The recipe of a typical Italian dish in its authentic version, easy to prepare and with simple ingredients. However, talking about pasta alla carbonara is almost “dangerous,” because it is one of those recipes that spark endless debates: guanciale or pancetta, pecorino or parmesan, how many eggs to use… the controversies are infinite! Even so, its fame is well deserved: few dishes reflect Roman tradition so well and, at the same time, allow for so many personal variations.
A method to suit every taste
I’ve studied it in all the possible and imaginable versions, and today I present to you the one that gives me the best balance. That said, I encourage you to adapt it to your taste and what you have on hand: if you can’t find guanciale, you can use pancetta or even smoked bacon; and if pecorino feels too strong, mix it with a milder cheese.
A historical origin surrounded by hypotheses
According to the most recent theories, carbonara became popular after the liberation of Rome in 1944, when Allied troops combined eggs and bacon with Italian pasta. Even so, the recipe does not appear in old Roman cookbooks until the mid-20th century, which makes its exact creation still a matter of debate. Over the years, this dish became increasingly “Romanized” and ended up as one of the most beloved symbols of the Eternal City.
Above all
My advice is clear: live and let live. Every home defends its “perfect carbonara” and, although the debates can be passionate, what truly matters is enjoying cooking and savoring every bite. Dare to try different variants and find your favorite version of this Roman classic!
Index
Watch the video with all the steps
Below you can watch the video with all the steps to prepare pasta alla carbonara in the easiest way. The video is in Spanish but includes automatic English subtitles added by YouTube. And if you haven’t already, I invite you to subscribe to my YouTube channel so you won’t miss any new recipes.
Don’t forget to follow me on Instagram! There I share more recipes, tips, and special content for lovers of Italian cuisine.
Main ingredients for pasta alla carbonara
For 2 people
Prep time: 10 min
Cook time: 20 min
- 140 g spaghetti
- 100 g guanciale
- 2 large egg yolks
- 15 g pecorino + 10 g for serving
- 20 g grana padano
- Black pepper
- Salt
Remember: At the end of the article you will find the complete recipe card with detailed cooking and preparation times.
How to prepare pasta alla carbonara
Prepare the guanciale
Cut the guanciale into strips (or cubes, if thick enough). Place it directly in a pan or wok without adding oil, since the fat it releases is more than enough. Cook over medium-low heat so it “sweats” slowly: this way it turns crispy on the outside but remains slightly tender inside. Once ready, remove the pieces and separate the fat they released; you can use that same fat later to give extra flavor to the sauce.
Boil the pasta
Heat plenty of water in a large pot and add salt moderately, remembering that guanciale and cheese already bring their own saltiness. When the water comes to a boil, add the pasta —spaghetti in this case— and cook it al dente (about 8–9 minutes, depending on the brand). Before draining, reserve a ladle of cooking water.
Prepare the egg and cheese cream
In a bowl, place two egg yolks (enough for two people) and mix them with a good amount of pecorino cheese plus a bit of Grana or parmesan if you prefer to soften the flavor. Add freshly ground black pepper and, if you like, a drizzle of the guanciale fat. Stir well until all ingredients are combined and adjust the salt to taste.
Combine and achieve the perfect texture
Once the pasta is ready (drain it without leaving it completely dry), immediately pour it into the bowl with the cream. Mix carefully to prevent the egg from curdling. If you notice the mixture is too thick, add a bit of the reserved cooking water. A great trick is to place the bowl over the hot pot —without covering it completely— so the sauce warms gently in a kind of “reverse bain-marie,” achieving the ideal creaminess without curdling.
Final plating
Serve the pasta on a flat plate, sprinkle with extra pecorino cheese, and scatter the crispy guanciale on top. Finish with another touch of black pepper if you wish. Pasta alla carbonara stands out on its own, so just a few details are enough to enjoy it in all its splendor. If you want it creamier, add a few more drops of cooking water; if you prefer a stronger flavor, increase the amount of pecorino.
Frequently Asked Questions
What is guanciale and why is it so important in the recipe?
Guanciale is a cured meat cut from the pig’s cheek, known for its intense flavor and texture. During cooking, it releases an aromatic fat that is essential for giving carbonara its characteristic taste.
Can I substitute guanciale with pancetta or bacon?
Yes, if you can’t find guanciale you can use pancetta, which is the closest option in terms of flavor and texture. Bacon, being smoked, may slightly alter the traditional flavor of the recipe.
What’s the trick to prevent the egg from curdling and obtain a creamy sauce?
The secret is to quickly mix the hot pasta with the egg and cheese cream, adding a bit of the reserved cooking water to adjust consistency. Also, placing the bowl over the hot pot (without covering it completely) helps warm the mixture without the egg coagulating.
How long does it take to prepare and cook pasta alla carbonara?
The total estimated time is about 30 minutes: 10 minutes of preparation and 20 minutes of cooking, making this recipe a quick and accessible option.
Are there variations of the original recipe?
Yes, although the traditional recipe does not include cream, some modern versions may add a little more cooking water for extra creaminess or experiment with different cheese blends. However, to maintain authenticity it is recommended to follow the original recipe.
Related recipes you’ll love
If you’re passionate about Roman cuisine, here are other suggestions to enjoy classic flavors:
- Spaghetti amatriciana: tomato, guanciale, and an unrepeatable spicy touch.
- Pasta cacio e pepe: total simplicity with cheese and black pepper.
Enjoy your pasta alla carbonara!
Few dishes summarize the essence of Italian cuisine as well as pasta alla carbonara. Dare to prepare it at home, experiment according to your taste, and above all, enjoy every bite.
If you liked this recipe, subscribe to my YouTube channel and Instagram to discover more authentic Italian dishes. Leave a comment with your impressions and share your photos on social media. I’ll love to see your creations!
Enjoy your meal!
The latest video recipes from my channel!
The card
Pasta alla carbonara: authentic Roman recipe with guanciale
Ingredients
- 140 g spaghetti
- 100 g guanciale
- 2 large egg yolks
- 15 g pecorino + 10 g for serving
- 20 g grana padano
- black pepper
- salt
Instructions
- Take care of the guanciale. Cut the guanciale into strips or cubes if it is thick enough. Place it in a pan without adding oil, as it will release its own fat when heated. Cook over medium-low heat, stirring occasionally, until it is crispy on the outside but still tender inside. Remove the pieces of guanciale and set aside the rendered fat to use later in the sauce.
- Boil the pasta. Bring plenty of water to a boil in a large pot and add salt in moderation, since the guanciale and cheeses provide their own saltiness. When the water is boiling, add the spaghetti and cook it al dente, following the package instructions (about 8–9 minutes). Before draining the pasta, reserve a ladle of the cooking water.
- Prepare the egg and cheese cream. In a bowl, place the egg yolks and beat them lightly. Add the grated pecorino romano and grana padano, along with a generous amount of freshly ground black pepper. Mix well until you get a smooth cream. If you like, you can add a teaspoon of the guanciale fat to intensify the flavor.
- Combine and achieve the perfect texture. Drain the pasta without leaving it completely dry and immediately add it to the bowl with the egg and cheese cream. Stir quickly to prevent the egg from curdling. If the mixture is too thick, add some of the reserved cooking water and continue stirring until it reaches a creamy and silky texture. To get the perfect consistency without the egg coagulating, you can place the bowl over the hot pot in a “reverse bain-marie.”
- Final plating. Serve the pasta on flat plates. Sprinkle with extra grated pecorino on top and distribute the crispy guanciale pieces. Finish with an additional touch of freshly ground black pepper.
Video
Notes
(3 vote(s), average: 4.67 out of 5)
