AUTHENTIC SPAGHETTI CARBONARA

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This is indeed what I really consider an authentic Spaghetti alla Carbonara (kahr-boh-NAH-rah) from Rome. I visited Rome a few times in my life and since then I always enjoyed eating their best carbonara. One of the most delectable and easy Italian pasta...

Spaghetti alla Carbonara

Some say it derives from a nineteenth-century secret political society called: "Carbonari". Others believe it comes from Abruzzo's and Lazio's coal miners lunch. Whatever its origin it's a Roman dish served in trattoria (local restaurant) of many Italian cities.

Spaghetti alla carbonara could have many variations that include adding a little garlic, onion, hot pepper and parsley. But the Italian-American variation is too often made with the addition of heavy cream or even another pasta shape like rigatoni. I think this dish is best at its purest with the only flavors of the Italian "guanciale" or "pancetta" and the Pecorino cheese to enhance this egg-coated spaghetti recipe.

Recipe:

Authentic And Easy Spaghetti Carbonara

Preparation Time: 10
Cooking Time: 10

INGREDIENTS: Serves 2

  • ½ lb. (200g) spaghetti or rigatoni pasta
  • 3 ½ oz. (100g) Italian pancetta (diced bacon) or authentic guanciale
  • 2 eggs (1 yolk + 1 whole)
  • 3 oz. (85g) grated pecorino romano cheese or parmigiano reggiano cheese
  • salt & freshly milled black pepper

INSTRUCTIONS:

  1. With a whisk start beating the eggs in a bowl. Add the pecorino cheese and mix all with fresh milled pepper.
  2. While the pasta cooks take a frying pan for the diced bacon and start to fry it until brown and crisp.
  3. Once the spaghetti are cooked drain and put them in the frying pan with the bacon. Pour over the beaten eggs and cheese, mix all with a fork.
  4. Serve hot with extra milled black pepper and grated parmigiano cheese.

NOTE

The authentic recipe does not use heavy cream, so leaving spaghetti lighter and less caloric, but willingly is a variation to try. Another variation is to use half dose of Pecorino Romano cheese and half dose of grated Parmigiano Reggiano. Anyway the authentic carbonara just calls for Pecorino Romano which is best for this recipe. If you like or don't have pecorino cheese instaed you can use Parmigiano Reggiano but keep in mind the flavor will be different.

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WHERE TO FIND THE BEST CARBONARA IN ROME

I'm sure you can have a much better carbonara when in Rome than the one described here. Mainly, because it’s difficult to find authentic guanciale (pork cheek) at grocery stores abroad. It’s a real mission even for me that I live in Italy, so that’s why it’s easy to fall back on diced bacon.

But if you are planning to visit Rome in a next future there are a few places where you can eat a good carbonara: Best spaghetti alla carbonara in Rome...

Spaghetti alla Carbonara Roman Pasta

INGREDIENTS: SERVES 2

I tried to do my best but I could only put my hands on some diced bacon I founded at the grocery. Maybe I could have done a better job searching longer for a piece of guanciale, but instead I held on. I thought I don't  want to dishearten you if you might not find guanciale were you live.

  • ½ lb (200g) spaghetti
  • 3 ½ oz (100g) Italian guanciale or pancetta or diced bacon
  • 2 eggs (1 yolk + 1 whole)
  • 3 oz (85g) grated pecorino romano cheese or parmigiano reggiano cheese
  • salt & freshly milled black pepper
carbonara ingredients

Now there's a reason I did it for two and that was just for me and my wife. But you can scale up and double the ingredients if you need 4 servings and anyway an egg for person.

Beat the 2 eggs with a whisk.

Add fresh milled pepper to taste.

Add the pecorino and/or parmigiano reggiano to your choice and mix the whole.

Take a frying pan, add the diced bacon (Italian pancetta) and this can be done while the pasta is cooking.

Cook for a couple of minutes stirring often the bacon with a wooden spatula until the fat has become transparent and slightly crisp.

Take the mixture of beaten eggs and cheese then pour over the spaghetti.

Once ready throw the spaghetti in while they are still warm.

Throw Spaghetti in the Pan...

With a wooden fork twirl and turn the pasta until all is well mixed before making the portions.

Turn Until Well Mixed...

Serve immediately, adding fresh milled pepper, and sprinkle some extra grated cheese to your taste.

Yes, spaghetti or another kind of pasta shape makes carbonara a simple recipe and yet very tasty.

Other easy spaghetti recipes I like to make that you can try are spaghetti alla puttanesca with olives and anchovies and spaghetti all'amatriciana.

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