Recipes » Easy Weeknight Dinners » Authentic Amalfi Coast Pasta Carbonara

Authentic Amalfi Coast Pasta Carbonara

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5 from 41 votes

At a quaint, off the beaten path café in Amalfi, Italy, I had the best carbonara I’ve ever had (and one of the single best pasta dishes I’ve ever had). The family that owned this café was so happy that we loved their pasta, that they invited me into their kitchen to watch the magic happen. It was one of the best moments of my life!!

This “Amalfi style” includes the five standards ingredients in Roman carbonara (spaghetti, pancetta/guanciale, eggs, cheese, and black pepper), but it also includes whole milk and shallots.

Still – this recipe doesn’t include cream or peas that you’d typically see in carbonara throughout the US! This Amalfi carbonara is still delicate like the Roman version, but it has just a bit more creaminess with a touch of sharpness from the shallot.

I was so lucky to be able to watch and cook carbonara with a pro. Here’s how she made carbonara as I remember it. She didn’t measure out ingredients, so I’ve experimented with the recipe to recreate it just how I remember it tasting! Check out my blog post with a video of the whole experience here!

Authentic Amalfi Coast Pasta Carbonara

This “Amalfi style” includes the five standards ingredients in Roman carbonara (spaghetti, pancetta/guanciale, eggs, cheese, and black pepper), but it also includes whole milk and shallots.
5 from 41 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Appetizer, Main Course
Cuisine: Italian
Keyword: any season, winter
Servings: 4 servings
Calories: 845kcal
Author: TastefullyGrace


  • 1 pound good-quality spaghetti
  • 8 ounces pancetta or guanciale, which is fattier and gamier
  • 1 ½ cup parmigiano reggiano plus more to garnish
  • ¾ cup whole milk
  • 2 shallots chopped
  • 3 large eggs you can substitute pasteurized eggs if you prefer!
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon black pepper or to taste


  • In a bowl, whisk together milk, egg, cheese, and black pepper. Set aside.
  • Begin boiling spaghetti to al dente, according to cooking instructions on box.
  • In a separate large pot, sauté pancetta in a dry pan until it just starts to get crispy, about 5-8 minutes over medium heat. Drain extra fat (the liquid in the pan!). Add shallots (and a dash of olive oil if needed) and sweat them for about 2 minutes. Then turn heat to low to keep ingredients warm.
  • Drain pasta and add to pancetta/shallot pot. Use tongs to combine. Turn stove off, and add egg mixture, stirring into hot pasta, pancetta and shallots. Stir constantly until all ingredients are steaming hot.
  • Serve immediately with more grated cheese and black pepper! OH MY!!



Serving: 1serving | Calories: 845kcal | Carbohydrates: 90g | Protein: 35g | Fat: 37g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 140mg | Sodium: 827mg | Potassium: 509mg | Fiber: 4g | Sugar: 6g | Vitamin A: 386IU | Vitamin C: 1mg | Calcium: 378mg | Iron: 2mg
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  1. Karen Karsseboom
    April 30, 2023 / 1:40 pm

    I have a question about the recipe. In the video you only used one egg for the Amalfi version but your recipe says 3 eggs. Which is correct? I have friends who are going to Amalfi Coast in October and I want to have a bon voyage dinner before they go. Thanks.

    • April 30, 2023 / 2:18 pm

      Hi Karen,

      That sounds like so much fun! Follow the recipe quantities, not the video quantities. In the video, I was making two versions of carbonara at once with a pound of pasta so changed the quantities of ingredients to accommodate. This video is quite old (right when I started my channel) so I realize now it’s a bit confusing! I’ve come a long way! Enjoy the recipe 🙂


  2. queencafe
    February 19, 2023 / 8:40 pm

    Authentic pasta carbonara does not include milk or cream in the recipe! It comes from egg yolks and pecorino cheese mixture together and then mixing it to the spaghetti pasta and guianciale or pancetta and lots of freshly ground pepper.

    • February 21, 2023 / 10:53 am

      Hi! This recipe is the exact recipe shared with me by the owner of an off-the-beaten path restaurant in Amalfi. The owner took me in the back and shared her family recipe with me, showing me live how she makes it. There are several authentic versions of carbonara across Italy and this one happens to be my favorite! I hope you give it a try 🙂


      • Karen Karsseboom
        April 30, 2023 / 3:39 pm

        So am I actually using one whole egg and two yokes? I am still confused. I only want to do the Amalfi recipe. Or should I do them both the way you did on the video? I am so confused.

        • April 30, 2023 / 4:16 pm

          Hi Karen,

          Follow the recipe and the ingredients in the recipe card (not the video quantities). 3 eggs, etc.

          Let me know if this helps 🙂

  3. Bob N.
    August 19, 2022 / 4:21 am

    Do you use the entire egg or just the yolks. Many, if not most, of the pasta carbonara recipes I’ve come across call for using just the egg yolks?

    • TastefullyGrace
      August 19, 2022 / 3:32 pm

      Hi Bob!

      I use the entire egg. Adding some egg white creates the perfect creamy texture. Too much egg white will cause your eggs to curdle when heated. 2 whole eggs in the recipe I find is just perfect!

      Let me know if you try it out!

  4. Sara
    August 7, 2022 / 12:22 am

    Just made this today and it was FANTASTIC!
    Appreciate the recipe:)

    • TastefullyGrace
      August 8, 2022 / 12:45 pm

      I am SO happy to hear that! Thank you for leaving a review!

  5. Beth
    July 9, 2022 / 3:19 pm

    Hello! This looks fabulous. I appreciate your enthusiasm for great food and love your simple short instructional video. I would love to make this for a party of 10 but wonder if the volume and timing at the stove would not lend itself to a simple dinner party. Could I make this at least 20 minutes ahead of the party and keep it warm without ruining it?

  6. Steve
    May 15, 2022 / 10:34 pm

    Made this tonight using Pancetta it was very tasty but heavy. Next time I make this I think I will use bacon, and maybe parmigiana reggiano cheese instead of pecorino.

    • TastefullyGrace
      May 16, 2022 / 2:07 pm

      Hi Steve,

      Thanks for the comment. I hope you enjoyed! I definitely don’t recommend pecorino cheese…parmigiano reggiano is the classic!

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