Pasta alla carbonara is one of the signature first courses of Italian cuisine, loved worldwide as much as the renowned Amatriciana. A recipe that is simple only in appearance, yet able to win over anyone at the first bite.
The creamy carbonara, aromatic and irresistible, perfectly represents our tradition, just like pasta alla Norma, baked pasta, spaghetti alla Nerano or Spaghetti alla Gennaro. Because, let’s be honest, you can never say no to a good plate of Italian pasta.
Today we’re talking about pasta alla carbonara without onion and without cream, a typical Roman dish that has become a national and international heritage. And yet, despite its fame, there is no single universally agreed version: over the years hundreds of interpretations have appeared, some very far from the original recipe, so much so that sometimes very little of the egg remains, as happens even in vegan carbonaras, where it is replaced with turmeric.
Some use pancetta in the carbonara, others staunchly defend guanciale, some use only pecorino, some Parmesan, some both, and some — making purists scream — even add cream. Some use parsley, some onion, some garlic and some nothing. Butter, oil, fish or zucchini — many versions, all respectable, but often a little distant from the simplicity of the original recipe, which in the end remains the most authentic and delicious.
Today we will prepare grandma’s pasta alla carbonara, very close to the Roman tradition, with a small variation: I will use Tuscan pecorino instead of Pecorino Romano and add a bit of Grana to obtain a less intense and more delicate flavor.
For the rest, all that remains is to discover how to prepare grandma’s true pasta alla carbonara. Before that, remember that if you want to stay updated on all my recipes, you can follow my Facebook page and my Instagram profile.
Also check out these classic first courses of Italian cuisine:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 3-4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients to make carbonara
- 10.6 oz spaghetti (no. 5 or 7)
- 7 oz guanciale (cured, spiced)
- 4 egg yolks (or 3 yolks and 1 whole egg)
- 3 oz Parmigiano Reggiano PDO (or Grana (about 3/4 cup grated))
- 3 oz Tuscan pecorino (or Pecorino Romano (about 3/4 cup grated))
- as needed salt
- as needed black pepper (freshly ground)
Tools
- Pots
- Bowls
- Frying pan
Preparation of Pasta alla carbonara: the original Roman recipe
Put lightly salted water on the heat to cook the pasta.
Trim the rind off the guanciale, then cut it first into slices and then into strips about 1 cm thick (about 3/8 inch).
Gather the guanciale in a heavy-bottomed pan, place it over the lowest heat and let it slowly brown in its own fat for about 10 minutes — be careful not to burn it, as it would become bitter. Separate the fat from the guanciale and set it aside (step omitted earlier by mistake). Prepare the grated cheese.
Pour the yolks into a bowl — usually one large yolk per person plus one extra, but you could replace two yolks with a whole egg (some people do). Work the yolks with 3/4 of the cheese, a little black pepper and the reserved guanciale fat until you obtain a creamy mixture (called “carbocrema” by some).
As for the cheese, you should traditionally use only Pecorino Romano, but for me it is too strong so I substitute with Grana and Tuscan or Sardinian pecorino.
Once these steps are done, drain the pasta al dente, reserving a little cooking water. Add the pasta to the pan with the browned guanciale, add the egg-yolk cream and toss over very low heat until the pasta reaches a creamy consistency, being careful not to overcook: you must avoid scrambling the egg; if needed, add a little cooking water.
Plate the pasta alla carbonara, garnish with a little more cheese and freshly ground black pepper, and serve immediately.
What is the secret to a perfectly creamy carbonara?
The secret is to use room-temperature eggs, toss the pasta off the heat and add a little pasta cooking water to obtain a smooth, enveloping cream.
What is the original recipe for pasta alla carbonara?
The original recipe for pasta alla carbonara includes few ingredients: pasta, guanciale, egg yolks, Pecorino Romano and black pepper. No cream, onion or garlic are used. The creaminess comes solely from the egg and the cheese.
Can pasta alla carbonara be made without cream?
Yes, the true pasta alla carbonara is made without cream. The cream is achieved by mixing the yolks with the pecorino and tossing the pasta off the heat for a velvety, natural texture.
Is it better to use guanciale or pancetta in carbonara?
In traditional Roman carbonara, guanciale is used, providing a more intense and authentic flavor. Pancetta is a common variation, but it changes the final taste of the dish.
Why does carbonara sometimes turn into an omelet?
Carbonara becomes like an omelet when the egg cooks too much. To avoid this, toss the pasta off the heat, stirring quickly with the egg and cheese cream.
What type of pasta is best for carbonara?
Spaghetti is the most used pasta for carbonara, but rigatoni, mezze maniche and tonnarelli are also excellent as they hold the cream well.Is pasta alla carbonara a Roman dish?
Yes, pasta alla carbonara is a typical Roman dish that over the years has become one of the symbols of Italian cuisine worldwide.
Can Parmesan be used in carbonara?
Traditionally only Pecorino Romano is used, but many families also add some Parmesan to make the flavor milder.
Can carbonara be prepared in advance?
Pasta alla carbonara is best freshly made. Preparing it in advance causes it to lose creaminess and changes the texture of the egg.
Is there a carbonara without eggs?
There are alternative versions of carbonara, such as vegan ones, but the traditional recipe always requires the egg as a fundamental ingredient.
