Authentic Carbonara

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Authentic Carbonara

Yield: 6

Author: Jennifer Cartier

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Looking for a classic, creamy pasta dish that’s full of flavour but doesn’t require a ton of ingredients? Spaghetti alla Carbonara is the answer! This traditional Roman pasta dish is made with egg, pecorino cheese, guanciale (or pancetta if you can’t find guanciale), and a bit of black pepper. It’s rich, savoury, and super simple to make, but it’s all about technique to get that perfect creamy texture without using any cream!Let’s dive in and make the most authentic Spaghetti alla Carbonara you’ve ever tasted!

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Ingredients

For the Bolognese Sauce

• 12 oz spaghetti (or another long pasta like fettuccine or rigatoni)
• 4 oz guanciale (or pancetta), diced
• 2 large eggs (room temperature)
• 1/2 cup pecorino romano cheese, finely grated (plus extra for serving)
• 1/2 cup parmesan cheese, finely grated
• Freshly cracked black pepper (to taste)
• Salt (for pasta water)
• 1 tablespoon olive oil (optional, for sautéing the guanciale)

Instructions

Cook the Pasta

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente (usually 8-9 minutes).
2. Reserve about 1 cup of the pasta cooking water, then drain the pasta and set it aside.

Prepare the Guanciale

1. While the pasta is cooking, heat a large pan over medium heat. If your guanciale is very lean, you can add a bit of olive oil to the pan.
2. Add the diced guanciale to the pan and cook for 3-5 minutes, stirring occasionally, until it becomes crispy and golden. The guanciale will release its fat, which will be the base of your sauce. Once crispy, remove the pan from the heat and set it aside.

Make the Egg and Cheese Mixture

1. In a bowl, whisk together the eggs, pecorino romano, parmesan cheese, and a generous amount of freshly cracked black pepper. The mixture should be smooth and creamy. Don’t add any salt yet—the pecorino is already salty enough!

Combine Pasta and Guanciale

1. Once the pasta is done, quickly add it to the pan with the cooked guanciale (it should still be warm but off the heat). Toss it around to coat the pasta in the rendered guanciale fat.
2. Now, working quickly, pour the egg and cheese mixture over the hot pasta. Toss everything together vigorously, using the pasta water you reserved to help create a smooth, creamy sauce. Add the pasta water little by little, just enough to create a silky sauce that coats the pasta perfectly. This is the key to a creamy texture without using any cream!

Serve

1. Divide the carbonara between plates and top with a little extra grated pecorino romano and more black pepper.
2. Serve immediately and enjoy!

Notes

Tips:

• Guanciale is the traditional choice for carbonara, but if you can’t find it, pancetta can be used as a substitute.
• The key to creamy carbonara is using the heat of the pasta to cook the eggs. Never add the egg mixture to the pan while it’s on the heat, or you’ll scramble the eggs!
• Pasta water is essential! It helps create the smooth, silky sauce that makes carbonara so delicious.

This Authentic Spaghetti alla Carbonara is the ultimate in simple Italian comfort food. Rich, creamy, and perfectly balanced with the salty guanciale and sharp pecorino cheese, it’s sure to impress anyone lucky enough to try it. Buon appetito! 

Nutrition Facts

Calories

455

Fat

23 g

Sat. Fat

9 g

Carbs

43 g

Fiber

2 g

Net carbs

41 g

Sugar

2 g

Protein

17 g

Sodium

455 mg

Cholesterol

97 mg

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