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Authentic Spaghetti Carbonara

A close-up of a plate of authentic Spaghetti Carbonara, featuring perfectly cooked pasta coated in a creamy sauce with crispy guanciale.
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Learn to make classic Spaghetti Carbonara with guanciale, Pecorino Romano, and black pepper. This recipe avoids cream for an authentic Roman flavor.

Ingredients

Scale
  • 1 pound spaghetti
  • 4 ounces guanciale, diced
  • 3 large eggs
  • 1 cup Pecorino Romano cheese, finely grated
  • 1 teaspoon black pepper, freshly ground
  • Salt to taste
  • 1/2 cup pasta water

Instructions

  1. Cook guanciale in a large skillet over medium heat until crisp. Remove guanciale, leaving rendered fat in the skillet.
  2. Cook spaghetti in salted boiling water until al dente. Reserve 1/2 cup pasta water before draining.
  3. In a bowl, whisk eggs, Pecorino Romano, and black pepper.
  4. Add drained spaghetti to the skillet with the guanciale fat. Toss to coat.
  5. Remove skillet from heat. Gradually add egg mixture to spaghetti, tossing quickly to coat. Add reserved pasta water a little at a time to create a creamy sauce and prevent eggs from scrambling.
  6. Add cooked guanciale and toss.
  7. Serve immediately, garnished with extra Pecorino Romano and black pepper.

Notes

  • For a less intense flavor, you can use pancetta instead of guanciale.
  • Ensure your skillet is off the heat when adding the egg mixture to prevent scrambling.
  • The pasta water is key to emulsifying the sauce.

Nutrition

Find it online: https://blissbatter.com/spaghetti-carbonara-authentic-roman-taste/