Spaghetti alla Carbonara
Authentic Roman Carbonara — without cream. Only 5 ingredients, 25 minutes, flawless result.
Carbonara is one of the great dishes of Roman cuisine—born in Lazio after World War II. The authentic recipe contains no cream: the creaminess comes solely from the proper technique of combining eggs with hot pasta. The secret is to remove the pan from the heat before adding the egg mixture, so the eggs don't scramble.
- 🍝 Spaghetti No. 5 320g
- 🥩 Cured guanciale 150g
- 🥚 Eggs (2 whole + 1 yolk) 3 items
- 🧀 Grated Pecorino Romano PDO 80g
- 🌶 Black pepper, freshly ground 1 tsp.
- 🧂 Sea salt for the water
Bring a large pot of heavily salted water to a boil. The water should be very salty—like the sea.
Cut the guanciale into 1x1 cm cubes. Fry in a pan without additional fat over medium heat for 5-7 minutes until crispy and slightly caramelized. Remove from the heat.
In a bowl, whisk 2 whole eggs and 1 egg yolk. Add the grated Pecorino Romano and a generous amount of freshly ground black pepper. Stir until well combined.
Cook the spaghetti 2 minutes less than indicated on the package. Reserve 1 cup of the pasta water—it's the secret weapon for a creamy sauce.
Transfer the pasta to the pan with the guanciale (off the heat!). Wait 30 seconds. Add the egg mixture and stir vigorously for 1–2 minutes. Add pasta water if the sauce is too thick.
Serve immediately in warmed plates. Sprinkle with extra Pecorino and black pepper. Carbonara waits for no one!
Never add the egg mixture to boiling pasta directly on the heat—it will curdle. Remove the pan, wait 30 seconds, then add the mixture and stir quickly. The pasta cooking water is key—its starch makes the sauce silky and creamy.