Spaghetti alla Carbonara - the traditional recipe

Spaghetti alla Carbonara

Despite its worldwide fame, Carbonara remains one of Italy’s most debated recipes. Its origins are wrapped in mystery, but its soul beats in the heart of Rome.

According to many, it was born in the post-war period, when American soldiers brought with them eggs and bacon: ingredients that, in the skilled hands of Roman cooks, were transformed into a new, rich, and comforting dish. Others instead trace the recipe back to Carbonai the charcoal burners of the Apennines (from whom the name is said to derive), who prepared nourishing meals using simple, long-lasting ingredients during their days of work in the forests.

What’s certain is that authentic Carbonara admits no cream, garlic, onions, or shortcuts. Only crisp guanciale, eggs, pecorino Romano, and freshly ground black pepper. A perfect balance that celebrates the power of simplicity.

🍽️ Serves: 4 ⏲️ Ready in: 30 minutes

🧺 Ingredients:

• 400 g spaghetti (or rigatoni)

• 150 g guanciale

• 3 whole eggs + 1 egg yolk

• 50 g pecorino Romano PDO, finely grated

• Freshly ground black pepper (generous amount)

• Coarse salt for the pasta water

🥣 Instructions:

1. Prepare the guanciale Cut the guanciale into strips or cubes about 1 cm thick — thick enough to be crispy outside and tender inside.
   

2. Render the fat

   Place the guanciale in a cold pan (no oil needed) and cook over medium-low heat until golden and crisp. The fat should melt into the pan. Turn off the heat and set aside.
   

3. Make the egg and cheese cream

   In a large bowl, whisk together the 3 eggs, 1 extra yolk, pecorino Romano, and plenty of black pepper until smooth and creamy.
   

4. Cook the pasta

   Boil the pasta in well-salted water (but not too salty — guanciale and pecorino already add plenty of flavor). Drain al dente, reserving a cup of cooking water.
   

5. Combine pasta and guanciale

   Add the pasta to the pan with the guanciale (off the heat) and toss to coat in the rendered fat.
   

6. Create the creamy sauce

   Off the heat, pour in the egg and cheese mixture, tossing quickly to form a silky sauce. Add a little pasta water if needed for creaminess.
   

7. Serve immediately

   Plate the Carbonara and finish with an extra sprinkle of pecorino and a generous grind of black pepper.

💡 Tips for Success:

• Never cook the eggs directly on the heat — let the residual warmth of the pasta create the creamy texture, avoiding scrambled eggs.

• Use pasta water wisely — add just enough starchy water to bind the sauce into a smooth, luscious coating.