When we talk about carbonara, spaghetti is the way to go. Yes, I know that’s disappointingly straightforward, but most authentic Italian cooking is about simplicity, not complication.

Romans created carbonara using spaghetti, and they had good reason. Those long, round strands provide the perfect vehicle for the silky sauce, creating the ideal ratio of pasta to the bits of guanciale in each bite. The egg-based sauce clings to each strand, coating it completely without drowning it.

That said, I’m nothing if not practical. Rigatoni works well if you prefer your guanciale to occasionally hide inside pasta tubes. Bucatini—spaghetti’s hollow cousin, a favorite of the late and great Antonio Carluccio—offers an interesting textural contrast. And fettuccine can be delicious too, though its wider surface changes the sauce-to-pasta ratio.

The Traditional Roman Way

Traditional carbonara comes from Rome and the surrounding Lazio region. There, it’s strictly spaghetti tossed with guanciale (cured pork jowl), pecorino Romano, egg (mostly yolks), and black pepper. That’s it.

Head north in Italy, and you’ll find variations using pancetta instead of guanciale or Parmigiano-Reggiano alongside (or replacing) the pecorino. The pasta shape might change too, but when in Rome – literally – you’ll get spaghetti.

Dried Pasta or Fresh Pasta?

Here’s something many home cooks get wrong: carbonara calls for dried pasta, not fresh.

This isn’t settling; it’s correct. Dried pasta (pasta secca) has the firmness and slight roughness that stands up to the rich sauce. Fresh egg pasta is too delicate and smooth, allowing the sauce to slip off rather than cling.

Commercial dried pasta delivers exactly what carbonara needs—structure and texture. Save your homemade pasta project for another dish.

Technique Trumps Shape

Whatever shape you choose, cook it properly—which means al dente.

Carbonara’s silky sauce demands pasta with some backbone. Overcook it, and you’ve got baby food with bacon.

Quality matters too. Look for pasta extruded through bronze dies rather than Teflon. The bronze creates a rougher surface that holds sauce better. The difference is noticeable—one clings to sauce, the other lets it slide off. Most decent Italian brands use bronze dies, and they’ll often tell you so on the package.

Getting Your Carbonara Right

Reserve some starchy cooking water before draining. Take the pan off the heat before adding your egg mixture to prevent scrambling. Toss rapidly, adding pasta water as needed to create that silky sauce.

If you’re using bacon instead of guanciale, that’s fine. It’s different but still delicious. But please, skip the cream. It’s unnecessary and masks the pure flavors that make carbonara special. The creaminess should come from the emulsion of eggs, cheese, and pasta water.

Serve immediately on warmed plates. Carbonara waits for no one – it turns from silky to sticky in minutes.

Does all of this matter? Of course it does. But will carbonara police kick down your door if you use rigatoni? No. The beauty of understanding traditions is knowing both how to honor them and when you’re breaking them. Just call it what it is either way.