Pasta Carbonara (Spaghetti alla Carbonara Recipe)

Pasta carbonara is an egg based pasta dish from Italy, specifically the Rome region in Lazio where my family is from. Once you learn how the original spaghetti alla carbonara is made, you can make changes to suit your tastes, but you’ll be privy to the authentic and genuine Italian pasta carbonara recipe!

Originally published July 25, 2012.

Before I share this authentic pasta carbonara recipe with you, I want you to know that this is ready in the time it takes to cook your pasta: it’s super quick, and also very easy to make, if you use these directions.

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What is Pasta Carbonara?

When I ask people if they’ve ever had spaghetti alla carbonara, and the answer is “no”,  I attempt to describe it as “spaghetti with bacon and eggs” and I get the strangest looks. (Since I wrote this in 2012, spaghetti alla carbonara has increased in popularity, immensely. However, it is clearly more recognizable as “pasta carbonara“.)

Well, I can imagine what they’re picturing, and maybe you’re picturing it too, but It’s not what you think, as you can see by the picture above. I’ve had this recipe on my site since July 2012, however, I had two versions: this original pasta carbonara recipe, and my own version which I will be re-sharing on another post entitled pasta with eggs and bacon. So if you’re looking for that recipe, fear not, it’s only temporarily missing!

Now, everyone and their brother seems to have a recipe for pasta carbonara, but not everyone has the  knowledge to steer you in the right direction. Some of these recipe writers have never even been to Italy, let alone had spaghetti alla carbonara in Rome (at a restaurant called, La Carbonara, no less). 🤩 They include garlic, peas, and other ingredients that simply don’t belong in the original dish.

Why it is Called Pasta Carbonara (Spaghetti alla Carbonara)?

Spaghetti alla carbonara, or “coal miner’s spaghetti” is a traditional Roman meal, and one of the best known from the central Italian region, Lazio, where my family is from. Most people tend to believe pasta carbonara is named after the coal workers, because it was a staple for those who collected wood in the Appenine Mountains to make charcoal. Carbone = coal.

Try my most popular authentic (quick) Italian tomato sauce recipe for pasta
(read the rave reviews!)

There is also the theory that the quantity of bacon and powdered eggs that American soldiers had readily available during World War II was the inspiration for this pasta, which is the theory that Chef Stefano Barbato (from Rome) tends to lean towards. His recipe is the one I based mine on for you, so you know it’s the ‘real deal’.

TIP: grate your own cheese, always.
It’s the only way to be sure of the quality, and that you get what you pay for. (The gloves save my fingertips.)

I honestly don’t know, or really mind who, or what the reason was because the bottom line is that this pasta is fantastic!  I’m just glad someone thought of making it!

Can I Reheat Pasta Carbonara?

Of course you can reheat any leftovers, even french fries, but some leftovers just won’t taste right. Others will taste even better, like leftover minestra, or crispy leftover pasta with tomato sauce!

No one else will probably admit this to you, but if you can avoid having leftover pasta carbonara, do it. The original dish is made off the heat, so heating it up once it’s been refrigerated will not bode well. Don’t get me wrong, you should definitely eat whatever’s leftover, just be prepared for a different culinary experience.

If you simply can’t find guanciale, try this similar bacon and egg pasta!

I recommend adding a little water in a nonstick pan and using a lid to sort of steam the leftover pasta carbonara. 

Traditionally, this dish is made with guanciale which is Italian style bacon made from pig’s cheek, however, since it’s not easily obtained in the US, I usually use pancetta (you can make your own pancetta) or American bacon and it’s still delicious, just not authentic.

• NOTES: to make the genuine recipe, you need to use guanciale and Pecorino Romano, however, if you are outside of Italy, guanciale is quite difficult (and expensive) to source, so please don’t fret if you have to use pancetta or bacon, or Parmigiano Reggiano instead of Pecorino Romano (a cow’s milk cheese instead of a sheep’s milk cheese).
• Chef Stefano recommends a “secret ingredient” in his pasta carbonara recipe, and it is lard. I highly recommend it despite being a small amount, I think it adds a certain glossiness to the sauce.

• It’s better to use quality ingredients over the “right” ingredients. For example, Parmigiano Reggiano cheese would be my choice over a copycat Pecorino cheese. Also, if you can buy guanciale, but it’s full of spices and nitrates, use a plain pancetta, or nitrate-free bacon.

• As the name suggests, you can use whatever shaped pasta you like, but traditionally it is made in Italy using plain old, spaghetti :)

Pasta Carbonara with Step by Step Directions

slightly adapted from Chef Stefano Barbato            serves 5

FULL PRINTABLE RECIPE BELOW

• good quality pasta (like Dal Raccolto or Rustichella D’Abruzzo)
• salt
• guanciale (or pancetta if you can’t find guanciale, or even lean bacon)
• lard
• egg yolks
• Pecorino Romano cheese (or Parmigiano Reggiano, if you can’t find Pecorino)
• black pepper

Cook the Pasta

Fill a large pot with water and bring to a boil to cook the pasta. Just before it starts to boil, add enough salt so that the pasta will be salted.

Prepare the Guanciale/Cured Meat

Slice the guanciale (remove the rind), pancetta or bacon into bite sized pieces or strips.

In a large pan (I used a wok) over medium-low heat, add the lard, then add the sliced guanciale (pancetta or bacon pieces). Cook until just starting to brown, but do not let it get dark or crisp. While the pasta and guanciale cook…

Make the Sauce

Beat the egg yolks in a bowl, then stir in the grated Pecorino cheese. Add some grated black pepper, next. Do not add salt: the Pecorino is salty, and we’re adding salted pasta water next.

Now, pour in some of the pasta water a little at a time and beat into the egg mixture. It should form a nice sauce.

Combine the Ingredients

When the guanciale is ready, turn off the heat. When the pasta is ready, remove it from the water and add directly into the guanciale in the pan. Stir to combine well.

Now it’s time to add the egg mixture. Do not turn the burner on, this is done off the heat.

Continue to mix well until the egg mixture forms a creamy, smooth sauce on the pasta. It’s so glossy and beautiful when made correctly: no clumps or curdled eggs.

Using a large fork, or kitchen tweezers, twirl some of the pasta into a ladle.

Bring the ladle to the plate. Keep twirling as you start to remove the ladle.

Remove the ladle and place the pasta onto the plate. Gently remove the tweezers.

Grate some more cheese on top of the pasta.

And grate some black pepper, too.

Serve immediately. Congratulations, you’re a star! Let me know what you think in the comments/reviews below.

Spaghetti alla Carbonara (Authentic Roman Recipe)

Servings: 5

Prep Time: 10 minutes minutes

Cook Time: 12 minutes minutes

Additional Time: 3 minutes minutes

Total Time: 25 minutes minutes

An egg-based spaghetti dish which comes from the Lazio region, and is made with guanciale and Pecorino cheese.

4.9 from 39 votes

Print Rate Pin

Special Equipment

• 1 kitchen tweezer

Ingredients

• 7 oz guanciale (see notes regarding substitutions)
• 1 tsp lard (organic)
• 5 egg yolks (organic)
• 5 oz Pecorino Romano, DOP cheese grated
• 1 tsp sea salt
• ½ tsp black pepper
• 1 lb spaghetti (high quality)

US Customary - Metric

Instructions

Cook the Pasta:

• Fill a large pot with water and bring to a boil to cook the pasta.
• Just before it starts to boil, add enough salt so that the pasta will be salted.

Prepare the Guanciale/Meat:

• Slice the guanciale (remove the rind), pancetta or bacon into bite sized pieces or strips.
• In a large pan (I used a wok) over medium-low heat, add the lard, then add the sliced guanciale (pancetta or bacon pieces). Cook until just starting to brown, but do not let it get dark or crisp. While the pasta and guanciale cook…

Make the Sauce:

• Beat the egg yolks in a bowl, then stir in the grated Pecorino cheese. Add some grated black pepper, next. Do not add salt: the Pecorino is salty, and we’re adding salted pasta water next.
• Now, pour in some of the pasta water a little at a time and beat into the egg mixture. It should form a nice sauce.

Combine the Ingredients:

• When the guanciale is ready, turn off the heat. When the pasta is ready, remove it from the water and add directly into the guanciale in the pan. Stir to combine well.
• Now it’s time to add the egg mixture. Do not turn the burner on, this is done off the heat.
• Continue to mix well until the egg mixture forms a creamy, smooth sauce on the pasta. It’s so glossy and beautiful when made correctly: no clumps or curdled eggs
• Using a large fork, or kitchen tweezers, twirl some of the pasta into a ladle. Bring the ladle to the plate. Keep twirling as you start to remove the ladle
• Remove the ladle and place the pasta onto the plate. Gently remove the tweezers Grate some more cheese on top of the pasta And grate some black pepper, too.
• Serve immediately.

Notes

• As long as you know the authentic Italian recipe, feel free to make it your own version.
• I would advise trying to make it as written the first time to see how it is, and then making changes (as will all other recipes).
• To make the genuine recipe, you need to use guanciale and Pecorino Romano, however, if you are outside of Italy, guanciale is quite difficult (and expensive) to source, so please don't fret if you have to use pancetta or bacon, or Parmigiano Reggiano instead of Pecorino (a cow's milk cheese instead of a sheep's milk cheese).
• It's better to use quality ingredients over the "right" ingredients. For example, Parmigiano Reggiano cheese would be my choice over a copycat Pecorino cheese. Also, if you can buy guanciale, but it's full of spices and nitrates, use a plain pancetta, or nitrate-free bacon, instead.

Nutrition

Serving: 1 | Calories: 805kcal | Carbohydrates: 70g | Protein: 28g | Fat: 45g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 293mg | Sodium: 1161mg | Potassium: 252mg | Fiber: 3g | Sugar: 3g | Vitamin A: 413IU | Calcium: 348mg | Iron: 2mg

Did you Make this Recipe?

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Author: slightly adapted by Christina Conte

Course Main Courses

Cuisine Italian

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