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Home » Ingredient » Pasta » Authentic Spaghetti Carbonara

Authentic Spaghetti Carbonara

By: Rosemary Published: March 1, 2021 Updated on: November 13, 2022

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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.

carbonara pasta in a silver pan

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!

Table of Contents

  • How to make it
      • Never Miss a Recipe!
  • What makes the dish creamy?
  • What is guanciale
  • What is the best pasta to use?
  • Where did it originate?
  • How to store it
  • Authentic Spaghetti Carbonara
    • Ingredients  1x2x3x
      • EXTRAS
    • Instructions 
    • Nutrition

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 1/2 ladle of hot pasta water and mix to combine well.

mixing the egg yolks with the pecorino and pasta water in a grey bowl

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.

the sliced guanciale in a silver pan before and after cooked

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 1/2 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.

adding the pasta to the pan with the egg yolk mixture

Serve immediately topped with freshly grated pecorino and black pepper.

adding the guanciale to the pan
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    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. 

    carbonara on a white plate

    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!

    carbonara in a pan and on a plate

    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!

    carbonara on a white plate with pecorino on top
    carbonara on a plate with guanciale on top

    Authentic Spaghetti Carbonara

    Rosemary Molloy
    This Authentic Spaghetti Carbonara is made with just 4 ingredients, egg yolks, black pepper, pecorino and guanciale. Made in 15 minutes.
    5 from 13 votes
    Prevent your screen from going dark
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    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Main Dish, Pasta
    Cuisine Italian
    Servings 3 servings
    Calories 519 kcal

    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 (100 grams)
    • ½-1 teaspoon black pepper (freshly ground if possible)
    • 2 tablespoons olive oil
    • ½-¾ cup guanciale (100-150 grams)

    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 1/2 – 3/4 ladle 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 1/2-3/4 ladle of hot pasta water and stir to combine,  remove the pan from the heat and add the egg mixture and quickly combine, add 1/2-3/4 ladle 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!

    Nutrition

    Calories: 519kcalCarbohydrates: 46gProtein: 23gFat: 27gSaturated Fat: 10gCholesterol: 284mgSodium: 453mgPotassium: 122mgFiber: 3gSugar: 1gVitamin A: 481IUCalcium: 431mgIron: 3mg
    Keyword authentic carbonara, carbonara, spaghetti carbonara
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      Eggs, Main Dish, Pasta

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      1. Rich says

        January 7, 2023 at 12:05 am

        5 stars
        Don’t be afraid to add a bit more pasta water if sauce looks clumpy, especially when using whole wheat pasta.

        Reply
      2. Elena Craftchick says

        December 30, 2022 at 10:06 pm

        Rosemary in the recipe Authentic Spaghetti Carbonara what is “Guanciale” I am Italian but do not know and would like to try this recipe.

        Reply
        • Rosemary says

          December 31, 2022 at 5:19 pm

          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!

          Reply
      3. Solene says

        April 27, 2022 at 1:40 am

        5 stars
        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?

        Reply
        • Rosemary says

          April 27, 2022 at 9:17 pm

          Hi Solene, you could use either to warm it up. Thanks glad you and your family enjoyed it. Take care.

          Reply
      4. Scott says

        January 21, 2022 at 2:46 am

        5 stars
        Recently bought some imported guanciale from Italy and this is the first dish I made with it. Outstanding recipe, thanks for posting!

        Reply
        • Rosemary says

          January 22, 2022 at 6:05 pm

          Hi Scott, thanks so much, so glad you enjoyed it. Have a great weekend.

          Reply
      5. ROSEMARY says

        March 5, 2021 at 8:35 pm

        HI ROSEMARY LEWIS HERE, WHAT IS GUANCIALE

        Reply
        • Rosemary says

          March 7, 2021 at 6:04 pm

          Hi Lewis, guanciale is an Italian cured meat from the pork jowl (cheek). Hope that helps.

          Reply
      6. DOUGLAS says

        March 3, 2021 at 2:54 pm

        5 stars
        Love ya,, another great recipe from you, if we live together I would weight 600 lbs.

        Reply
        • Rosemary says

          March 4, 2021 at 12:39 pm

          Hi Douglas, haha thanks, Take care.

          Reply
      7. Vanessa says

        March 1, 2021 at 5:43 pm

        5 stars
        Amazing!!! Love making this recipe!

        Reply
        • Rosemary says

          March 2, 2021 at 5:05 pm

          Thanks Vanessa, have a great week.

          Reply

      Hi, I'm Rosemary.

      Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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