Authentic Spaghetti Carbonara
This Authentic Spaghetti Carbonara is made with just 4 ingredients, egg yolks, black pepper, pecorino and guanciale and of course Spaghetti. Made in 15 minutes, this creamy authentic pasta recipe will make you think you are in Rome.
To tell the truth I learned to make La Carbonara with pancetta, whole eggs and pancetta the way my mother-in-law made it. I was told she kept the guanciale to make delicious sandwiches with her freshly made bread. But since I have heard over and over again from my daughter and a couple of readers that I really need to share the Authentic version, I decided now was the time!
How to make it
In a large pot boil the water, once the water is at a roaring boil add a little salt (depending on how salty your guanciale is) and the pasta, stir and cook until a little more than al dente.
In a small/medium bowl beat until well combined the egg yolks, add the grated pecorino and pepper, beat to combine. Just before adding to the pan add 1/3 cup of hot pasta water and mix to combine well.
Slice the guanciale into short thin strips.
In a large pan add the olive oil and guanciale, cook until desired doneness, I like it on the crunchy side, the Italian not so much. Remove the guanciale to a clean plate. Do not remove the oil (& fat) from the pan.
On medium/high heat, add the al dente pasta to the pan, add a 1/2 ladle of hot pasta water and stirring constantly to combine for about 1-2 minutes, remove the pan from the heat and add the egg mixture and combine, add 1/3 cup a ladle of hot pasta water (the heat from the pasta and the pasta water will cook the eggs without turning it into scrambled eggs) and toss continually until well combined. Add the guanciale and gently mix.
Serve immediately topped with freshly grated pecorino and black pepper.
What makes the dish creamy?
Egg yolks are what make this dish creamy, adding cream is a big no no in this dish. Whisking the yolks with some pecorino and adding hot pasta water is all you need to make this a creamy Italian pasta dish.
What is guanciale
Guanciale is an Italian cured meat from the pork jowl (cheek). The name is derived from the Italian word guancia which means cheek in English. Pancetta on the other hand is the pork belly that has been cured. Guanciale like pancetta has a high fat to meat ratio, which mean it has a tender texture with a sweet pork flavour. Although guanciale definitely has a richer flavour and a softer texture.
What is the best pasta to use?
The authentic dish is made with spaghetti, just ask a Roman, but if you must you can substitute it with rigatoni or buccatini. My husband’s favourite pasta is penne so I have used that also.
Where did it originate?
As the story goes the first serving of Carbonara was in 1944. Apparently it was a combination of ingredients that were available to American soldiers and the creative hand of a Roman cook. The result was the beginning of the classic spaghetti alla carbonara in other words eggs, bacon (later to become guanciale) and cheese. Overtime the recipe has evolved into the one we know today!
How to store it
This is one pasta dish that is best consumed at the time it is made. If you do have leftovers, then store in an airtight container and refrigerate for up to 2 days, re-heat on the stove, add a little water (pasta water if available) and heat through.
So if you are looking for something Authentic Italian, then I hope you give this Authentic Spaghetti Carbonara a try and let me know what you think. Buon Appetito!
Authentic Spaghetti Carbonara
Ingredients
- 3 cups cooked spaghetti (about 6 ounces dry) (600 grams cooked or 300 grams dry)
- 4 large egg yolks
- 1 cup pecorino freshly grated
- ½-1 teaspoon black pepper (freshly ground if possible)
- 2 tablespoons olive oil
- ½-¾ cup guanciale
EXTRAS
- 2-3 tablespoons pecorino freshly grated
Instructions
- In a large pot boil the water, once the water is at a roaring boil add a little salt and the spaghetti, stir and cook until a little bit more than al dente.
- In a small/medium bowl beat until well combined the egg yolks, add the grated pecorino and pepper, beat to combine. Just before adding to the pan add 1/3 – 1/2 cup (80-120ml) of hot pasta water and mix to combine well.
- Slice the guanciale into short thin strips. In a large pan add the olive oil and guanciale, cook on medium heat until desired doneness, I like it on the crunchy side, the Italian not so much. Remove the guanciale to a clean plate. Do not remove the oil (& fat) from the pan.
- On medium/high heat, add the al dente pasta to the pan, and a 1/3-1/2 cup (80-120 ml) of hot pasta water and stir to combine, remove the pan from the heat and add the egg mixture and quickly combine, add 1/3 -1/2 cup of hot pasta water and toss continually until well combined and creamy. Add the guanciale and gently mix. Serve immediately topped with freshly grated pecorino and black pepper. Enjoy!
I haven’t tried this recipe yet, because guanciale is EXPENSIVE in Australia… but when I get some I will be sure to try this
#makingnonnaproud
You could always substitute with pancetta, not exactly authentic but still delicious! Take care!
So easy and delicious! Used half pecorino and half Parmesan because that’s what I had available. Used bacon instead of guacale. 2 thumbs up and rave reviews from the family. Thank you, Rosemary!
Hi Dee, thanks so much, glad you and your family enjoyed it. Take care!
Delicious! Easy and tastes just like Italy! Thank you!
Hi Billie, thanks so much, so glad you enjoyed it and the memories! Take care.
I’ve been searching for a Carbonara recipe that keeps the dish hot after plating and this fits the bill. TBH I made some small mods on quantities but otherwise ingredients are the same. Buon Appetito!
Thanks so much, glad you enjoyed it. Take care!
I just love it!
That is the way I enjoyed on my travel to Italy.
Hi Fritz, thanks so much, take care and have a great weekend!
Finally got my hands on guanciale instead of using pancetta and what a difference it makes. Simple but incredibly tasty. Thank you
Hi Sean, thanks so much and yes it definitely is a different taste! Take care and have a great weekend.
This was amazing! Thank you!
Hi Deb, thanks so much, so glad you enjoyed it. Take care!
Rosemary- Rose, I follow your culinary ventures with great interest. We love Italian food. My recipe box is laden with your surprises.
That said, I am at a loss as to how much water is in your Ladle? I have several sizes up to 1 cup. But of course, we Americans always think in terms of Ounces or cups.
I realize I could guess and add as needed, but it is quicker to be right the first time. 😉
Hi DJ, so sorry about that, I have trying to correct those, because you are absolutely right about the different sizes. So it should be 1/3-1/2 cup. I updated the recipe now. Thanks, and so happy you like the recipes. Take care. I hope you enjoy the pasta!
Don’t be afraid to add a bit more pasta water if sauce looks clumpy, especially when using whole wheat pasta.
Rosemary in the recipe Authentic Spaghetti Carbonara what is “Guanciale” I am Italian but do not know and would like to try this recipe.
Hi Elena, guanciale is pig cheek jowl, I actually explain it in the post. If you prefer you can substitute with pancetta. Hope that helps. Take care and Happy New Year!
Absolutely love the recipe. Made it for my family and it was a huge hit! I just had a question about leftovers. If I have extra left over after dinner what’s the best way to reheat it the next day? On the stove or is the microwave fine?
Hi Solene, you could use either to warm it up. Thanks glad you and your family enjoyed it. Take care.
Recently bought some imported guanciale from Italy and this is the first dish I made with it. Outstanding recipe, thanks for posting!
Hi Scott, thanks so much, so glad you enjoyed it. Have a great weekend.
HI ROSEMARY LEWIS HERE, WHAT IS GUANCIALE
Hi Lewis, guanciale is an Italian cured meat from the pork jowl (cheek). Hope that helps.
Love ya,, another great recipe from you, if we live together I would weight 600 lbs.
Hi Douglas, haha thanks, Take care.
Amazing!!! Love making this recipe!
Thanks Vanessa, have a great week.