Authentic Carbonara from Rome
Spaghetti Carbonara is one of Rome's most famous dishes – and one of the most counterfeited. The authentic recipe is made with guanciale, Pecorino Romano DOP, eggs, and black pepper. No cream. Ever.
Ingredients (4 servings)
- 400 g Rummo №5 spaghetti
- 200 g guanciale or pancetta
- 4 egg yolks + 1 whole egg
- 80 g Pecorino Romano DOP, grated
- Freshly ground black pepper, salt (for the water only)
Method of preparation
- Cook the pasta al dente in well-salted water.
- Fry the guanciale over low heat until crispy. Reserve the fat in the pan.
- Whisk the egg yolks with the whole egg, add Pecorino and black pepper.
- Mix the hot pasta with the guanciale (heat off). Add a little cooking water.
- Add the egg mixture, stir quickly — creamy texture, not scrambled eggs.
The secret: Never add the eggs to a hot pan — only the residual heat of the pasta.