Easy Traditional Carbonara Recipe
This authentic Traditional Carbonara Recipe features perfectly cooked spaghetti in a silky, egg-based sauce, enriched with crispy guanciale and Pecorino Romano cheese. Ready in just 30 minutes, this classic Roman pasta dish proves that a few quality ingredients can create extraordinary flavors.
Equipment
- Large pot for cooking pasta
- Large skillet or sauté pan
- Wooden spoon or tongs
- Large mixing bowl
- Cheese grater
- Colander
Ingredients
- 1 pound 450g spaghetti or rigatoni
- 6 ounces 170g guanciale, diced
- 4 large eggs 2 whole eggs plus 2 yolks
- 1½ cups 150g freshly grated Pecorino Romano
- 2 teaspoons freshly ground black pepper
- Salt for pasta water
Instructions
- Bring a large pot of salted water to boil
- In a bowl, whisk eggs, egg yolks, and 1 cup Pecorino Romano
- Cut guanciale into ¼-inch thick strips
- Cook guanciale until crispy (8-10 minutes)
- Cook pasta until al dente
- Reserve 1½ cups pasta water
- Add hot pasta to guanciale
- Temper egg mixture with ½ cup pasta water
- Toss pasta with egg mixture off heat
- Add remaining cheese and pepper
- Adjust consistency with pasta water
- Serve immediately
Notes
- Best served immediately
- Temperature control is crucial
- Never add eggs while on heat
- Use freshest ingredients possible
Nutrition
Calories: 649kcal | Carbohydrates: 75g | Protein: 28g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: -1g | Cholesterol: 225mg | Sodium: 850mg | Potassium: 320mg | Fiber: 3g | Sugar: 2g | Vitamin A: 280IU | Calcium: 320mg | Iron: 3.2mg