Authentic Spaghetti Carbonara

Introduction

This traditional Roman spaghetti carbonara follows the original recipe with just 6 ingredients: pasta, guanciale, eggs, pecorino cheese, black pepper, and salt. No cream, no garlic, no onions - just pure Italian perfection in under 30 minutes.

Ingredients

• For the pasta:
• 14 oz spaghetti (or bucatini)
• 2 tbsp coarse sea salt (for water)
• For the sauce:
• 4 large egg yolks + 1 whole egg
• 1.5 cups freshly grated Pecorino Romano
• 1 tsp freshly ground black pepper
• For the guanciale:
• 7 oz guanciale (diced) or pancetta

*Guanciale (cured pork cheek) is traditional but pancetta works as substitute

Step-by-Step Instructions

Step 1: Prepare the Pasta

1. Bring 6 quarts water to rolling boil, add salt (should taste like sea water).
2. Cook spaghetti 1 minute less than package instructions for al dente texture.
3. Reserve 1.5 cups pasta water before draining.

Step 2: Cook the Guanciale

1. While pasta cooks, sauté diced guanciale in large skillet over medium-low heat.
2. Render fat slowly until crispy (about 8 minutes).
3. Remove from heat, leave fat in pan.

Step 3: Make the Egg Mixture

1. Whisk egg yolks, whole egg, 1 cup pecorino, and black pepper in bowl.
2. Slowly add ¼ cup reserved pasta water to temper eggs.

Step 4: Combine Everything

1. Add drained pasta to skillet with guanciale fat.
2. Remove skillet from heat source (important to prevent scrambling eggs).
3. Quickly pour egg mixture over pasta, tossing constantly.
4. Add reserved pasta water 1 tbsp at a time until creamy consistency forms.
5. Mix in crispy guanciale pieces.

Chef's Secrets

• Temperature control: Always work off heat when adding eggs to prevent curdling
• Pasta water: The starch is essential for sauce emulsification
• Cheese: Authentic carbonara uses only Pecorino Romano (not Parmesan)
• Timing: Prepare egg mixture while pasta cooks for seamless workflow

Nutritional Information

Nutrient	Per Serving
Calories	580 kcal
Protein	28g
Carbohydrates	52g
Fat	32g

Common Mistakes to Avoid

• ❌ Using cream (authentic carbonara gets creaminess from eggs only)
• ❌ Overcooking the eggs (creates scrambled texture)
• ❌ Substituting bacon for guanciale (too smoky flavor)
• ❌ Adding garlic or onions (not traditional)

Frequently Asked Questions

Why did my sauce turn into scrambled eggs?

This happens when the skillet is too hot. Always remove from heat before adding egg mixture and work quickly.

Can I use Parmesan instead of Pecorino?

Pecorino Romano is essential for authentic flavor, but in a pinch, use 50% Parmesan + 50% aged Pecorino.

How do I store leftovers?

Carbonara is best eaten immediately. If necessary, reheat gently with a splash of water to revive creaminess.

Wine Pairing Suggestion

Pair with a dry Italian white wine like Frascati or a light-bodied red like Chianti Classico.

Conclusion

Mastering authentic spaghetti carbonara requires attention to technique but rewards you with one of Italy's most iconic dishes. The magic lies in the emulsion of starchy pasta water, egg yolks, and aged cheese coating each strand perfectly. Serve immediately in warmed bowls with extra Pecorino and black pepper.