Real Spaghetti Carbonara Recipe (Roman Recipe)

If you’re looking for an easy, authentic Italian dish that delivers rich, indulgent flavors with just a handful of ingredients, this spaghetti carbonara recipe is the perfect choice. During my travels to Italy, I had the pleasure of experiencing true carbonara at a trattoria, where the simplicity of the dish blew me away.

The creamy sauce made from eggs, Pecorino Romano, and guanciale, with no added cream, perfectly captured the essence of traditional Italian cooking. This recipe brings that unforgettable experience to your kitchen, using just a few high-quality ingredients and taking only 20 minutes to prepare.

Ingredients

• Spaghetti: Traditional carbonara calls for spaghetti, but other pasta types like bucatini, spaghettoni, linguine, rigatoni, or fettuccine work well, too.
• Eggs: Use the freshest, highest-quality eggs possible for the best flavor and texture in your carbonara. The creaminess of the sauce relies on the richness of the eggs, so seek out fresh, farm-raised or free-range eggs if possible. For safety, especially if raw eggs are a concern, pasteurized eggs are a good alternative
• Guanciale: For an authentic Roman carbonara, guanciale is essential. This cured pork jowl provides a rich, savory flavor that is different to other meats. You can often find guanciale at specialty Italian markets, gourmet grocery stores, or online through artisanal food suppliers. Some farmers’ markets may also carry it, especially if they have vendors specializing in Italian or cured meats. If guanciale is unavailable, pancetta or bacon lardens can be used as an alternative.
• Pecorino Romano: This sharp, salty cheese is essential for true Roman carbonara. If you can’t find Pecorino, Parmigiano Reggiano is a suitable substitute or a blend of both can be used. Freshly grating the cheese is key—pre-grated versions often contain additives that can affect the texture of the sauce.
• Freshly Cracked Black Pepper: A generous amount of freshly cracked black pepper adds flavor and complements the guanciale. Don’t skip this step—it’s key to authentic carbonara!

Expert Tips

Crisp the Guanciale: Be sure to cook the guanciale until it’s crispy. This adds a delightful texture to the dish and enhances the rich, savory flavor, perfectly contrasting the creamy sauce.

Avoid Scrambling the Eggs: To prevent the eggs from scrambling, always remove the pan from the heat before adding the egg mixture. The residual heat from the pasta will gently cook the eggs, creating that creamy sauce without turning them into scrambled eggs.

Use Freshly Grated Cheese: Pre-grated cheese often contains anti-caking agents that can impact the sauce’s smoothness. For the best flavor and texture, always grate your Pecorino Romano (or Parmigiano Reggiano) fresh before adding it to the dish.

Reserve Enough Pasta Water: The starchy pasta water is crucial for achieving that silky sauce. Be sure to reserve at least 1 cup before draining the pasta. You can gradually add it to the sauce if it needs thinning or more creaminess.

Serve Immediately: Carbonara is at its best right after it’s made. The sauce continues to thicken because of the starch from the pasta as it sits, so make sure to serve it straight off the stove for the creamiest, most luxurious texture.

Storage and Leftovers

Spaghetti carbonara is best enjoyed immediately, as the creamy texture can be difficult to maintain when reheated. If you must store leftovers, they can be kept in an airtight container in the fridge for up to 1 day.

Reheating carbonara is tricky due to the egg-based sauce. To prevent the eggs from scrambling, use a double boiler method: place the carbonara in a glass or heatproof bowl over a pot of simmering (not boiling) water, and stir continuously.

This gentle heat will slowly warm the pasta while maintaining the creamy consistency. Be careful not to overheat it, as the eggs can scramble if the sauce becomes too hot. Avoid using a microwave, as it heats unevenly and will likely ruin the texture.

If you don’t mind the eggs scrambling, you can reheat the carbonara in the microwave. Cover the dish and heat it for 2 minutes, then stir. Continue reheating in 30-60 second intervals, stirring in between, until the dish is hot throughout. Just be aware that this method will alter the creamy texture.

FAQs

Real Spaghetti Carbonara Recipe (Roman Recipe)

Jack Slobodian

This authentic Spaghetti Carbonara is a recipe I picked up during my trip to Italy, capturing the true essence of this classic Roman dish. With simple ingredients like guanciale, eggs, Pecorino Romano, and freshly cracked black pepper, it delivers a creamy and flavorful pasta that's both comforting and indulgent.

5 from 4 votes

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Main Course

Cuisine Italian

Servings 4

Calories 963 kcal

Equipment

• 1 Large Pot
• 1 Deep Sauté Pan
• 1 Mixing Bowl
• 1 Microplane or fine grater
• 1 Wooden Spoon

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 16 oz Spaghetti
• 7 oz Guanciale or pancetta, cubed
• 4 Eggs
• 2 Egg Yolks
• 3 ½ oz Pecorino Romano finely grated (about 1 cup)
• Sea Salt
• Freshly Cracked Black Pepper to taste

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Instructions

 

Cook the Spaghetti:

• Bring a large pot of water to a boil over high heat. Once boiling, add a generous amount of sea salt.
• Add the spaghetti to the boiling water and cook until al dente, according to the package instructions (usually 8-10 minutes).
• Before draining, reserve 1 cup of the pasta cooking water.
• Drain the spaghetti well.

Prepare the Guanciale:

• While the pasta cooks, heat a sauté pan over medium heat.
• Add the guanciale or pancetta to the pan.
• Sauté for 4-6 minutes, stirring occasionally, until the meat is crispy and the fat has rendered out.

Deglaze the Pan:

• Add ¼ cup of the reserved pasta water to the sauté pan with the guanciale.
• Stir and scrape the bottom of the pan with a wooden spoon to deglaze, lifting any browned bits.

Combine Pasta and Guanciale:

• Add the drained spaghetti to the pan with the guanciale and deglazed liquid.
• Toss the pasta over medium heat, stirring constantly until most of the pasta water has evaporated.

Prepare the Egg and Cheese Mixture:

• In a mixing bowl, combine the eggs, egg yolks, and finely grated Pecorino Romano cheese.
• Add a generous amount of freshly cracked black pepper.
• Whisk together until smooth and well combined.

Create the Creamy Sauce:

• Remove the pan from the heat to prevent the eggs from scrambling.
• Pour the egg and cheese mixture over the hot spaghetti and guanciale.
• Quickly and continuously toss the pasta using tongs or a wooden spoon to evenly coat the spaghetti. The residual heat from the pasta will gently cook the eggs, creating a creamy sauce.
• If the sauce seems too thick, gradually add small amounts of the reserved pasta water to achieve a silky consistency.

Season and Serve:

• Taste and adjust the seasoning with additional freshly cracked black pepper if desired.
• Divide the spaghetti carbonara among warm serving plates or bowls, and serve.

Notes

• Cheese Alternatives: If Pecorino Romano is unavailable, you can substitute it with Parmigiano Reggiano or use a mixture of both cheeses.
• Cheese Tip: Use freshly grated cheese for the best flavor and texture. Pre-grated cheese often contains additives that can affect the sauce’s creaminess.
• Guanciale Substitutes: If guanciale is hard to find, pancetta or high-quality bacon cubes can be used as alternatives.
• Egg Safety: The heat from the pasta cooks the eggs gently. For added safety, you can use pasteurized eggs.
• Avoid Scrambled Eggs: Be sure to remove the pan from heat before adding the egg mixture to prevent the eggs from scrambling.
• Pasta Water: The starchy pasta water is essential for achieving the creamy texture of the sauce.

Nutrition

Calories: 963kcalCarbohydrates: 86gProtein: 35gFat: 52gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 340mgSodium: 797mgPotassium: 345mgFiber: 4gSugar: 3gVitamin A: 470IUCalcium: 324mgIron: 3mg

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