authentic carbonara

Spaghetti Carbonara is one of the most famous Pasta Recipes of Roman Cuisine. It's a simple pasta dish, whose authentic recipe want only 5 simple ingredients: eggs, guanciale, ground black pepper, grated pecorino romano and spaghetti.This is the traditional recipe for spaghetti carbonara, so you need no other ingredients; DO NOT use garlic, parsley, onion, cream, milk or parmigiano Reggiano. If you read this recipe thoroughly, you will see that there are many Spaghetti Carbonara variants, also here in Italy, but they are...variants of the authentic recipe. Which is very simple and fast to make. The only difficulty is to make sure that the eggs do not cook so much to look like an omelette or too little to be raw and cold. There are a few tricks to make a perfect carbonara and now we'll let you know.

Spaghetti Carbonara Traditional Recipe | Italian Spaghetti alla Carbonara

spaghetti

200 g (7 oz) of guanciale

eggs egg

g (3,50 oz) of grated Pecorino Romano cheese

black pepper

Cut the guanciale into small pieces then simmer in a frying pan over medium heat.

Whisk Pecorino cheese with the eggs until you get a creamy sauce.

Cook the spaghetti al dente in boiling salted water

Drain when they are ready then put them in the frying pan to season them properly with the fat of the guanciale.

 add the eggs and pecorino cream and stir. Spaghetti carbonara is ready. Serve immediately.

Made with premium pancetta, known for its deep, salty intensity, our carbonara sauce also contains egg yolk, freshly ground black pepper and decadent Parmigiano Reggiano. We also add cream, which although a contentious issue, we believe it’s what makes our carbonara that extra bit, well, creamy. And who could resist such temptation?

Our Signature ‘Carbonara of Dreams’ Recipe

Fresh Bucatini

Egg Yolks

Single Cream

Parmigiano Reggiano

Pancetta

Black Pepper

Crack the egg yolks into a bowl, add the cream, finely grate in the Parmigiano Reggiano and season with black pepper, then mix well

Add the pancetta to a large frying pan and sauté over medium-low heat until browned and crisp for around 5 minutes

Cook the bucatini in a large pan of generously salted boiling water for 3-4 minutes, or until ‘al dente

Once cooked, reserve 1/2 a cup of the boiling cooking water, and transfer the pasta to the frying pan with the pancetta. Toss well and then immediately remove the pan from heat.

Add the egg, cream and cheese mixture, tossing vigorously so the sauce clings to the pasta and doesn’t settle on the base of the pan. Add the pasta water adjusting as necessary to obtain a silky smooth sauce that’s able to completely coat the pasta. Continue to toss vigorously and stir through with a large pair of tongs.

Finish with freshly grated Parmigiano Reggiano and a good grind of black pepper.

This Authentic Spaghetti Carbonara is made with just 4 ingredients, egg yolks, black pepper, pecorino and guanciale. Made in 15 minutes.

Authentic Spaghetti Carbonara

pecorino freshly grated ((100 grams))

black pepper (freshly ground if possible)

olive oil

guanciale ((100-150 grams))

pecorino

In a large pot boil the water, once the water is at a roaring boil add a little salt and the spaghetti, stir and cook until a little bit more than al dente.

In a small/medium bowl beat until well combined the egg yolks, add the grated pecorino and pepper, beat to combine. Just before adding to the pan add 1/3 - 1/2 cup (80-120ml) of hot pasta water and mix to combine well.

Slice the guanciale into short thin strips. In a large pan add the olive oil and guanciale, cook on medium heat until desired doneness, I like it on the crunchy side, the Italian not so much. Remove the guanciale to a clean plate. Do not remove the oil (&amp; fat) from the pan.

On medium/high heat, add the al dente pasta to the pan, and a 1/3-1/2 cup (80-120 ml) of hot pasta water and stir to combine,  remove the pan from the heat and add the egg mixture and quickly combine, add 1/3 -1/2 cup of hot pasta water and toss continually until well combined and creamy. Add the guanciale and gently mix.  Serve immediately topped with freshly grated pecorino and black pepper. Enjoy!

Delicious! Easy and tastes just like Italy! Thank you!

I’ve been searching for a Carbonara recipe that keeps the dish hot after plating and this fits the bill. TBH I made some small mods on quantities but otherwise ingredients are the same. Buon Appetito!

I just love it! 
That is the way I enjoyed  on my travel to Italy.

Finally got my hands on guanciale instead of using pancetta and what a difference it makes.  Simple but incredibly tasty.  Thank you

Don’t be afraid to add a bit more pasta water if sauce looks clumpy, especially when using whole wheat pasta.

Absolutely love the recipe. Made it for my family and it was a huge hit! I just had a question about leftovers. If I have extra left over after dinner what’s the best way to reheat it the next day? On the stove or is the microwave fine?

Recently bought some imported guanciale from Italy and this is the first dish I made with it. Outstanding recipe, thanks for posting!

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Our Signature ‘Carbonara of Dreams’...

Authentic Spaghetti Carbonara

Top 3 authentic carbonara recipes from across the web

The most viewed authentic carbonara recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Spaghetti Carbonara Traditional Rec...

Our Signature ‘Carbonara of Dreams’...

Authentic Spaghetti Carbonara

The most viewed authentic carbonara recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine