italian 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.

Classic Italian Spaghetti Carbonara with cheese and bacon. A cheesy pasta dish, easy to make &amp; a family favorite.

Bacon Carbonara

garlic,

eggs, lightly beaten

Salt and pepper

Left over pasta, approx 2 servings

Cup Parmesan cheese, grated

Tablespoon Fresh Chopped Parsley

Cup Pancetta bacon

salt and pepper

Melt butter in your frying pan, add garlic,...

Melt butter in your frying pan, add garlic, bacon and any chosen vegetables. I used thinly sliced brussels sprouts and mushrooms. Toss until cooked through, then add the cooked pasta, combining.

When the pasta has heated through, briefly remove...

When the pasta has heated through, briefly remove the pan from the heat, pour the beaten eggs over the pasta, toss until cooked and the egg has stuck on to the pasta. Then add the grated Parmesan and toss until it is nicely distributed. return to heat to warm through and cook the eggs.

Turn out onto pasta bowl, sprinkle with extra...

Turn out onto pasta bowl, sprinkle with extra  Parmesan if you wish, and add chopped parsley to garnish

An authentic carbonara is made with egg yolks, pecorino romano, guanciale, black pepper and pasta. This recipe is the traditional one you’ll find in any Roman restaurant.

Authentic Carbonara Recipe

mezze maniche pasta

guanciale

(30 grams) pecorino romano (grated)

Bring a pot of water to boil. When it&#039;s boiling, add salt. Throw the pasta in and cook until it&#039;s just before al dente – this is important because the pasta will finish cooking in the sauce.

When the water is about to boil, add the guanciale to a cold pan. Turn the heat up to medium and let the guanciale cook until it&#039;s crispy and the fat has rendered, about 10-15 minutes. Remove the guanciale from the pan, and leave the fat in. If pasta isn&#039;t ready by this time, remove the pan from the heat until pasta is done cooking.

While guanciale is cooking, make the carbonara cream - in a small bowl, beat together egg yolks, pecorino romano, 2 spoons of guanciale fat, a little bit of pasta water and fresh ground black pepper. The consistency should be similar to pudding.

Add the pasta to the pan, and add about half of a ladle of pasta water to the pan as well (still over medium heat). Be careful when adding the pasta to the pan because the guanciale fat will splatter.

Let the pasta cook in the pan for a few minutes, until it&#039;s al dente. Add more pasta water if needed. You want there to be a bit of starchy liquid left at the bottom of the pan, and not have it be completely dry.

Remove the pan from the heat. Add the carbonara egg cream and mix. Add the guanciale and mix again.

Plate and top with additional ground black pepper and pecorino romano. Enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1699568281/qlr81iicj8bluedult0p.mp4

How To Make An Authentic Carbonara Like A Roman

Carbonara Pancetta and Egg Pasta, a fast, easy and delicious authentic Italian Pasta recipe. A creamy bacon and egg Spaghetti dish.

Classic Carbonara Pancetta and Egg Pasta

olive oil

parmesan cheese ((plus extra for sprinkling))

eggs (room temperature)

pancetta

pasta

hot pepper flakes

In a large frying pan add the oil , pancetta and hot pepper flakes (if using) cook on medium heat until the pancetta is cooked (but not too crispy). Stirring often so the pancetta doesn&#039;t burn.

While pancetta is cooking , boil a large pot of water, when the water has boiled add some salt and the pasta and cook until al dente*. (If the pancetta is done before the pasta is cooked then turn off the heat, you will reheat later). 

While pasta is cooking, in a small bowl beat the 3 eggs, then add the parmesan and mix very well. When the pasta is cooked turn the heat back on the pancetta (to medium high), add the drained pasta toss together to combine well for about 20-30 seconds, then remove the pan from the heat add the egg mixture, constantly tossing together add a tablespoon or two of pasta water to make sure it is very creamy and continue to toss until well blended. Top with parmesan cheese if desired. Serve immediately. Enjoy!

Made this it is just like an Italian chef worked with. Love it

Delicious Rosemary! The did add Locatelli Romano instead of the Parmesan; but was so tasty. Thanks for the recipe! 😃

It was delicious. I put way to much salt in water though so a tad bit too salty for me but will defiantly make again.

Simple, delicious and straightforward.
I added shiitake mushrooms (clear out my fridge) and 8oz per serving of pancetta.
Ohh, and I used parmesan reggiano in lieu of Parmesan. Added that extra pop.

Will definitely make again!!!!!!

It was a very easy and tasty recipe.  I feel like I made a mistake using my cast iron pan to cook the pancetta and finish the dish.  When I put the egg/cheese mixture in the pan (even though I had turned off the heat a minute prior), it started to cook like scrambled eggs before I could mix it in to the pasta.  I'm wondering if I should have tempered the eggs with pasta water in the hopes that it would have prevented the eggs from frying.  Do you have other tips to prevent this? I'd like to know, because the dish was a hit with my 10-year old, and those are few and far-between!

So easy to make and delicious! Didn't have pancetta so used thick bacon. Didn't drain the pasta, used tongs to move the pasta dripping wet from the pot to the skillet. Tempered the eggs by whisking in the couple of tablespoons of pasta water to the eggs before adding them to the skillet with the pasta. So creamy and silky, thank you!

It was the first pasta I have ever made and it is delicious!!!!
You must try it!

Top 4 italian carbonara recipes from across the web

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

Top Tags

Spaghetti Carbonara Traditional Rec...

Bacon Carbonara

Authentic Carbonara Recipe

Classic Carbonara Pancetta and Egg ...

Top 4 italian carbonara recipes from across the web

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

Top Tags

Spaghetti Carbonara Traditional Rec...

Bacon Carbonara

Authentic Carbonara Recipe

Classic Carbonara Pancetta and Egg ...

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