400 g (14 oz) spaghetti (or rigatoni)
150 g (5 oz) cured guanciale
4 egg yolks + 1 whole egg
100 g (3.5 oz) Pecorino Romano DOP, grated
Freshly ground black pepper to taste
Coarse salt for pasta water
Carbonara is one of the most iconic dishes of Roman and Italian cuisine. Creamy, rich, and full of tradition, it’s made with just a few simple ingredients: pasta, guanciale, eggs, Pecorino Romano, and black pepper. A dish that captures hearts with its authenticity and fascinating history.
Large mixing bowl 🥣 – To whisk the eggs, Pecorino Romano, and pepper into a smooth, creamy mixture.
Whisk (manual or electric) 🥄 – Crucial for emulsifying eggs and cheese into a silky cream without lumps.
Large skillet or frying pan 🍳 – For rendering the guanciale fat and crisping the meat to golden perfection.
Heavy-bottomed pot for pasta 🥘 – To cook spaghetti al dente with plenty of salted water.
Tongs or pasta fork 🍴 – For lifting and tossing pasta, ensuring even coating with sauce.
Measuring spoons ⚖️ – To measure black pepper precisely.
Cheese grater 🧀 – To freshly grate Pecorino Romano, giving maximum flavor and fluffy texture.
Wooden spoon or silicone spatula 🍥 – To gently toss pasta with guanciale and sauce without breaking strands.
Ladle or cup 🥄 – To save reserved pasta cooking water for sauce adjustment
1️⃣ Prepare the ingredients – the foundation 🥓🧂
Cut the guanciale into small cubes or strips. The size affects how much fat will render and how crispy the pieces become. Grate the Pecorino Romano until you have a soft, fluffy pile ready to infuse the sauce with salty, nutty richness. Separate 4 egg yolks and one whole egg for the creamy custard that will coat the pasta.
2️⃣ Make the egg and cheese cream – the silky heart 🥄
In a large mixing bowl, whisk together the yolks, whole egg, and Pecorino Romano. Add a generous amount of freshly ground black pepper. Beat until thick, glossy, and smooth. Set aside at room temperature—this cream will become the velvety sauce once combined with hot pasta.
3️⃣ Cook the guanciale – golden flavor 🌟
Heat a large skillet over medium-low heat (no added oil needed). Add the guanciale and cook slowly until the fat renders out and the meat turns crisp and golden, about 7–8 minutes. The rendered fat is liquid gold—do not discard it. Remove the pan from heat and keep aside, ready for tossing with pasta.
4️⃣ Cook the pasta – the perfect al dente 🍝
Bring a large pot of salted water to a rolling boil. Add spaghetti and cook until just firm to the bite. Reserve at least one cup of pasta cooking water before draining—this starchy liquid is essential for creating a silky sauce.
5️⃣ Combine pasta and guanciale – flavor infusion 🔥
Transfer the drained spaghetti directly into the pan with guanciale and its rendered fat. Toss gently over low heat to coat each strand with flavor. Remove the pan from direct heat to prevent the eggs from scrambling in the next step.
6️⃣ Create the creamy sauce – magic in motion ✨
Pour the egg and cheese mixture over the hot pasta. Using tongs or a wooden spoon, toss quickly but gently, adding a little pasta water at a time to loosen the sauce. The residual heat will cook the eggs gently, forming a smooth, glossy coating. Patience and care are key—this is the heart of authentic Carbonara.
7️⃣ Final touch – seasoning and serve 🧂🧀
Top with extra grated Pecorino Romano and a sprinkle of black pepper. Serve immediately while hot, creamy, and aromatic. Each bite should deliver the perfect balance of salty, nutty cheese, crisp guanciale, and smooth, velvety pasta.
Guanciale over pancetta: The original recipe calls for guanciale. Pancetta can be used if guanciale isn’t available, but the flavor won’t be the same.
No cream, ever: Traditional Carbonara is creamy because of the eggs and cheese—cream is not part of the authentic recipe.
Use Pecorino Romano: It gives the dish its sharp, salty flavor. Avoid replacing it with Parmesan if you want the true Roman taste.
Work quickly: The eggs must not scramble. Toss off the heat and let the pasta’s warmth do the magic.
Pepper is essential: It balances the richness of the dish. Use it freshly ground, and don’t be shy with it.
Spaghetti alla Carbonara is one of the most debated dishes in Italian cuisine, with legends and stories around its origin.
The most accredited version dates back to Rome during World War II. American soldiers stationed in Italy brought with them their military rations: powdered eggs and bacon. Roman chefs and locals, with their creativity, combined these ingredients with traditional pasta, creating a dish that resembled what we now know as Carbonara. Over time, powdered eggs were replaced by fresh yolks, bacon was substituted with guanciale (the prized cured pork cheek), and Pecorino Romano gave the dish its strong Roman identity.
Another story traces the origins to the Apennine charcoal burners (called “carbonari” in Italian). It is said that these men, working long hours in the mountains, would prepare a simple, hearty dish of pasta with eggs, cured pork, and black pepper. From this, the name “Carbonara” (derived from “carbonaro,” meaning “charcoal burner”) was born.
Today, Carbonara is one of Rome’s signature dishes and a symbol of Italian culinary tradition. While its exact birth may remain a mystery, one thing is certain: Carbonara is a perfect marriage of simplicity and flavor, with roots tied both to history and to the daily life of common people.
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