Traditional Spaghetti Carbonara Recipe

An Authentic Taste of Rome: Spaghetti Carbonara

Made with just five high-quality ingredients—spaghetti, guanciale, eggs, Pecorino Romano, and black pepper—it’s a recipe that brings the heart of Roman cuisine to your table.

Ingredients and Preparation

To achieve the perfect Spaghetti Carbonara, follow this authentic Italian recipe. It is essential to use top-quality ingredients to truly capture the dish’s rich flavors.

Ingredients

• Spaghetti: 12 oz (350 g)
• Guanciale: 7 oz (200 g), cut into small pieces
• Eggs: 4 whole medium
• Pecorino Romano cheese: 1 cup + 1 tablespoon (100 g), grated
• Ground black pepper: to taste

Preparation Steps

Step 1: Boil Water for Pasta

Use 4 cups (1 liter) of water per 3.5 oz (100 g) of pasta. Add ½ tablespoon (10 g) of coarse salt per 4 cups (1 liter) of water. Bring the water to a boil.

Step 2: Cook Guanciale

Cut the guanciale into small pieces. Cook in a skillet over medium heat for 2-3 minutes, stirring occasionally until the fat melts and the meat becomes crispy. Turn off the heat, cover with a lid, and set aside.

Step 3: Prepare Pecorino Cream

In a bowl, mix the eggs and grated Pecorino Romano cheese. Add freshly ground black pepper. Whisk quickly until creamy and thick. Set aside.

Step 4: Cook Spaghetti

Add salt to the boiling water. Cook the spaghetti al dente according to package instructions. Stir occasionally to prevent sticking.

Step 5: Drain and Season Spaghetti

Drain the spaghetti using a spoon. Place the spaghetti in the skillet with guanciale over high heat to season.

Step 6: Combine Spaghetti with Egg Mixture

When the spaghetti and guanciale sizzle in

• Use 4 cups (1 liter) of water per 3.5 oz (100 g) of pasta.
• Add ½ tablespoon (10 g) of coarse salt per 4 cups (1 liter) of water.
• Bring the water to a boil.

the pan, TURN OFF THE HEAT, otherwise the eggs will overcook and you’ll end up with scrambled eggs and pasta!

Turn off the heat to prevent overcooking the eggs. Quickly add the egg and pecorino cream to the hot pasta. Stir to combine until creamy but not runny. Adjust the consistency with grated pecorino cheese or pasta cooking water if needed.

Step 7: Serve

Create a pasta nest on a plate using a ladle and fork. Top with remaining guanciale, freshly ground black pepper, and grated pecorino romano. Serve immediately.

Tips for the Perfect Carbonara

The secret to perfect Carbonara lies in balancing the heat to avoid scrambling the eggs while ensuring they are not raw. The pasta’s heat should be enough to cook the eggs into a creamy sauce. If the sauce is too runny, add more Pecorino Romano.

If too thick, mix in a bit of pasta cooking water. Enjoy your Spaghetti Carbonara just like the Romans do!