Spaghetti Alla Carbonara Tradizionali
Spaghetti Alla Carbonara Tradizionali is one of Italy’s most beloved pasta dishes. Made with simple yet rich ingredients, this recipe combines pasta, eggs, Pecorino Romano cheese, guanciale, and freshly ground black pepper. The creamy sauce is created without cream, relying only on eggs and cheese for authenticity. This dish represents true Roman cuisine, delivering bold flavours with minimal effort.
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.