The True Carbonara Spaghetti Recipe
Discover the authentic recipe for this great classic of Italian cuisine. Carbonara spaghetti is one of the most iconic dishes of Roman cuisine. Behind its apparent simplicity lies a precise technique: a creamy sauce without cream, obtained solely from egg yolks, Pecorino Romano, and pasta cooking water. Master this recipe and you'll never order carbonara at a restaurant again!
Ingredients (for 4 people)
- 400g spaghetti
- 200g guanciale (or pancetta if unavailable)
- 4 egg yolks + 1 whole egg
- 100g grated Pecorino Romano
- Freshly ground black pepper
Preparation (20 minutes)
- Cut the guanciale into lardons. Mix the eggs and grated cheese, season generously with pepper.
- Cook the spaghetti al dente. Reserve one cup of cooking water.
- Sauté the guanciale over medium heat until crispy.
- Off the heat, add the drained pasta then the egg-cheese mixture. Mix, gradually adding the cooking water.
- Serve immediately with a turn of the pepper mill.
Chef's Tips
- The secret: The sauce should never boil.
- Creaminess: The pasta cooking water is essential for the texture.
- Authenticity: No fresh cream in a true carbonara!
FREQUENTLY ASKED QUESTIONS
CAN GUANCIALE BE REPLACED WITH PANCETTA?
Yes, pancetta is the most common substitute. Avoid smoked bacon as it would alter the authentic taste.
WHY NOT PUT FRESH CREAM IN CARBONARA?
The creaminess comes solely from the egg yolks, grated cheese, and pasta cooking water. Fresh cream is an adaptation that makes the sauce heavy and masks the original flavors.
HOW TO PREVENT THE EGGS FROM COAGULATING?
Mix the pasta with the sauce off the heat. Add the cooking water gradually to regulate the temperature.
CAN CARBONARA BE PREPARED IN ADVANCE?
No, carbonara should be served immediately. If you need to reheat, add a little hot water and mix over very low heat.
WHAT TYPE OF CHEESE TO USE FOR AUTHENTIC CARBONARA?
Pecorino Romano is the traditional cheese. You can mix it with Parmigiano Reggiano for a milder result.