Spaghetti Carbonara

Name: Spaghetti Carbonara
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: Spaghetti 11.3 oz; Jowls 5.3 oz; Egg yolks (of medium eggs) 6; Pecorino Romano PDO cheese 1.75 oz; Black pepper to taste

it es br de fr

680

Calories per serving

Energy Kcal 680
Carbohydrates g 66.9
of which sugars g 2.9
Protein g 19.3
Fats g 37.2
of which saturated fat g 13.57
Fiber g 2.2
Cholesterol mg 383
Sodium mg 586

Difficulty: Easy
Prep time: 15 min
Cook time: 10 min
Serving: 4 persone
Cost: Low

PRESENTATION

Spaghetti Carbonara is one of the most iconic dishes of Roman cuisine, loved worldwide for its creamy texture and rich, savory flavors. While its exact origins remain debated, one of the most popular theories traces it back to 1944, when American soldiers in Italy introduced bacon and eggs to local chefs, who then adapted the ingredients using guanciale, Pecorino Romano, and fresh pasta. The result was a dish that has since become a staple of Italian gastronomy, evolving into countless variations yet still maintaining its simple yet indulgent essence. The key to an authentic Carbonara lies in its few but high-quality ingredients: crispy guanciale, golden egg yolks, aged Pecorino Romano, and freshly ground black pepper, all perfectly combined with al dente spaghetti to create a silky, flavorful sauce without the need for cream. This dish is part of a culinary tradition that includes other Roman classics like Amatriciana and Cacio e Pepe, all characterized by their reliance on bold flavors and minimal ingredients. Whether enjoyed in a traditional trattoria in Rome or recreated at home, Carbonara remains one of the most beloved and imitated pasta recipes. Mastering this dish requires precision and technique, from cooking the guanciale just right to emulsifying the eggs and cheese into a perfectly smooth and creamy sauce. Follow our authentic recipe to experience the true taste of Italy, bringing a piece of Roman culinary heritage to your table.

Let us know if you like our version, and if you're curious to try other variations, also try:

Discover more delicious Carbonara recipes and elevate your cooking game!

Discover more delicious Spaghetti recipes and elevate your cooking game!

INGREDIENTS: Spaghetti 11.3 oz (320 g); Jowls 5.3 oz (150 g); Egg yolks 6 - (of medium eggs); Pecorino Romano PDO cheese 1.75 oz (50 g); Black pepper to taste

Preparation

How to prepare Spaghetti Carbonara

To prepare spaghetti carbonara, start by putting a pot of salted water on the stove to cook the pasta. In the meantime, remove the rind from the guanciale and cut it first into slices 1 and then into strips about 3/8-inch thick 2 3. The leftover rind can be reused to flavor other dishes.

Place the pieces of guanciale in a non-stick pan 4 and brown them for about 10 minutes over medium-high heat, being careful not to burn it, or it will release a strong aroma. Meanwhile, plunge the spaghetti into the boiling water 5 and cook them al dente. In the meantime, pour the yolks into a bowl 6.

Add the Pecorino 7 and season with black pepper 8. Blend everything with a hand whisk 9 until you obtain a smooth cream.

Meanwhile, the guanciale will be cooked 10; turn off the heat and using a slotted spoon, remove it from the pan, leaving the cooking base in the pan itself 11. Transfer the guanciale to a small bowl and set it aside. Pour a ladleful of pasta water into the pan 12, along with the guanciale fat.

Drain the pasta al dente directly into the pan with the cooking base 13. Toss it briefly to flavor it 14. Remove from the heat and pour the egg and Pecorino mixture into the pan. Mix quickly to combine 15.

To make it creamy, if needed, you can add a little pasta cooking water. Add the guanciale 16, mix one last time 17, and serve the spaghetti carbonara immediately, adding more Pecorino on top and a pinch of black pepper 18.

Storage

We recommend consuming spaghetti carbonara immediately.

Advice

The guanciale should not be overcooked, or it may release a bitter taste. Also, it's best to add the guanciale only at the end to maintain its crunchiness.

To avoid the scrambled egg effect, it's important to add the yolk mixture only with the heat off. Stirring is an important step; you need to mix until the cream thickens. You can adjust the consistency by adding pasta cooking water.

You can use half Pecorino and half Parmesan for a milder version.

For the translation of some texts, artificial intelligence tools may have been used.

Spaghetti Carbonara

PRESENTATION

How to prepare Spaghetti Carbonara

Storage

Advice

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