The True Carbonara Spaghetti Recipe
Discover the authentic recipe for this great classic of Italian cuisine.
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 twist 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 cream in a true carbonara!
FREQUENTLY ASKED QUESTIONS
CAN GUANCIALE BE REPLACED WITH PANCETTA?
Yes, pancetta is the most common substitute. Avoid smoked bacon, which would distort the authentic taste.
WHY SHOULDN'T I PUT CREAM IN CARBONARA?
The creaminess comes only from the egg yolks, grated cheese, and pasta cooking water. Cream is an adaptation that makes the sauce heavier and masks the original flavors.
HOW TO PREVENT THE EGGS FROM CURDLING?
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 must be served immediately. If you need to reheat, add a little hot water and mix over very low heat.
WHAT TYPE OF CHEESE SHOULD BE USED FOR AUTHENTIC CARBONARA?
Pecorino Romano is the traditional cheese. You can mix it with Parmigiano Reggiano for a milder result.