How To Make Authentic Pasta alla Carbonara

There are few pasta dishes that compare to the delight of an authentic pasta alla carbonara. Traditionally made with spaghetti, this classic dish uses crispy guanciale—or pig jowl—alongside a handful of ingredients to create magic.

Alongside cacio e pepe, amatriciana, and alla gricia, pasta alla carbonara remains one of the four pillars in Rome’s traditional pasta recipes—and for good reason.

Like many Italian recipes, carbonara is complex in its simplicity. With only five main ingredients, this pasta uses a combination of egg and cheese to create a beautiful, creamy sauce that is iconic.

Pasta alla Carbonara

This authentic Italian recipe blends egg yolk, guanciale (pig jowl) and grated pecorino cheese for a creamy, salty classic Roman pasta.

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Prep Time 10

Cook Time 15

Course Main Course, Pasta

Cuisine Italian

Servings 4 Servings

Equipment

Small mixing bowl
Large sauté pan
Cheese grater
8-quart cooking pot

Ingredients

1 pound pasta see notes below
1/2 pound diced guanciale
2 tablespoons extra virgin olive oil
1 cup freshly-grated Pecorino Romano cheese
4 eggs
Freshly ground black pepper
Salt

Instructions

Bring a pot of water to boil while preparing sauce.
Put the diced guanciale and olive oil in a large skillet. Sauté over medium heat until the edges of the guanciale pieces are just turning brown, about 2-3 minutes, stirring occasionally to cook evenly. Set the pan and its contents aside but keep warm.
1/2 pound diced guanciale, 2 tablespoons extra virgin olive oil
When the water boils, add salt and then pasta. Stir occasionally until al dente.
1 pound pasta, Salt
While the pasta is cooking, whisk the eggs, grated cheese, and a generous grinding of pepper in a small bowl. Whisk gently until the mixture is smooth and creamy.
1 cup freshly-grated Pecorino Romano cheese, 4 eggs, Freshly ground black pepper
When the pasta has finished cooking, add it to the skillet with the guanciale and toss quickly to mix well.
Make sure the burners have been turned off before pouring the cheese and egg mixture into the pan. Stir quickly to combine all ingredients. The warm pasta and guanciale will heat the sauce, and stirring rapidly will ensure that the eggs in the mixture do not overcook and create lumps.
Transfer to individual bowls and enjoy immediately.

Notes

The traditional pasta used in carbonara is spaghetti, but you can substitute it with bucatini if preferred.

Keyword Authentic, Carbonara, Cheese, Dinner, Egg, Guanciale, Italian, Main, Meat, Roman, Rome, Spaghetti

How To Make Authentic Pasta alla Carbonara