Authentic Spaghetti Carbonara Recipe

By prasenjit chakraborty• January 17, 2026• 👁 3 views

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Description

Learn the real Roman Spaghetti Carbonara with guanciale, Pecorino Romano, eggs, and black pepper.

Ingredients

• 400 g (14 oz) spaghetti (high-quality durum wheat, like De Cecco or Rummo)
• 200–250 g (7–9 oz) guanciale (cured pork jowl – essential for authenticity; substitute with thick pancetta if unavailable, but avoid bacon/smoked)
• 4 large egg yolks + 1 whole egg (room temperature for best emulsion)
• 100–120 g (3.5–4 oz) Pecorino Romano cheese, finely grated (DOP if possible – never Parmesan here!)
• Freshly ground black pepper (generous amount – toast lightly for extra aroma if desired)
• Salt (only for pasta water – guanciale & Pecorino are already salty)

Method

1. Prepare the guanciale
2. Remove the skin from the guanciale if present. Cut into thick strips or small cubes (about 1 cm / ½ inch). Place in a large cold skillet (no oil needed – guanciale releases plenty of fat). Turn heat to medium-low and cook slowly 8–10 minutes until crispy golden and fat renders. Stir occasionally. Do not burn!
3. Once done, remove from heat. Keep the rendered fat in the pan – this is flavor gold.
4. Make the egg & cheese cream
5. In a large mixing bowl (big enough for tossing pasta later), whisk together:
6. 4 egg yolks + 1 whole egg
7. Grated Pecorino Romano
8. Generous amount of freshly ground black pepper (start with 1–2 tsp, add more to taste)
9. Whisk vigorously until smooth and creamy. Set aside (do not refrigerate).
10. Cook the pasta
11. Bring a large pot of water (about 4–5 liters) to a rolling boil. Add coarse salt (10 g per liter – it should taste like the sea).
12. Add spaghetti and cook until al dente (usually 1 minute less than package time – taste to check).
13. Important: Reserve 2–3 ladles (about 200–300 ml) of starchy pasta cooking water before draining!
14. Combine everything – the critical step
15. Drain spaghetti (or better: use tongs to transfer directly) and add immediately to the skillet with guanciale + fat (still off heat or very low). Toss to coat pasta in the flavorful fat.
16. Let sit 30–60 seconds to cool slightly (this prevents scrambling eggs).
17. Pour the egg-Pecorino mixture over the hot pasta. Toss vigorously and continuously for 1–2 minutes.
18. Add reserved pasta water a little at a time (start with ½ ladle) while tossing – this creates the silky, creamy emulsion. The sauce should be glossy and coat every strand without being runny.
19. If too thick → add more pasta water. If too thin → add extra grated Pecorino.
20. Serve immediately
21. Plate quickly (carbonara waits for no one!).
22. Finish with extra freshly ground black pepper and a sprinkle of Pecorino.
23. Optional: Some Romans crack an extra raw yolk on top per plate for richness.
24. Tips for Perfect Authentic Carbonara
25. Never add cream, garlic, onion, or parsley – that's not traditional Roman style.
26. Work off heat after adding eggs – residual heat + constant tossing = creamy sauce, not scrambled.
27. Use room-temperature eggs to prevent curdling.
28. Guanciale > pancetta > bacon (in that order for authenticity).
29. Freshly cracked pepper is key – it should be bold.
30. Eat right away – reheating ruins the texture.

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