Authentic Spaghetti Carbonara Recipe

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Authentic Spaghetti Carbonara Recipe

English name:

Spaghetti Carbonara

Original name:

Spaghetti alla Carbonara

Servings:

4

Preparation:

Cooking/baking time:

Total:

Spaghetti Carbonara ingredients:

  • 7 oz. (200 g) pig's cheek lard (Guanciale) or Italian Pancetta
  • 3.5 oz (100 g) Pecorino cheese
  • 4 egg yolks
  • 1 whole egg
  • 12 oz. (350 g) spaghetti
  • Pepper
  • Salt

Spaghetti Carbonara is among the most widespread Italian dishes in the World. Authentic spaghetti carbonara does not contain any kind of milk or cream, yet outside Italy you often get it served with a thick cream sauce, even in some restaurants. Egg yolks and flavorful Pecorino cheese melt together in the authentic version thanks to the own heat of the pasta, forming a rich, creamy sauce.

Authentic Spaghetti Carbonara recipe

Authentic spaghetti carbonara contains raw eggs. Make this dish only at your own risk, and be sure to use only fresh eggs from a reliable source!

  1. Cut Guanciale into pieces of 1/2 inch or 1 cm. For the best result, you may have to use Italian pig’s cheek lard (Guanciale), or Pancetta. You can find them in larger supermarkets or Italian specialty food stores, or simply use good quality cured bacon (of curse it won’t be authentic, but it will still be a good carbonara).
  2. Put the Guanciale in a saucepan, and start browning it on low heat.
  3. Authentic Spaghetti Carbonara Recipe: Start browning the guanciale/pancetta in a saucepan

    Start browning the guanciale/pancetta in a saucepan

  4. Start boiling water in a large pot. When it’s boiling, add salt and spaghetti and cook it al dente. Pay attention to how much salt you use, Guanciale and Pancetta are very salty.
  5. In the meantime, make the “sauce” for your authentic spaghetti carbonara. Put 4 yolks and one whole egg in a large bowl.
  6. Authentic Spaghetti Carbonara Recipe: 4 egg yolks and 1 whole egg

    Put 4 egg yolks and 1 whole egg in a large bowl

  7. Add grated Pecorino cheese. You can substitute this with Parmigiano Reggiano. Add salt and pepper to taste (again, be careful with the salt).
  8. Authentic Spaghetti Carbonara Recipe: Pecorino, salt and pepper

    Add pecorino cheese, salt and pepper

  9. Mix the egg and pecorino with a hand beater in the bowl.
  10. Authentic Spaghetti Carbonara Recipe: Mix the egg and pecorino cheese

    Mix the egg and pecorino cheese with a hand beater

  11. When the guanciale is crisp and brown, put it in a plate and let it cool.
  12. Authentic Spaghetti Carbonara Recipe: Crisp and brown guanciale

    Crisp and brown guanciale

  13. Once the guanciale reached room temperature, add it to the egg-pecorino mix and stir. You don’t want to make this while the Guanciale is hot, as you don’t want scrambled eggs.
  14. Authentic Spaghetti Carbonara Recipe: Add the guanciale

    Add the guanciale to the egg-pecorino mix

  15. Once the pasta is ready, you have to work fast. The sauce of authentic spaghetti carbonara is basically eggs and pecorino cheese forming a rich, creamy sauce by the heat of the spaghetti. Be it too cold, you won’t get a real sauce. Be it too hot, and you get spaghetti with scrambled eggs. Drain the spaghetti and toss it in the egg-pecorino mix.

How to serve authentic spaghetti carbonara

Following this recipe you can make perfect, flavorful and authentic spaghetti carbonara at home, ready in 25 minutes. Flavors of the salty and smoky guanciale and the premium pecorino cheese melt together to form a rich, creamy sauce on the pasta. Sprinkle with grated pecorino cheese and serve it warm.

Spaghetti carbonara is a high calorie-content comfort food which is best served in cold, rainy days.

Serves 4 as first course, or 2-3 as main course.

Authentic Spaghetti Carbonara Served with Pecorino Cheese

Recipe source: GialloZafferano

Tags and ingredients

2 Comments

  1. Teka says:

    I live in Italy and spaghetti crbronaaa is one of my favorite restaurant dishes. There are many variations of this recipe but your version seems to be essentially identical to those claiming to be classico italiano . All agree it’s Roman; some say it’s ancient but most say it’s from WWII. Nearly all call for long pasta, guanciale, and Pecorino while prohibiting the use of cream. A few prohibit Parmigiano-Reggiano, but many use a 50/50 mixture as you did. A few versions use short pasta and/or include garlic or Basel, or hot peppers. Some serve the intact egg yolk on top so that the diner can combine it with the pasta, but that strikes me as a bit risky especially if the yoke is served in the half-shell or if the pasta cools off too much. Most Italian recipes I’ve found use cheese which is more finely grated than you show in the video and that might help to make a more creamy sauce. Usually the quantity of guanciale is a little more generous, it’s normally cut into 1/4 inch cubes, and cooked until crispy. Most also use finely ground pepper rather than course ground you showed, but these are tiny variations in the overall scheme of things and I think you’ve done everyone a big favor with your very authentic recipe.Interestingly, a few Italian crbronaaa recipes don’t include any back pepper at all. Last week I had some taglierini (thin tagliatelle) crbronaaa served in Piemonte (well north of Rome) without any detectable pepper. Some years ago spaghetti crbronaaa was served to me in Rome and after plating the pasta, it was completely covered with a very generous coating of finely ground black pepper nearly obscuring the pasta itself. It really lived up to the name. Both extreme variations were delicious.

  2. AMANDA HARRIS says:

    LOVE YOUR FOODS


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