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!

A super easy Italian carbonara pasta without cream – ready in 20 mins! Make this ultra creamy dish with simple ingredients - just pasta, egg, pancetta (or bacon!) and pecorino romano cheese.

The Creamiest No Cream Carbonara Pasta

300 g spaghetti (10.58 oz, sub fettucine / tagliatelle)

pancetta (7 oz, sub guanciale or bacon)

eggs

pasta water (reserved from cooking pasta)

Boil

Bring a large saucepan of water to boil and cook your pasta following the packet directions. Stop cooking a couple of minutes before the suggested time, so it&#39;s cooked al dente. Note: The pasta will keep on cooking in the next few steps. Reserve half a cup of pasta water for later and drain the rest of the water and return the pasta to the saucepan off the heat.

Whisk

Fry up the guanciale / pancetta / bacon pieces in a large frying pan over medium heat. No added oil required! Cook for a few minutes until the pieces start to crisp up around the edges, and most of the fat has rendered out.

Pour the guanciale / pancetta / bacon pieces along with the oil straight over the cooked pasta and toss to coat.

Toss

Next, crack the eggs in a small bowl and add the grated pecorino romano cheese. Whisk until evenly blended, then pour over the pasta and toss again really well.

Coat

Finally, optional add in ONLY 1/4 cup of the reserved pasta water for an extra creamy finish. Once again mix well to make sure the pasta is evenly coated, then serve immediately while hot in pre-warmed bowls. Optional - garnish with black pepper and extra pecorino romano.

This recipe makes me, someone who can barely make a salad, into somewhat of a home cook. Easy to follow and has many options to tweak for other peoples flavour requirements. Definitely recommend.

I used this recipe as a base tonight. I cooked up bacon and used the grease to caramelize an onion. Then I added chopped mushrooms. Once they were cooked, I followed the recipe. Once it was done, right before serving, I tossed in some diced Roma tomatoes and fresh basil. It came out real good with the complex savory flavors, the slight sweetness from the onions, and the freshness of the tomatoes and basil. Thank you for the easy to follow recipe. I'll be using it again.

Heart warming! Just what we needed in front of the fire on a Tuesday night. We added crispy fried garlic for a bit of crunch. 💕

I scrambled it :( that will teach me for trying to multi-task! was still yum tho, will definitely try it again

I always use 4 eggs 2 whole eggs and two egg yokes, I was taught by some Italian students that stayed with me. Delicious

I’ve always used eggs instead of cream! It was the way my mom taught me so I didn’t know it wasn’t normal until a couple years ago! This looks so delicious! Thanks for sharing :)

https://www.youtube.com/watch?v=83uElB7YmVU

A super easy Italian carbonara pasta without cream – ready in 20 mins! Make this ultra creamy dish with simple ingredients – just pasta, egg, pancetta (or bacon!) and pecorino romano cheese. Get the full measurements, tips and ideas to make it your own: https://www.wandercooks.com/the-creamiest-no-cream-carbonara-pasta/

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☕️ About this recipe: 

This is a creamy and satisfying yet super EASY carbonara pasta, made the Italian way with eggs instead of cream.

It’s such a quick and filling meal to make using staple pantry items, a great one to add to your easy dinners collection! 

Packed with flavour yet light and fresh, it’s perfect for weeknight meals or entertaining alike.

🥒 Ingredients: 

300 g fettucini or spaghetti / 105 oz
200 g guanciale, pancetta or bacon / 7 oz
3 eggs
30 g pecorino romano cheese / 1 oz

👩‍🍳 Recipe Steps:

00:00 How to Make Carbonara
00:10 Cook pasta to packet directions. Drain.
00:24 Whisk eggs and pecorino romano or Parmesan cheese. 
00:39 Fry the guanciale, pancetta or bacon pieces. 
00:53 Toss cooked meat and its oil through the pasta.
00:59 Pour in egg and cheese sauce, mix well until creamy. 
01:13 Stir in reserved pasta water, serve hot! 

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The Creamiest No Cream Carbonara [Made with EGGS, not cream!]

With only 5 ingredients, minimal prep and 15 minutes cooking time, you can have the midweek magic that is traditional spaghetti alla carbonara on the table.
Why I love this spaghetti alla carbonara recipe
Ahh, carbonara. It’s one of those deceptively simple dishes that somehow manages to stir up fierce opinions, minor identity crises, and intense dinner-table debates – especially if you dare to make it in front of an Italian. 
Ask a Roman and they’ll tell you there’s only one way to make carbonara. No cream. No garlic. Definitely no peas. But even among purists, there’s still a bit of friendly fire. Should you use whole eggs, or just yolks? Is a mix of the two the golden ratio?

Using all yolks gives you a richer, silkier, more luxurious sauce but, if you go too far, it can get a little thick or heavy. Whole eggs, on the other hand, lighten things up. This recipe sticks with whole eggs, making the sauce more fluid and glossy and striking a nice balance: creamy without being cloying and far less likely to scramble – thanks to one clever little trick. Tempering the eggs (by whisking in a bit of hot pasta water before adding them to the pan) gently warms them up and makes them much less likely to turn into scrambled eggs. It’s a small step that makes a big difference.
What makes carbonara so special is that it turns pantry staples into something kind of miraculous. The starchy pasta water and egg mixture create a glossy, creamy sauce without a drop of cream in sight. And when it all comes together – the salty crisp guanciale, the silky egg sauce, the bite of black pepper and that pecorino tang – you’ll understand exactly why Italians guard this dish like a national treasure.
Bonus points for the smug satisfaction you'll feel when someone asks if you added cream and you get to say, with confidence, absolutely not! 
💡 Tip: prep, set, go!
Have everything prepped before you start. This dish moves fast. Have your eggs whisked, cheese grated, water boiling, guanciale chopped and pan ready. See my other tips for getting your carbonara right, below the recipe. 
Key ingredients in this easy carbonara recipe
Carbonara has just five key ingredients. That’s it. But every one of them plays a role and quality matters.

Spaghetti: the classic choice. Spaghetti holds the sauce beautifully, allowing it to cling to each strand. Other pasta types, like rigatoni or bucatini, are acceptable, but spaghetti is the OG. Cook it al dente, as it will continue to cook when you mix it with the guanciale and again when you stir through the egg mixture.
Guanciale: this is cured pork jowl – fatty and rich, it renders into golden, crispy bits while releasing that magic fat that becomes the base of the sauce. If you can’t find it, you can use pancetta instead. But please, I beg you, no bacon!
Eggs: these are the heart of your sauce. Room temperature eggs mix more easily and are less likely to scramble when they hit the hot pasta. We’re using whole eggs for the perfect blend of creaminess and ease (who wants a bunch of leftover egg whites anyway?). If you’d like to up the richness factor, though, you can add in two additional egg yolks.
Pecorino Romano: sharp, salty and punchy. Pecorino Romano is a sheep’s milk cheese from Lazio (the same region as Rome) and it’s the traditional choice for carbonara – not parmesan! It melts beautifully into the sauce and brings that distinctive, salty edge. You can sub for parmesan, if you prefer (promise I won't judge), or use a mixture of pecorino and parmesan for the best of both worlds. Don’t forget to serve with a final sprinkling for an added flavour boost.
Cracked black pepper: carbonara needs a generous hit of cracked pepper to cut through the richness and add warmth and complexity, so don't hold back, especially when it comes time to serve. 


 In the mood for spaghetti? Here are all the dinner recipe ideas you need for meals that start with a packet of spaghetti. 
Recipe notes, introduction and images by Senior Food Editor, Elisa Pietrantonio


Traditional Italian spaghetti alla carbonara recipe

dried spaghetti pasta

18.20 gm extra virgin olive oil

guanciale, rind removed, finely chopped

eggs,

(1 cup) finely grated pecorino Romano

tsp black pepper

pecorino Romano, extra, to serve

black pepper, extra, to serve

Step 1

Cook pasta in a large saucepan of salted boiling water for 8 minutes or until al dente. Drain, reserving 125ml (1/2 cup) pasta water.

Step 2

Meanwhile, heat oil in a large, deep frying pan over medium heat. Add guanciale and cook, stirring, for 6 minutes or until golden. Remove pan from the heat.

Step 3

Whisk eggs, pecorino and pepper in a bowl (don't add salt as cooking water and guanciale are salty). Add reserved hot pasta water and whisk until well combined.

Step 4

Return frying pan to medium heat. Working quickly, add hot pasta and toss for 2 minutes or until well coated with oil and guanciale. Remove pan from heat, add egg mixture, then stir quickly and continuously, for 1 minute or until egg mixture is creamy and warmed through (the heat from the pasta and pan will cook and slightly thicken the egg mixture without scrambling it).

Step 5

Divide carbonara among serving plates and sprinkle with extra pecorino and pepper. Serve immediately.

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6373108037112&=domain=taste

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