Authentic Roman spaghetti carbonara made with guanciale, egg yolks, Pecorino Romano and black pepper. No cream, ready in 25 minutes.
About this Italian recipe
Carbonara is one of the four classic pastas of Rome. The creamy sauce comes from emulsifying eggs and cheese with hot, starchy pasta water, not from cream. Guanciale, cured pork cheek, gives the dish its depth; pancetta is the closest substitute.
Ingredients you will need
The main ingredients are spaghetti, guanciale, large egg yolks, large egg, pecorino romano, parmigiano reggiano. Exact quantities are in the recipe card below.
How long it takes
Allow 25 min in total: 10 min of preparation, 15 min of cooking. The recipe serves 4.
Spaghetti Carbonara
Authentic Roman spaghetti carbonara made with guanciale, egg yolks, Pecorino Romano and black pepper. No cream, ready in 25 minutes.
Ingredients
Method
- Bring a large pot of water to the boil and salt it lightly (the cheese and guanciale are salty).
- Put the guanciale in a cold, wide frying pan, set over medium heat and cook for 6–8 minutes until the fat renders and the edges are crisp. Turn off the heat.
- In a bowl, whisk the egg yolks, whole egg, both cheeses and the black pepper to a thick paste.
- Cook the spaghetti until one minute short of al dente. Reserve a mug of pasta water, then drain.
- Tip the spaghetti into the pan with the guanciale, off the heat, and toss to coat in the fat.
- Add the egg mixture and a splash of pasta water and toss quickly for 1–2 minutes, adding more water a little at a time, until the sauce is creamy and glossy.
- Serve immediately with extra Pecorino and pepper.
Notes
Keep the pan off the heat when you add the eggs. The heat of the pasta is enough to thicken the sauce without scrambling it.