Creamy Fusilli Carbonara Recipe with Guanciale
This Fusilli Carbonara is the perfect twist on a classic Roman pasta. Everyone’s heard of carbonara before, but did you know how easy it is to make? With only five ingredients, this carbonara recipe is creamy, flavorful, and simple enough for busy weeknights. Fusilli Carbonara is silky, glossy, and clings to every curve like it was born for this egg-based sauce. Crisp guanciale brings that salty-savory pop, while Pecorino and egg create a lush, restaurant-level sheen—no cream, no fuss.
If you like carbonara, I have plenty other versions for you to try! My classic rigatoni carbonara is the real deal. But if you are a little more adventurous, I suggest my pumpkin carbonara for fall, miso carbonara with tons of flavor, or pesto carbonara for basil lovers! Fusilli pasta is the perfect shape for any sauce – try my fusilli bolognese for a hearty dinner or my fusilli al pesto for a vegetarian-friendly option!
Recipe Highlights: Fusilli Carbonara
- Roman Roots: Classic carbonara technique, matched with fusilli for max sauce grip and that satisfying twirl.
- Best Served For: Date night at home, dinner with friends, or a random weeknight dinner
- What Makes It Special: Guanciale’s rendering fat becomes the flavor base—and we emulsify with starchy water for a glossy, custardy finish.
- Pro Move You’ll Love: Micro-grate the cheese to melt instantly and whisk with eggs before it ever sees heat for a lump-free, ultra-silky sauce.
Ingredients Notes
- Fusilli: The spirals catch peppery egg-cheese sauce in every groove; choose bronze-cut for better surface starch.
- Guanciale: Cured pork jowl = deeper, rounder flavor than pancetta or bacon. Render low and slow so you get crisp edges and liquid gold.
- Pecorino Romano: Salty, sharp, and essential to true carbonara. Finely grate (think snow) so it disappears into the sauce.
- Eggs: Room-temp eggs emulsify faster and reduce curdling risk. Whisk thoroughly with cheese and pepper before meeting the pasta.
- Black Pepper: Freshly cracked is non-negotiable; it’s a backbone flavor, not a garnish.
Suggested Ingredient Substitutions and Additions
- Pancetta Swap: No guanciale? Pancetta works. Lean bacon in a pinch—just reduce added salt and render extra gently.
- Cheese Substitution: Sub in part Parmigiano Reggiano for a nuttier, slightly sweeter finish (I like a 70/30 Pecorino/Parm split).
- Pepper Upgrade: Toast whole peppercorns, then grind—bigger aroma, warmer spice.
- Add-Ins (If You Must): Peas for spring sweetness; a little roasted cauliflower for nutty depth; or a shower of chopped chives for brightness.
How to Make Fusilli Carbonara
- Boil the pasta: Bring a large pot of salted water to a boil. Cook 12 ounces of fusilli until al dente. Reserve 1 ½ cups of the pasta water before draining.
2. Cook the guanciale: In a large skillet over medium heat, cook 7 ounces of cubed guanciale until golden and crisp, about 6–8 minutes. Remove from heat.
3. Prepare the sauce base: In a medium mixing bowl, whisk together 4 eggs, 3.5 ounces grated Pecorino Romano, and 2 teaspoons freshly ground black pepper until smooth.
4. Combine pasta and guanciale: Add the drained fusilli to the skillet with guanciale. Toss well to coat the pasta in the rendered fat.
Finish with egg mixture: Off the heat, quickly pour the egg and cheese mixture over the hot pasta, tossing vigorously. Add reserved pasta water, a splash at a time, until a silky sauce clings to the fusilli. Divide among bowls and top with extra Pecorino and black pepper. Serve right away.
Expert Tips From My Kitchen
- Heat Control: Turn off the heat before adding the egg mixture. Residual heat + hot pasta = custard; direct heat = scrambled eggs.
- Splash, Toss, Repeat: Add starchy water in small hits while tossing until the sauce looks shiny and loose; it thickens as it sits.
- Cheese Texture: Microplane or very fine grate only; larger shreds go grainy.
- Render Right: Start guanciale in a cold pan and bring to medium—fat renders evenly and crisps without tough edges.
- Salt Wisely: The cheese and guanciale are salty; season pasta water a notch lighter than usual.
- Serve Hot: Carbonara waits for no one—bowls warm, forks ready.
Serving Suggestions
- Wine Pairing: Crisp Frascati or a mineral-driven Vermentino to cut the richness; a light Lambrusco if you like a playful fizz.
- Little Extras: Warm plates; extra Pecorino on the table; a final crack of pepper tableside.
- Make It a Menu: Start with marinated olives, end with an espresso and dark chocolate squares.
- Green on the Side: Simple arugula and lemon salad to balance the sauce.
Reheating and Storage Instructions
- Fridge: Best fresh. If needed, store in an airtight container up to 1 day.
- Reheat: Gently in a skillet over very low heat with a splash of water; toss just until loosened—don’t overheat.
- Freezer: Not recommended for this style of sauce.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Creamy Fusilli Carbonara with Guanciale
Equipment
- Large pot
- large skillet
- mixing bowl
- Tongs or pasta fork
- ladle
Ingredients
- 12 ounces fusilli pasta
- 7 ounces guanciale cubed
- 4 eggs
- 3.5 ounces Pecorino Romano cheese grated
- 2 teaspoons freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook 12 ounces of fusilli until al dente. Reserve 1 ½ cups of the pasta water before draining.
- In a large skillet over medium heat, cook 7 ounces of cubed guanciale until golden and crisp, about 6–8 minutes. Remove from heat.
- In a medium mixing bowl, whisk together 4 eggs, 3.5 ounces grated Pecorino Romano, and 2 teaspoons freshly ground black pepper until smooth.
- Add the drained fusilli to the skillet with guanciale. Toss well to coat the pasta in the rendered fat.
- Off the heat, quickly pour the egg and cheese mixture over the hot pasta, tossing vigorously. Add reserved pasta water, a splash at a time, until a silky sauce clings to the fusilli.
- Divide among bowls and top with extra Pecorino and black pepper. Serve right away.
Notes
Expert Tips From My Kitchen
- Heat Off = Silky Sauce: Turn off the heat before adding the egg–cheese mixture!
- A Cold Pan: Start guanciale in a cold pan and bring it to medium so the fat renders gently and the meat crisps.
- The Perfect Sauce Micrograte the cheese and whisk it with room-temperature eggs and pepper.