Spaghetti Carbonara is one of the most loved pasta dishes in Italy, a traditional recipe using only a few quality ingredients. Roman tradition dictates that carbonara uses three ingredients: guanciale, egg yolks, and Pecorino Romano. Various pasta shapes can be used: spaghetti, rigatoni, or mezze maniche. There’s only one recipe for spaghetti carbonara, and Romans do not accept revisions or alterations: my blog contains revisions (but don’t tell the Romans!) and today I propose the recipe for the true carbonara, staying true to the original recipe.
For more traditional recipes, check out the collection First Courses of Italian Cuisine
Did you know that April 6th is Carbonara Day?
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 7 oz Spaghetti
- 3.5 oz Guanciale
- 2 Egg Yolks (large eggs)
- 3.5 oz Pecorino (grated)
- to taste Salt
- to taste Pepper
Preparation
To make spaghetti carbonara, remove the rind from the guanciale, cut it into slices about half an inch thick, then into strips.
Place the guanciale in a pan and brown it over medium heat. Make sure it doesn’t burn, and remember: do not add oil.
In a bowl, combine the egg yolks, Pecorino, and a pinch of pepper. Mix with a whisk or a fork until you get a creamy mixture. If necessary, add a tablespoon of pasta cooking water.
Cook the pasta in plenty of salted boiling water; once cooked (preferably al dente), drain it and add it to the skillet with the guanciale. Sauté over the heat to combine the pasta with the guanciale.
Remove the pasta from the heat and add the egg yolk and Pecorino cream.
Combine the pasta with the cream; if the cream is too dry, add a tablespoon of pasta cooking water.
Serve with a sprinkle of Pecorino and pepper if desired. Enjoy your meal!
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