Carbonara is one of Rome’s most beloved pasta dishes, known for its rich, creamy texture – without a drop of cream! This recipe dates back to the mid-20th century, with theories linking it to Italian charcoal workers (“carbonai”) or American soldiers in Italy after WWII, who brought a taste for eggs and bacon.
The real Pasta alla Carbonara is made with just four key ingredients: guanciale (cured pork cheek), Pecorino Romano cheese, egg yolks, and black pepper – no garlic, no onion, and definitely no cream! The secret lies in emulsifying the eggs and cheese with the hot pasta water, creating a silky sauce that clings perfectly to the spaghetti.
Follow this authentic Roman recipe to enjoy Carbonara as it was meant to be – simple, indulgent, and absolutely delicious. Buon appetito!
Prep Time: 10 mins
Cook Time: 10 mins
Serves: 2
Ingredients:
- 200g spaghetti (preferably bronze-die extruded for better sauce absorption)
- 100g guanciale (cured pork cheek), diced into small strips
- 50g Pecorino Romano DOP, finely grated
- 2 fresh egg yolks (room temperature)
- Freshly ground black pepper (coarsely cracked)
- No olive oil, no cream, no onion, no garlic!
Method:
-
Prepare the guanciale:
- Place the guanciale in a cold pan (no oil needed – the fat will render naturally).
- Cook over medium heat until golden and crispy, releasing its fat. Do not let it burn.
-
Cook the pasta:
- Bring a large pot of salted water to a rolling boil.
- Cook the spaghetti until just al dente, following the package instructions (usually 8-10 minutes).
- Reserve 1 cup of pasta water before draining.
-
Make the sauce:
- In a bowl, whisk together the egg yolks, Pecorino Romano, and a generous amount of black pepper until creamy.
- Slowly add a couple of tablespoons of warm pasta water to the egg mixture, whisking continuously to create a silky emulsion.
-
Combine everything:
- Add the drained pasta to the pan with the guanciale, tossing well to coat it in the rendered fat.
- Remove from heat (to avoid scrambling the eggs) and gradually mix in the egg and cheese emulsion, stirring quickly to create a creamy sauce.
- If needed, add small amounts of the reserved pasta water to loosen the sauce to the perfect consistency.
-
Serve immediately:
- Plate the pasta, top with extra Pecorino and black pepper, and enjoy immediately—no waiting!
Roman Rules:
No cream, no butter, no onions, no garlic—just eggs, cheese, guanciale, and pepper!
Only use Pecorino Romano, not Parmesan.
Use guanciale, not pancetta or bacon, for authentic flavour.
Never add eggs directly into a hot pan; residual heat is enough to create the creamy sauce.
Buon appetito!
