traditional 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.

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)

salt and pepper

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

The traditional creamy carbonara recipe and how to make the perfect carbonara sauce at home, thanks to the tips of chef Luciano Monosilio.

Traditional carbonara

Spaghettoni 10 oz

Guanciale 7 oz

Egg yolks medium 4

PDO cheese

Pecorino Romano PDO cheese

black pepper 0.75 oz

This Spaghetti Carbonara recipe is so simple to make! It is made with eggs, Parmesan, and crispy Guanciale. It’s a delicious Italian classic pasta that you will make in less than 30 minutes. Perfect for a quick meal that feels special!

Traditional Spaghetti Carbonara Recipe

oz guanciale, diced

eggs (or 1 whole egg and 4 egg yolks)

Pecorino Romano cheese

Parmesan cheese (or Pecorino Romano)

olive oil

Cook the Spaghetti

 Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.

Prepare the Guanciale: 

While the pasta cooks, heat olive oil in a large skillet over medium heat. Add diced guanciale and cook until crispy, about 5-7 minutes. Remove from heat and set aside. You can also add the guanciale on a cold pan, and slowly render it (this way You won’t need to add any olive oil, and the taste of the meat will be more intense).

Mix the Eggs and Cheese

 In a bowl, whisk together the eggs, Pecorino Romano, Parmesan, and a generous amount of freshly ground black pepper.

Combine Pasta and Sauce

 Add the hot, drained spaghetti to the skillet with guanciale. Pour in the egg and cheese mixture, tossing quickly to combine. Add reserved pasta water a little at a time until the sauce reaches your desired consistency.

Serve

Divide the carbonara among plates and serve immediately. Top with extra cheese and pepper if desired.

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Top 4 traditional carbonara recipes from across the web

The most viewed traditional carbonara recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Authentic Carbonara Recipe

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The most viewed traditional carbonara recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine