Traditional Italian Spaghetti Carbonara

Name: Traditional Italian Spaghetti Carbonara
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 people
Ingredients: 350 g Spaghetti; 200 g Guanciale; 4 eggs; 100 g Pecorino Romano cheese; ground black pepper

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5.0

123 reviews

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Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings
4 people
Calories
841 kcal
Course
Main Course
Cuisine
Italian

Traditional Italian Spaghetti Carbonara

Iris Warren

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Spaghetti Carbonara is one of the most famous pasta dishes from Roman cuisine.This traditional Italian Carbonara recipe is made with just five simple ingredients: spaghetti, crispy guanciale, black pepper, Pecorino Romano, and eggs.

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Ingredients

Servings

350 g Spaghetti - 12 oz
200 g Guanciale - 7 oz
4 eggs
100 g Pecorino Romano cheese - ~1 cup
ground black pepper - to taste

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Instructions

Make the Carbonara Sauce

First, bring a pot of water to a boil while you get the carbonara sauce ready.
Cut the guanciale into small pieces—cubes, slices, whatever you prefer. Cook it in a skillet over medium heat for 2-3 minutes, stirring occasionally so it cooks evenly. Once the guanciale is ready, turn off the heat, and set it aside.
Now, let's make the pecorino cream. In a bowl, whisk together the eggs and Pecorino Romano cheese. Add some freshly ground black pepper. Then, mix quickly until you have a thick and creamy sauce. Set it aside for now.

Cook Spaghetti

Add salt to the water and cook the spaghetti al dente, following the cooking time on the pasta package.
Using a spoon for spaghetti, drain the pasta when ready. Then place them in the skillet, OVER HIGH HEAT, to season well with the guanciale.

Season the Pasta and Serve

When the spaghetti and guanciale are sizzling in the pan, TURN OFF THE HEAT! Right away, pour the egg and pecorino mixture over the hot pasta and stir quickly. Since the pan is no longer on the heat, the eggs will cook gently, creating a smooth and creamy texture without lumps. Keep an eye on the consistency—it should be velvety, not too runny
With the help of a ladle and a fork, create a pasta nest and place it on a plate. Add the guanciale (what's left in the pan), freshly ground black pepper and grated pecorino romano to taste. Serve and enjoy!

Notes

Tip 1: The longer you cook the guanciale, the crispier it gets as the fat melts. You can decide how crispy or soft you want it—some like it golden and crunchy, others prefer it tender. No need for oil—guanciale is already rich and flavorful!
Tip 1: The longer you cook the guanciale, the crispier it gets as the fat melts. You can decide how crispy or soft you want it—some like it golden and crunchy, others prefer it tender. No need for oil—guanciale is already rich and flavorful!
Tip 2: If you like, add a splash of pasta water to create a silky, flavorful egg-pecorino sauce that will coat the spaghetti beautifully.
Tip 2: If you like, add a splash of pasta water to create a silky, flavorful egg-pecorino sauce that will coat the spaghetti beautifully.
Tip 3: Use 1 liter (4 cups) of water per 100 g (3.5 oz) of pasta, and don’t forget to add 10 g (~½ tablespoon) of coarse salt per liter (4 cups) of water.
Tip 3: Use 1 liter (4 cups) of water per 100 g (3.5 oz) of pasta, and don’t forget to add 10 g (~½ tablespoon) of coarse salt per liter (4 cups) of water.
Tip 4: Be sure to use the whole eggs, not just the yolks.
Tip 4: Be sure to use the whole eggs, not just the yolks.
Tip 5: Pecorino Romano is the only cheese recommended for an authentic carbonara recipe. It’s naturally salty and packed with flavor, so there’s no need to add extra salt.
Tip 5: Pecorino Romano is the only cheese recommended for an authentic carbonara recipe. It’s naturally salty and packed with flavor, so there’s no need to add extra salt.
Tip 6: If your pot is big enough, the spaghetti should fit without breaking. It’s best to keep them whole so they can be easily twirled around your fork—no spoon needed! To cook spaghetti without breaking them, hold the bunch upright and gently lower them into the boiling water. #eatlikeanitalian
Tip 6: If your pot is big enough, the spaghetti should fit without breaking. It’s best to keep them whole so they can be easily twirled around your fork—no spoon needed! To cook spaghetti without breaking them, hold the bunch upright and gently lower them into the boiling water. #eatlikeanitalian
Tip 7: If your carbonara looks too watery, simply mix in a bit more grated pecorino cheese.
Tip 7: If your carbonara looks too watery, simply mix in a bit more grated pecorino cheese.
Tip 8: If it seems too thick or sticky, add a tablespoon or two of pasta water to loosen it up. And if you have drained your spaghetti with a spoon instead of a colander, that reserved pasta water will be useful for this tip!
Tip 8: If it seems too thick or sticky, add a tablespoon or two of pasta water to loosen it up. And if you have drained your spaghetti with a spoon instead of a colander, that reserved pasta water will be useful for this tip!

Nutrition Information

Show Details

Serving 100g Calories 841kcal (42%) Carbohydrates 67g (22%) Protein 30g (60%) Fat 50g (77%) Saturated Fat 20g (100%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.02g Cholesterol 243mg (81%) Sodium 796mg (33%) Potassium 277mg (8%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 341IU (7%) Calcium 309mg (31%) Iron 2mg (11%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 841 kcal

% Daily Value*

Serving	100g
Calories	841kcal	42%
Carbohydrates	67g	22%
Protein	30g	60%
Fat	50g	77%
Saturated Fat	20g	100%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Trans Fat	0.02g	1%
Cholesterol	243mg	81%
Sodium	796mg	33%
Potassium	277mg	6%
Fiber	3g	12%
Sugar	3g	6%
Vitamin A	341IU	7%
Calcium	309mg	31%
Iron	2mg	11%