Easy Authentic Carbonara Recipe

overhead shot of pan of authentic carbonara

Course: Main Course, Main Dish

Cuisine: Italian

Keyword: authentic carbonara Italian recipe, authentic carbonara recipe, carbonara recipe, carbonara with guanciale, easy carbonara recipe, Italian carbonara, no cream carbonara, pasta carbonara, real carbonara, Roman carbonara, spaghetti alla carbonara, spaghetti carbonara

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings:

Calories: 569kcal

Author: Chef Jessica Formicola

This authentic carbonara recipe is made the Roman way with guanciale, Pecorino Romano, eggs, black pepper and pasta water. It is rich and creamy without a drop of cream.

Print Recipe

Equipment

Ingredients

1 pound dry bucatini or spaghetti
1 tablespoon coarse kosher salt
10 ounces guanciale, pancetta or thick cut bacon , diced or cut into 1-inch slices
2 whole eggs
4 egg yolks
1/2 cup pecorino romano cheese , finely grated
1/2 cup reserved pasta water*
freshly ground black pepper
maldon sea salt

Instructions

In a large pot, boil enough water for the 1 pound dry bucatini or spaghetti. When it comes to a rolling boil, add 1 tablespoon coarse kosher salt.
Cook the pasta according to the package directions or al dente, or even 1 minute less.
When pasta is done, ladle out about 1 cup of starchy boiling water to a heat safe measuring cup. Drain the pasta and set aside.
In a large skillet, brown the diced 10 ounces guanciale, pancetta or thick cut bacon over medium heat. Use a skillet that might seem too large for this task because you will be using the same one to toss your pasta later, so it needs to be large enough to accommodate 1 pound of cooked pasta.
When the pork is cooked and lightly crisped, remove it to a paper towel lined plate using a slotted spoon, but reserve about 2 tablespoons of the rendered the rendered fat in the skillet. This doesn't need to be exact.
In a medium bowl, whisk the 2 whole eggs with 4 egg yolks. After whisked, combine with the 1/2 cup pecorino romano cheese cheese and about 2 tablespoons reserved pasta water. Set aside.
Turn the heat to medium to heat the rendered fat until shiny, then add the pasta to the skillet and toss well to reheat the pasta and evenly coat.
Remove the skillet from the heat source and try to pile pasta in the center. Using tongs, slowly pour the egg mixture over the hot pasta, tossing fast to heat the sauce over the pasta.
Toss for 2 minutes, pasta starch will help sauce thicken, along with residual heat. Add the cooked pork back to the skillet.
If your sauce is too watery or loose, add more cheese. If you sauce is too thick and clumpy, slowly add additional pasta water. You may not use all of the pasta water.
Transfer to serving dishes and season with freshly ground black pepper, maldon sea salt and additional cheese. Serve immediately.
If you've tried this recipe, come back and let us know how it was in the comments or ratings.

Video

Notes

What if I forgot to reserve some of the pasta water? I can't tell you how many times I've done this. My husband hears the curse word from the kitchen and he doesn't even ask, instead yelling in "forgot to save some water!" I even put the measuring cup with a ladle right by the cooktop, still I fail. So I have also become really good and finding alternate solutions. The easiest is just a small amount of cornstarch in water. About 1 tablespoon for 1 cup of water. Afterall, pasta water is just starchy water.

Nutrition