Main Courses > Pasta & Noodles > Classic Italian Pasta > Pasta Carbonara

Authentic Pasta Carbonara

A classic Italian pasta dish made with spaghetti, eggs, guanciale, pecorino romano cheese, and black pepper. Simple yet incredibly flavorful.

Prep Time
10 minutes
Cook Time
15 minutes
Servings
4
Ingredients
  • 350 g Spaghetti
  • 150 g Guanciale
  • 3 Large Eggs
  • 1 Egg Yolks
  • 50 g Pecorino Romano Cheese
  • Freshly ground To taste Black Pepper
  • To taste Salt

Prepare the Guanciale

Cut the guanciale into small lardons (cubes or strips). Place the guanciale in a cold pan over medium heat. Cook until crispy and golden brown, rendering its fat. Remove the guanciale from the pan and set aside, reserving the rendered fat in the pan.

Cook the Pasta

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining the pasta.

Prepare the Egg Mixture

In a bowl, whisk together the eggs, egg yolks, and pecorino romano cheese until well combined. Season generously with freshly ground black pepper. Important: Do not add salt at this stage, as the cheese and guanciale are already salty.

Combine and Cook

Drain the pasta and immediately add it to the pan with the reserved guanciale fat. Toss to coat the pasta in the fat. Remove the pan from the heat. Quickly pour the egg mixture over the hot pasta, tossing continuously and vigorously to prevent the eggs from scrambling. The heat from the pasta will cook the eggs and create a creamy sauce. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.

Serve

Serve immediately, garnished with additional pecorino romano cheese and freshly ground black pepper.

Nutrition Facts Estimated per 100g of product

Calories: 350kcal, Protein: 18g, Fat: 25g, Carbohydrates: 20g. Note: These values are estimates and may vary based on specific ingredients and portion sizes.

Other Considerations for Nutrition

This dish is relatively high in fat due to the guanciale and cheese. Consider using leaner pancetta as a substitute for a slightly lighter option. Using whole wheat pasta can increase the fiber content.

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FAQ

  • Can I use pancetta or bacon instead of guanciale?

    While guanciale is traditional, pancetta can be used as a substitute. Bacon will alter the flavor profile more significantly but can also be used in a pinch. Just be aware that the flavor won't be as authentic.
  • How do I prevent the eggs from scrambling?

    The key is to remove the pan from the heat before adding the egg mixture and to toss the pasta vigorously and continuously. Adding a little pasta water can also help to temper the eggs.
  • Can I add cream to carbonara?

    Authentic carbonara does not contain cream. The creaminess comes from the eggs and cheese. Adding cream is a variation that is common outside of Italy, but purists would consider it a deviation from the original recipe.