Real Italian Carbonara: The Recipe

We bring you the true taste of Italy with our authentic Carbonara recipe. Enjoy the simplicity and rich flavors of this classic Italian favorite.

Carbonara by Leonardo Cirimbelli via Unsplash

Important Background about Carbonara

One popular legend traces carbonara back to Rome during the mid-20th century, where it emerged as a simple yet satisfying meal for Italian charcoal workers, or carbonai. According to this story, these laborers concocted the dish using readily available ingredients such as eggs, cured pork, and pasta, resulting in a hearty and nourishing meal that could sustain them throughout their arduous workdays.

Another theory suggests that carbonara has its roots in the cucina povera, or "poor kitchen," of post-war Italy. Resourceful cooks devised the recipe as a means of utilizing surplus rations from Allied forces, including powdered eggs and bacon, to create a flavorful and satisfying pasta dish that would nourish their families amid times of scarcity.

Whichever version you choose to believe doesn't really matter; what is important to know is that this is now a traditional dish in Rome that you mess with at your peril. Romans can't stand seeing their dish served up in cans like Heinz offers with their canned carbonara, drowned in cream or served with who knows what else, It causes them immense pain and suffering. Nearly as much pain and suffering as pineapple appearing on a pizza causes a Neapolitan.

So, despite any debates you might hear, there is the way a Roman makes carbonara, which is the right way. Then there are the other ways to make it by adding cream, bacon etc. If you add these things you might enjoy the result, but IT IS NOT carbonara.

Here's the traditional Roman Carbonara recipe:

Ingredients:

400g pasta (spaghetti, bucatini)

280g guanciale

200g Pecorino Romano cheese

5 egg yolks (medium-sized)

Black peppercorns, freshly ground

Instructions:

1) Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve about 1/2 cup of the pasta cooking water before draining the pasta.
While the pasta is cooking, cut the guanciale into small cubes or thin strips.

2) In a large skillet, cook the guanciale over medium heat until it becomes crispy and releases its fat. Remove the crispy guanciale from the skillet and set it aside, leaving the rendered fat in the skillet.

3) In a bowl, whisk together the egg yolks and grated Pecorino Romano cheese until well combined.

4) Once the pasta is cooked, add it to the skillet with the rendered guanciale fat. Toss the pasta in the fat until well coated.

5) Remove the skillet from heat and quickly add the egg and cheese mixture to the hot pasta. Toss vigorously to combine, ensuring the eggs coat the pasta evenly and create a creamy sauce. If the sauce is too thick, add a splash of the reserved pasta cooking water to loosen it up.

6) Add the cooked guanciale back to the skillet and toss it with the pasta.

Season the carbonara with freshly ground black pepper, to taste.

Serve the carbonara immediately, garnished with additional grated Pecorino Romano cheese if desired. Enjoy your delicious Roman-style Carbonara!

Carbonara FAQ