Authentic Italian Pasta Carbonara: A Classic Recipe to Try at Home

Ever wondered why your homemade pasta carbonara doesn’t taste like the one from an authentic Italian trattoria? The secret isn’t just in the ingredients—it’s in the technique! No cream, no fuss—just pure, silky, cheesy goodness. Let’s dive into the perfect Roman-style Carbonara recipe!

Credit:- DAVID LEITE

Ingredients (Serves 2):

200g Spaghetti or Bucatini

2 Egg Yolks + 1 Whole Egg

100g Guanciale (or Pancetta, if unavailable)

½ cup Pecorino Romano Cheese, finely grated

Freshly Ground Black Pepper (lots of it!)

Salt (for pasta water only)

Instructions:

Step 1: Prep Like a Pro

1. Cut the guanciale into small strips. If using pancetta, go for slightly thicker cubes.

2. In a bowl, whisk together egg yolks, whole egg, grated Pecorino Romano, and a generous amount of freshly ground black pepper. This is your creamy, flavorful sauce—without a drop of cream!

Step 2: Cook the Guanciale

1. Heat a pan over medium heat (no oil needed; guanciale has its own fat).

2. Cook until it turns crispy and releases its fat (around 4–5 minutes).

3. Turn off the heat and let it rest while you cook the pasta.

Step 3: Perfect Pasta Cooking

1. Boil water in a large pot and salt it generously. (Remember: The water should taste like the sea!)

2. Add spaghetti and cook 1 minute less than package instructions (it will finish cooking in the sauce).

3. Reserve 1 cup of pasta water, then drain the pasta.

Step 4: The Creamy Magic (Without Cream!)

1. Add the hot pasta directly into the pan with guanciale (heat should be OFF).

2. Pour in the egg and cheese mixture, and quickly toss everything together using tongs.

3. Slowly add a splash of reserved pasta water, stirring continuously until a creamy, glossy sauce forms. (Adjust with more water if needed.)

Step 5: Serve & Impress

1. Plate the pasta and top with more Pecorino Romano and extra black pepper.

2. Serve immediately and enjoy a taste of true Roman cuisine!

Pro Tips for the Best Carbonara:

✔ Never add cream! The silkiness comes from eggs and cheese.

✔ Use Pecorino Romano, not Parmesan, for authentic flavor.

✔ Work fast! The residual heat cooks the eggs into a creamy sauce, not scrambled eggs.

So, are you ready to ditch the cream and make the best, most authentic Carbonara at home? Try this recipe and bring Italy to your plate tonight! Buon Appetito!

Would you like another classic European dish next?