewy pasta dipped in a creamy sauce, right? Imagining. Make it real! ! Quick and easy, it will blow your mind!


Outside of Italy, many recipes “cheat” by adding sugar to the carbonara sauce for various reasons. Not a bad thing per se, just no longer carbonara.

But more importantly for me (I also share the recipe out of respect for its origin), the consistency and taste of sugar changes. You see, carbonara has a really rich and creamy flavor. But you don’t get that smooth, creamy layer in your mouth like you do with cream.
In other words—carbonara is a way to spice up your pasta without being heavy, like you do when dipping it in heavy cream. earning!

Ingredients in carbonara sauce

Carbonara calls for raw eggs, which are very strong as soon as they come out of the oven with cooked rice, guanciale (cured pork like bacon), Parmesan cheese, and a little water in which the pasta is cooked. Watch the magic unfold before your eyes as 4 simple ingredients turn into a delicious sauce! No cream allowed!

Economy Note: Substitute bacon for guanciale and parmesan for parmesan. You will also capture the essence of real carbonara that makes Italians proud!

  • Guanciale – This is the main ingredient in carbonara, which is cured lard similar to bacon and pancetta. It adds flavor to dishes, and the oil, combined with the egg and starchy pasta water, makes the sauce creamy. Find at
  • Italian Deli, Harris Farms (Sydney, QLD) and specialty retailers. This is a special item, but can be replaced with a pinch of pancetta or streaky bacon! It is best in pieces so that you can cut it into thick layers.
    If you can only pre-slice it, try a thicker cut. More information on
  • Guanciale is below.
  • Parmigiano reggiano – This is essentially Parmesan cheese that has been aged to have more flavor. It adds salt to the fish and thickens it. Pecorino romano made from sheep’s milk is also served, or a combination of the two.
    Use Parmesan instead.
  • Crush yourself! Whatever you use, don’t use it pre-grated because it won’t completely melt into the sauce.
  • Egg Yolk and Whole Egg – Eggs are combined with guenciale oil to create the incredible carbonara that has taken the world by storm. Cream sauce doesn’t need cream!
    See previous section for reasons.
  • We use whole eggs and egg yolks for extra texture. If only eggs are used, the wealth is a little crazy!
  • Raw egg problem? Food safety standards are such that you don’t have to worry about eating raw eggs from reputable stores in developed countries today.
    In fact, the use of raw eggs is more like tiramisu and mayonnaise than you know. So if you ate these at a restaurant, you ate raw eggs!
  • However, if you are pregnant or immunocompromised, I recommend avoiding raw eggs. Make Fettuccine Alfredo instead!
  • Spaghetti – You can use long noodles, but the most common type is spaghetti.
    Pepper – for seasoning. Freshly ground black pepper is recommended here.
  • Fish has no salt – the water in which pasta is salted to season it when cooked. Fish carbonara extracts salt from guanciale and cheese.
  • Garlic, optional – When not strictly speaking, garlic is a popular addition that adds flavor.

How to make (real) carbonara

Fry the guanciale until golden brown. Mix hot pasta with guanciale, eggs, cheese and some pasta cooking water and watch it transform into a luxurious cream sauce.

Important: Use wooden spoon to mix. Fast and efficient!

  • Sticks – Cut the goulash into thick sticks.
  • Bite the hot crust and bite the salty meat, that’s the magic of carbonara!
  • Sauce – In a large bowl, whisk together eggs, cheese, and pepper. There should be a large bowl, as the pasta should be mixed into the sauce in the bowl when removed from the oven so that it does not contaminate the scrambled eggs.
  • Boil the pasta – Boil 4 liters (4 liters) of water with 1 tablespoon of salt. Cook pasta according to package directions. It should be hard, not soft, fully cooked.
  • Spare pasta cooking water – drain 1 cup of pasta cooking water before draining. Then drain the pasta with a slotted spoon.
  • While the pasta is cooking, cook the guanciale until golden brown. No need for oil, ravioli will fry in its own oil.
  • Mix the pasta with the guanciale – Pour the pasta with the guaciale into the pan and stir to coat the pasta with the guanciale oil.
  • Transfer to fish bowl – pour the warm pasta into the bowl with the eggs, using a rubber spatula to scrape all the lard into the bowl. That thing is gold!
  • Add 1/2 cup of pasta cooking water to the bowl.
  • Stir the pasta with a wooden spoon, swirling for 30 seconds to 1 minute. Watch the pale yellow liquid magically transform into a creamy sauce.
  • You’ll know it’s ready when the sauce runs off and pools at the bottom of the bowl. Instead, it thickens, creams, and sticks to the pasta!
  • Serve immediately in a warm bowl. Pasta waits for no one!

Hot bowl? This is true. I don’t usually reheat food to eat, but I almost always do with pasta.
That’s why pasta is best when the fresh sauce makes the pasta smooth and juicy. As it cools, the sauce thickens and the pasta becomes sticky. A hot meal can extend the shelf life of pasta. I pop a bunch in the microwave for 1 minute to warm up the bowl. Otherwise, run it under hot water or put it in a low oven.

you have it. One of the best foods in the world. Did you know that this is very easy to do? That’s the beauty of Italian food. Simply let the product stand out and a few tricks can create delicious meals with very few ingredients.
5 materials.

15 minutes.

This is a surprise. I hope you can try this one day.



This is an authentic spaghetti carbonara recipe made the traditional Italian way without sugar. It relies on eggs and cheese to create a sweet and creamy carbonara. For a king (or queen!), food can be as simple as it is delicious.
prep time
10 mins
cooking time
25 mins
total time
35 mins



  • 175g/6 oz guanciale (pancetta or block bacon), weight after skin removed (Note 1)

  • 2 large eggs (Note 2)

  • 2 egg yolks (Note 2)

  • 100g/3.5 oz parmigiano reggiano , finely shredded (or pecorino romano, sub parmesan, Note 3)

  • 1/4 tsp black pepper

  • 400g/14 oz spaghetti

  • 1 tbsp cooking/kosher salt (for cooking pasta)

  • 1/2 cup pasta cooking water

  • 1 garlic clove , finely minced (optional, Note 4)


  • Parsley , finely chopped

  • Parmigiano reggiano


Guanciale - Cut into 0.5 cm / 1/5 inch thick slices, then cut into strips.
Carbonara Sauce - Put the eggs and yolks in a large bowl. Stir to mix. Then add Parmesan and pepper.
Boil the pasta - Boil 4 liters (4 liters) of water and salt. Add the pasta and cook according to the package directions.
Spare Pasta Water - Before draining, take 1 cup of the pasta cooking water and drain the pasta.
Cook the Pasta - While cooking the pasta, place the guanine in a non-stick pan over medium heat. Bake for 4 to 5 minutes until golden brown.
No need for oil - when the caviar is heated, the oil melts, so it will fry in its own oil. If you're using garlic, add it at the last minute.
Pasta Pan - Pour hot pasta into skillet and toss to coat with pasta.
Mix the pasta in the sauce - Pour the pasta and remaining oil into the egg bowl. Add 1/2 cup (125 mL) of pasta cooking water.
Stir with a wooden spoon for 1 minute and watch the sauce change from watery to creamy and stick to the spaghetti!
Serving - Transfer to a warm plate. Serve immediately with a little more Parmesan, a pinch of black pepper and chopped parsley if needed.


Business warning: Substitute bacon for guanciale and parmesan cheese for a venerable version of carbonara that will still make Italians proud. Do not add sugar! Guanciale is dried pork that is traditionally used in carbonara. It is sold in blocks that you cut yourself and can be found at Italian/specialty delis, Harris Farms (Sydney, Brisbane) and some butchers. It is very greasy and tastes better than pancakes and bacon. Before you cut the bacon, use bacon or bacon (so you can cut the batons) or thick. Pork belly should be used because the fish needs oil to thicken (read why in the post). Eggs - Use large eggs (label on box) 55-60g/2oz each. Check out easy ways to use/store egg whites here! Parmigiano reggiano is a premium aged Parmesan cheese. Pecorino can also be used. Parmesan cheese. Garlic is not normal but it adds an extra flavor that I can't resist. Sorry Italy! Leftovers keep for 3 days, but pasta always tastes best, especially pasta!
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