Carbonara (Real)
This carbonara (real) recipe brings you the traditional Roman way—no cream, just eggs, cheese, guanciale, and pasta coming together in luxurious harmony.
Made with a silky sauce of raw egg and Parmigiano Reggiano, this dish is best enjoyed fresh, served warm in bowls to highlight its richness.
The Star Ingredients in This Carbonara (Real)
Guanciale – The soul of authentic carbonara, guanciale offers deep, porky richness and crispy texture as it fries in its own fat.
Eggs and Egg Yolks – Provide the luxurious, velvety base of the sauce when emulsified with hot pasta and cheese—no cream needed.
Parmigiano Reggiano – Adds nutty, savory depth; its fine melt creates the iconic creamy coating without clumping.
Spaghetti – The classic pasta choice, its firm strands catch every bit of the sauce for the perfect bite.
Pasta Water – The secret to emulsification, this starchy liquid turns eggs and cheese into a creamy masterpiece.
Black Pepper – Adds gentle heat and aromatic spice to balance the richness.
Cooking Up Creamy Perfection: Carbonara (Real) Method
Hot pasta meets rich egg and cheese in a dance of texture and temperature that becomes creamy magic. Guanciale crisps as the pasta cooks. The egg mixture blends with cheese and pepper, then transforms into a silky sauce when tossed with pasta and starchy water. Serve immediately with a sprinkle of cheese and parsley.
Pro Tips for Perfect Carbonara (Real)
To achieve the luscious, creamy texture, it’s crucial the pasta is piping hot when combined with the egg mixture. Avoid adding the eggs over direct heat, which risks scrambling. Use freshly shredded cheese—it melts far better than pre-grated. And always serve carbonara in warmed bowls to maintain its silken texture.
Storing and Reheating Carbonara (Real)
Though best eaten fresh, leftovers can be refrigerated for up to three days. Reheat gently over low heat with a splash of water to revive the sauce. Avoid microwaving at high power, which can overcook the eggs and separate the sauce.
Frequently Asked Questions
Can I substitute bacon for guanciale?
Yes, thick-cut streaky bacon is a great alternative, though guanciale offers a deeper flavor and more authentic texture.
Why can’t I use cream in carbonara?
Traditional carbonara relies on egg and cheese for creaminess. Adding cream mutes the sharpness and silken texture of the original dish.
Can I use pre-grated cheese?
No, pre-grated cheese contains anti-caking agents that prevent proper melting. Always shred your cheese fresh for smooth results.
Why did my sauce turn into scrambled eggs?
The pasta may have been too hot or added over direct heat. Always mix vigorously off heat with just enough hot pasta water to temper the eggs.
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Carbonara (Real)
Ingredients
- 2 large eggs
- 400 g 14 oz spaghetti
- 100 g 3.5 oz finely shredded parmigiano reggiano (or pecorino romano, or parmesan)
- 1 garlic clove finely minced (optional)
- 175 g 6 oz guanciale, pancetta, or block bacon, skin removed and cut into batons
- 2 egg yolks
- 1/4 tsp black pepper
- 1 tbsp kosher or cooking salt for boiling pasta
- 1/2 cup pasta cooking water
- Garnish optional
- Finely chopped parsley
- Additional parmigiano reggiano
Instructions
- Slice the guanciale into 0.5 cm thick batons.
- In a large mixing bowl, combine the eggs and yolks, whisking until smooth. Stir in the shredded cheese and black pepper.
- Bring 4 liters (4 quarts) of salted water to a vigorous boil. Add the spaghetti and cook according to package instructions.
- Shortly before draining the pasta, reserve 1 cup of the starchy cooking water. Drain the pasta.
- While the pasta is cooking, place the guanciale in a non-stick skillet over medium-high heat. Sauté for 4 to 5 minutes until golden and crispy, allowing it to render its fat. If using, stir in the garlic during the final minute of cooking.
- Add the hot pasta directly into the skillet and toss to coat it with the rendered fat.
- Transfer the pasta, along with any residual fat, into the bowl with the egg mixture. Pour in 1/2 cup (125 ml) of the reserved cooking water and mix vigorously using the handle of a wooden spoon for one minute. The sauce will emulsify into a creamy texture that envelops the pasta.
- Immediately portion into pre-warmed bowls. Finish with an extra sprinkle of cheese, a touch of black pepper, and chopped parsley if desired.
