Authentic carbonara is a classic Italian pasta dish made with spaghetti, eggs, Pecorino Romano, crispy guanciale, and freshly ground black pepper. This traditional recipe creates a rich and creamy sauce without using cream, relying on the eggs and cheese to coat the pasta perfectly. It’s a simple yet satisfying meal that can be prepared with just a few ingredients.
💡 Tips for Best Results
- Use guanciale for the most traditional flavor
- Grate the Pecorino Romano finely so it melts smoothly
- Save some pasta water to create a silky sauce
- Remove the pan from the heat before adding the egg mixture
- Serve immediately while the pasta is hot and creamy
This authentic carbonara recipe is rich, savory, and incredibly easy to prepare at home. The combination of salty guanciale, sharp Pecorino Romano, eggs, and black pepper creates the classic Italian flavor without adding cream.
Authentic carbonara
Ingredients
Instructions
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Prepare the ingredients
Cut the guanciale into small strips
Finely grate the Pecorino Romano
Separate the egg yolks and combine them with the whole egg in a bowl
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Make the egg mixture
Add grated Pecorino Romano and black pepper to the eggs
Mix until a thick, smooth mixture forms
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Cook the pasta
Bring a large pot of salted water to a boil
Cook the spaghetti until al dente according to the package instructions
Reserve about 150 ml of pasta water before draining
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Cook the guanciale
Place the guanciale in a large pan over medium heat
Cook until golden and crispy
Remove from the heat and keep the rendered fat in the pan
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Combine the pasta and guanciale
Add the hot spaghetti to the pan with the guanciale
Toss well to coat the pasta with the rendered fat
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Make the carbonara sauce
Add the egg and cheese mixture to the pasta while the pan is off the heat
Toss continuously until the sauce becomes smooth and creamy
Add a little reserved pasta water if needed
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Serve
Divide the carbonara between plates
Finish with extra Pecorino Romano and freshly ground black pepper
Serve immediately while hot
