Authentic Italian Carbonara
Authentic Italian Carbonara
How to Make True Roman-Style Spaghetti alla Carbonara
Experience the authentic flavors of Rome with this traditional Carbonara recipe, made creamy without any cream! This dish relies on the richness of egg yolks, the salty bite of Pecorino cheese, and the savory depth of guanciale for its incredible flavor. Best enjoyed immediately after preparation, this recipe will elevate any meal into a special occasion. Perfect for both beginners and experienced cooks seeking the true taste of Italy.
Main Ingredients- Spaghetti or Spaghettoni 320g (Thicker pasta like Spaghettoni holds the sauce beautifully)
- Guanciale (cured pork jowl) or Pancetta (cured pork belly) 150g (Thick-cut bacon can be used as a substitute if unavailable)
- 6 fresh egg yolks (Using only yolks creates a silky smooth sauce)
- Pecorino Romano or Parmigiano Reggiano cheese 50g (finely grated)
Seasoning- Freshly ground black pepper (to taste)
- Salt (for pasta water)
- Freshly ground black pepper (to taste)
- Salt (for pasta water)
Cooking Instructions
Step 1
First, bring a large pot of water to a rolling boil. Season generously with salt – think about one tablespoon of salt per liter of water, or until it tastes like the sea. Add the spaghetti and cook according to package directions, but aim for 2 minutes less than the recommended time for a perfect ‘al dente’ texture. The pasta should still have a slight bite.
Step 2
While the pasta cooks, prepare your guanciale or pancetta. Dice it into small, even pieces. (If using thick-cut bacon, ensure a good mix of fat and meat.) Place the diced meat in a cold, wide pan or skillet and set over medium heat. Slowly render the fat until the guanciale is golden brown and crisp. This process extracts the flavorful fat, which is crucial for the Carbonara sauce.
Step 3
In a medium bowl, whisk together the 6 egg yolks, half of the grated Pecorino Romano or Parmigiano Reggiano cheese, and a generous amount of freshly ground black pepper. Mix until you have a thick, paste-like consistency. This will form the base of your creamy sauce.
Step 4
If the egg yolk mixture seems too thick, add about two tablespoons of the starchy pasta water you’re cooking the spaghetti in. Whisk it in well. The pasta water will help loosen the sauce and make it emulsify beautifully with the pasta.
Step 5
Once the guanciale is beautifully crisp and has rendered its fat, turn off the heat under the pan. Ensure the pasta is al dente, then drain it, reserving some pasta water, and immediately add the drained pasta directly to the pan with the rendered guanciale and fat.
Step 6
Toss the hot spaghetti vigorously in the pan using tongs or a fork. Coat every strand with the rendered guanciale fat. The residual heat from the pasta and the pan will help prepare it for the sauce.
Step 7
Allow the pasta to cool slightly in the pan for about 30 seconds to a minute, until it’s warm to the touch but not piping hot. This is critical to prevent the eggs from scrambling. Pour the egg yolk and cheese mixture over the pasta and toss rapidly and continuously. The residual heat will cook the eggs gently, creating a creamy, glossy sauce that coats the pasta perfectly. If the sauce seems too stiff, add a little more pasta water, a tablespoon at a time, until you reach your desired consistency.
Step 8
Serve the Carbonara immediately in warm bowls. Garnish with extra grated cheese and a final grind of black pepper, if desired. Enjoy this classic, incredibly satisfying Roman dish!
