To prepare Spaghetti Alla Carbonara Tradizionali, start by boiling spaghetti in salted water until al dente. Meanwhile, dice guanciale and cook it slowly in a skillet until golden and crisp, releasing its savoury fat. In a separate bowl, whisk together egg yolks and Pecorino Romano cheese until creamy. Reserve a little pasta water before draining the spaghetti. Combine the hot pasta with the guanciale, then remove from the heat. Quickly mix in the egg and cheese mixture, adding a splash of pasta water to create a silky sauce that coats every strand.
Spaghetti Alla Carbonara Tradizionali:
The key to perfect Carbonara lies in timing and heat control. The pasta should be hot enough to cook the eggs gently, but not so hot that they scramble. Stir continuously to achieve a smooth, creamy consistency. Finish with extra Pecorino Romano and freshly ground black pepper for the true Roman touch. Serve immediately for the best flavour and texture.
History:
Spaghetti Alla Carbonara has deep roots in Roman cuisine, though its exact origins are debated. One theory suggests it was created by Italian coal miners, “carbonai,” hence the name “Carbonara.” Another story links it to World War II, when American soldiers in Italy combined local pasta with their rations of bacon and eggs, inspiring the dish we know today. Despite these theories, Carbonara is now firmly established as a Roman classic, celebrated worldwide for its rich yet simple character.
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Spaghetti Alla Carbonara Tradizionali
Ingredients
- 400 g (14 oz) spaghetti
- 150 g (5 oz) guanciale (cured pork cheek) – diced
- 4 large egg yolks
- 1 whole egg (optional for extra creaminess)
- 100 g (3.5 oz) Pecorino Romano cheese – finely grated
- Freshly ground black pepper – to taste
- Salt – for pasta water
Instructions
- Boil a large pot of salted water and cook the spaghetti until al dente. Reserve 1 cup of pasta water before draining
- Dice the guanciale into small strips. Cook it slowly in a skillet over medium heat until golden and crispy. Remove from heat but keep the rendered fat in the pan.
- In a bowl, whisk together egg yolks and finely grated Pecorino Romano until creamy and smooth. Add a little black pepper.
- Transfer the hot, drained spaghetti into the skillet with guanciale and toss well. Remove from heat.
- Pour the egg and cheese mixture over the pasta, stirring quickly to create a silky sauce. Add a splash of reserved pasta water if needed.
- Serve immediately, topped with more Pecorino Romano and freshly cracked black pepper.
Notes
- Authentic Carbonara uses guanciale (cured pork cheek). Pancetta is a substitute, but flavor differs.
- Use only Pecorino Romano cheese for a sharp, salty taste.
- Do not add cream—true Carbonara relies on eggs and cheese.
- Mix pasta off the heat to avoid scrambling the eggs.
- Serve immediately for the best texture and flavor.
Tips for Carbonara Tradizionali:
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Use dry Marsala wine for authentic taste.
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Pork tenderloin or boneless chops work best.
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Pair with mashed potatoes, pasta, or risotto.
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Store leftovers in the fridge for up to three days.
FAQ’s for Carbonara:
Q: Can I use cream in Carbonara?
No, traditional Carbonara never includes cream. The creamy texture comes from eggs and cheese.
Q: What is the best pasta for Carbonara?
Spaghetti is most traditional, but rigatoni or bucatini also work well.
Q: Can I replace guanciale with bacon or pancetta?
Yes, but guanciale provides the most authentic flavour. Pancetta is closer in taste than bacon.
Q: How do I prevent the eggs from scrambling?
Mix off the heat and stir quickly with hot pasta, adding reserved pasta water as needed.
Q: Can I make Carbonara ahead of time?
It is best served immediately. Reheating can change the sauce texture.
Conclusion:
Spaghetti Alla Carbonara Tradizionali is a timeless Roman masterpiece, blending simple ingredients into a dish of pure comfort. Its creamy sauce, salty guanciale, and sharp Pecorino Romano deliver authentic Italian flavours in every bite. Whether enjoyed for a family meal or a special dinner, this classic pasta proves that the best recipes often come from humble beginnings. Once you master the technique, Carbonara will become a staple in your kitchen.