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Real spaghetti carbonara recipe in a bowl.

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
Cook Time 15 minutes
Total Time 20 minutes
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
 
 

  • 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

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 mix in teaspoons 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
Made this recipe?I’d love to hear what you thought in the comments.