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Authentic carbonara

authentic-carbonara

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.

Prep Time 10 mins
Cook Time 15 mins
Rest Time 5 mins
Total Time 30 mins
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 540
Best Season: Suitable throughout the year
Ingredients
  • 400 g spaghetti
  • 150 g guanciale
  • 4 egg yolks
  • 1 whole egg
  • 100 g Pecorino Romano
  • 1 tsp freshly ground black pepper
  • Salt for pasta water
Instructions
  1. 1
    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

  2. 2
    Make the egg mixture

    Add grated Pecorino Romano and black pepper to the eggs
    Mix until a thick, smooth mixture forms

  3. 3
    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

  4. 4
    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

  5. 5
    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

  6. 6
    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

  7. 7
    Serve

    Divide the carbonara between plates
    Finish with extra Pecorino Romano and freshly ground black pepper
    Serve immediately while hot

Read it online: https://www.simplehomefood.com/recipe/authentic-carbonara/