Authentic Spaghetti alla Carbonara

Traditional Roman Spaghetti alla Carbonara with Guanciale, Pecorino Romano and a Silky Egg-Based Sauce

Authentic Spaghetti alla Carbonara with guanciale and pecorino

Description

Authentic Spaghetti alla Carbonara is a traditional Roman pasta dish made with guanciale, Pecorino Romano, egg yolks and freshly cracked black pepper.
The creaminess of the sauce comes entirely from emulsifying the eggs, cheese and starchy pasta water — never from using cream. When prepared correctly,
the sauce becomes rich, glossy and perfectly coats each strand of spaghetti. This dish uses simple ingredients but delivers deep flavor
and a silky texture that represents the true Roman technique.

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Ingredients

For the pasta

  • 400 g spaghetti
  • Salt, for the pasta water

For the carbonara sauce

  • 150 g guanciale, cut into strips
  • 3 large egg yolks
  • 1 whole egg
  • 80 g Pecorino Romano, finely grated
  • Freshly cracked black pepper
  • 2–4 tablespoons starchy pasta water as needed

Instructions

  1. Cook the pasta. Boil spaghetti in salted water until al dente. Reserve some pasta water.
  2. Render the guanciale. Place guanciale in a cold pan and cook over medium heat until crispy and the fat is rendered.
  3. Prepare the egg mixture. Whisk egg yolks, whole egg, Pecorino Romano and black pepper until smooth.
  4. Temper the eggs. Add 1–2 tablespoons of hot pasta water while stirring to prevent curdling.
  5. Combine pasta and guanciale. Add hot pasta to the pan and toss to coat in guanciale fat.
  6. Remove from heat. Allow the pan to cool slightly before adding the egg mixture.
  7. Add the egg mixture. Toss vigorously until creamy and glossy.
  8. Adjust the sauce. Add pasta water gradually until the texture becomes silky.
  9. Serve. Finish with Pecorino and black pepper.

Tips & Variations

  • Use guanciale for authentic Roman flavor; pancetta or bacon are less traditional substitutes.
  • Always remove the pan from heat before adding the egg mixture to avoid scrambling.
  • Temper the eggs for a smoother, creamier sauce.
  • Never add cream — real Carbonara is naturally creamy.

Serving Suggestions

Serve immediately while the sauce is silky. Pair with a fresh salad, roasted vegetables or crusty bread.
Carbonara thickens as it cools, so it is best enjoyed right away.

Storage & Reheating

  • Best enjoyed fresh.
  • Refrigerate up to 24 hours in an airtight container.
  • Reheat gently with a splash of water while stirring constantly.

Nutrition (Approx.)

  • Calories: 550–650 per serving
  • Protein: 25–30 g
  • Fat: 28–35 g
  • Carbs: 55–65 g

Frequently Asked Questions

Can I use bacon instead of guanciale?

Yes, but guanciale provides the most authentic flavor. Thick-cut unsmoked bacon is the closest substitute.

Why is there no cream in authentic Carbonara?

Real Roman Carbonara contains no cream. Its creaminess comes from eggs, cheese and pasta water.

How do I prevent the eggs from scrambling?

Remove the pan from heat and temper the eggs with hot pasta water before adding.

Can I use Parmesan instead of Pecorino Romano?

Yes, but the flavor will be milder. Pecorino provides the sharp, salty profile of traditional Carbonara.

Why did my Carbonara turn dry or clumpy?

It happens from too much heat or too little pasta water. Add water gradually off heat.

Can I reheat leftover Carbonara?

Yes, but gently. Warm with a splash of water while stirring constantly.

Can I make this dish without pork?

Use turkey bacon, beef pancetta or mushrooms, but flavor differs from the original.

Why is my Carbonara too watery?

Too much pasta water was added. Add slowly next time.

Can I use whole eggs instead of mostly yolks?

Yes, but the sauce becomes thinner. Yolks create a richer, creamier texture.

What pasta shapes work besides spaghetti?

Rigatoni, bucatini and mezze maniche hold the sauce well.

Source: TopTipTen – Food & Cooking