Once you’ve tasted the classic Roman Spaghetti alla Carbonara you’ll never forget the experience. This recipe shows you how to correctly balance the cheese, eggs, pork and pasta. When you are craving comfort food, NOTHING cures you like creamy pasta carbonara. The secret is in the way you handle the hot pasta and eggs and we’ll share that secret with you.
For this recipe you will need: guanciale or pancetta, garlic, red pepper flakes, olive oil, dry white wine, eggs, Pecorino romano cheese, Parmigiano-Reggiano cheese, coarsely ground black pepper, sea salt, fresh flat leaf parsley, spaghetti.
Key to Spaghetti alla Carbonara
The key to this spectacular dish is its rich ingredients:
- eggs
- egg yolks
- two different cheese
- the spiciness of two kinds of pepper
- crispy, salty pan-fried nuggets of guanciale — Italian salt-cured pig jowl, or pancetta — salt-cured Italian bacon.
Your first taste will have your eyes lifting up to heaven because a taste so divine couldn’t be of this earth.
The simplicity of this recipe reminds me of the Stracciatella Alla Romana recipe. So easy to make and yet so good.
Arch of Constantine Rome Italy
Every Italian region wants pasta carbonara credit
Since the pasta alla carbonara dish is so delicious, everyone wants credit for the original recipe. Most of the time it’s attributed to the cucina romana.
Some of the theories surrounding pasta alla carbonara
- Competing theories give credit to the woodcutters in the Apennine mountains of the Abruzzo, and also coal workers because ” alla carbonara” means coal worker’s style.
- Another theory credits the food shortages during World War II. During the war, the Allied troops in Rome distributed military rations of powdered eggs and bacon. The story goes that the clever Romans used these ingredients to make the dish.
- Another credit goes to the Lazio region where pasta is seasoned with eggs, lard, and pecorino cheese.
- The simplest and most believable story is that this type of dish always existed at a family level and at the local osterie (simple Italian restaurants, usually inexpensive) because the ingredients are simple and not impossible to obtain.
Pasta alla Carbonara Belongs to Rustic Italian Cuisine
Spaghetti Alla Carbonara a pasta dish with a rich sauce.
It doesn’t matter where spaghetti alla carbonara started, it’s an important part of the rustic Italian cuisine and everyone can claim it.
The traditional carbonara recipe calls for the guanciale but it might be hard to find so a good substitute is the pancetta.
If you decide to use bacon, be sure it isn’t smoked . . . smoked bacon will overpower the delicate flavor of this dish.
Although you may find some recipes may add cream to the sauce, an authentic carbonara sauce recipe does not use heavy cream. The combination of eggs, cheese, and pasta water combine to make a creamy, silky sauce that doesn’t need that cream.
Tips for Making Creamy Spaghetti Alla Carbonara
Pasta water should taste like the ocean.
For a full pound of pasta you should add a heaping tablespoon of salt. This is what gives the spaghetti or whatever pasta you use taste.
Save some pasta water.
Whenever you cook pasta always save some of the starchy cooking water. You will need some of this water to make the creamy sauce for the pasta carbonara. This tip is also useful whenever making any type of pasta with sauce.
Toss the pasta in the guanciale or pancetta fat.
Once you cook the meat keep the fat in the pan and toss the pasta in it. You want the pasta to be lightly coated by the fat.
Turn off the heat when adding the eggs.
After tossing the spaghetti in the pancetta or guanciale oil, remove the skillet from the heat and add a couple of teaspoonfuls of the pasta water to it so that the bottom of the pan isn’t dry.
Stir in the egg, Parmesan mixture and keep tossing the pasta until the eggs begin to thicken and turn to a smooth custard. Stirring keeps the eggs from curdling while the heat from the pan and the pasta cooks the eggs.
Season the pasta alla carbonara
Season with coarsely ground black pepper and generously sprinkle with Italian parsley. Serve immediately.
We hope you make this pasta alla carbonara recipe for you and your family. We’re sure you’ll consider this recipe a keeper.
Tutti a tavola è pronto
Un caro saluto e alla prossima.
YOU MAY NEED…
The following are affiliate inks. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Thank you for being a part of All Our Way!
This is just the type of measuring cup that is great to have for all purposes. There is nothing more frustrating than to have a liquid measuring cup that won’t pour. So many times we start to pour a liquid and it dribbles instead. The V-spout makes sure you pour without spilling.
Classic Roman Spaghetti Alla Carbonara
Pasta carbonara is all about balancing eggs, cheese, pork, and pasta. The sauce is rich and creamy and so good you’ll be craving more. Yes, it is comfort food at its finest. The eggs act as an emulsifier that binds the fat from the pork to the sauce so that it is velvety smooth and creamy.
If you like this recipe, please consider giving it a 5-star rating.
Classic Roman Spaghetti alla Carbonara
Ingredients
- 1 lb. spaghetti or 1 lb. rigatoni pasta
- 1/4 c. extra virgin olive oil
- 1 tsp. red pepper flakes
- 3 garlic cloves thinly sliced
- 8 oz. guanciale or pancetta cubed in small 1/4" cubes
- 1/2 c. dry white wine
- 4 fresh large eggs --warm to room temperature -- separate two of the eggs and use just the yolks saving the whites for another use
- 1/2 c. Parmigiano-Reggiano cheese freshly grated
- 1/2 c. Pecorino cheese freshly grated
- Coarsely ground black pepper -- q.b. quanto basta -- or to your taste
- Sea salt
- Fresh flat leaf Italian parsley-- use a generous amount coarsely chopped
Equipment Needed
Instructions
- Break the two eggs into a bowl, adding the yolks and both cheeses.Whisk to blend well, set aside.
- Bring a large pot of water to boil over high heat. Generously salt the boiling water, add the pasta and cook until al dente, 8 to 10 minutes.
- While pasta is cooking, heat a large skillet, add the olive oil and the guanciale or pancetta, sauté until just starting to brown about 2 minutes. Add garlic and red pepper flakes and cook another 2-3 minutes more. Add the wine and cook until reduced by half. Set aside but keep warm.
- When pasta is done, reserve about 1 cup of the water then drain the pasta and add the pasta to the large skillet and toss with the meat in the pan.
- From the 1 cup of reserved water take 1/2 cup and slowly pour into the egg mixture while stirring briskly. This tempers the eggs and prevents them from scrambling when you add them to the hot pasta.
- Pour the egg mixture over the pasta and toss rapidly to coat the pasta with the sauce. This is best done with tongs. If the sauce seems too thick then add a little more of the pasta water to get the consistency you like.
- Season with coarsely ground black pepper and sprinkle generously with the Italian parsley.
Notes
- The heat from the pan and the pasta helps to cook the eggs.
- Short pasta such as the rigatoni makes it easier to toss with the sauce.
- This is a wonderful dish to serve to guests -- believe me there won't be any leftovers.
Nutrition
Note: Recipes and content from ©2014-2019 are copyright protected. Please do not use content or recipe without prior written permission. If you want to share the information please link to this post. Grazie!
English
Dutch
French
German
Italian
Portuguese
Russian
Spanish
Dee | Grammy's Grid says
Thanks so much for linking up at the #BloggingGrandmothersLinkParty 40!
Dana says
This sounds so easy! I’ve always wanted to make pasta alla carbonara from scratch, but using raw eggs always sort of freaked me out. But the way this is explained makes it way less intimidating. I can’t wait to try it!
Trish Bozeman says
I’ve actually never had spaghetti carbonara but I’ve always wanted to make it! Thanks for making an approachable recipe. A must make!
Sean@Diversivore says
Carbonara is MAGIC. I love making it, and seeing just how the heat of the past transforms the eggs and cheese into silky smooth deliciousness. It’s one of my favourite things. I’m lucky enough to have access to guanciale, but it’s awesome with good pancetta too (and maybe even a bit easier to like for some – guanciale definitely has a stronger ‘pork’ taste). I’ve never made it with white wine though! I’m very curious about this variation, and I’ll have to give it a shot! Cheers.
Carmy says
I absolutely love pasta to the moon and back. I’m always shocked when people would dump their pasta water out and I’m like NO SAVE IT FOR THE PASTA! It’s where all the goodness is 😉 Definitely will have to try your carbonara recipe. Thanks for breaking it down.
Sandra Shaffer says
This brings back memories from when my kids were little. This was and still is their favorite pasta dish. simple, but sure is loaded with flavor. Great tip on turning off the heat when adding the egg. Perfect every time!
Daniela says
Pasta alla Carbonara is one of my favorite Italian pasta dishes, so I was very excited to see this post. I really appreciate all the tips you give in it. For example, I have never thought about tossing the pasta in the pancetta fat but that sounds like a great idea! I can’t wait to try this version!
Debra says
I had no idea Carbonara had eggs in it! That explains so much. Now we won’t have to go to a restaurant for this deliciousness. Love the historical perspective as well.
Gloria says
I am a pasta lover. I could eat it everyday!! This sounds amazing. I know hubby would love this too. Classic recipes are the best. I will bring the wine. What time is dinner.
Liz Cleland says
You honestly had me at pasta! This looks so good I can’t wait to try it out!!
Natalie says
I love carbonara. It’s on our family menu like all the time. It’s super simple and so delicious. I love the addition of wine. I will definitely give this a try. Sounds so delicious.
Neha says
Carbonara is one of my most favorite flavors and I can’t get over how simple and quick this recipe sounds. Making this one your way real soon!
Charity says
My husband and I LOVE carbonara (we fight to be the one to order it at a restaurant) but we’ve never made it at home! Need to try this recipe stat!
Amanda says
Carbonara is easily one of my favorite pasta sauces, and I love how quick and easy this recipe is! It’s so delicious and perfect for company. Thanks for sharing!
Sara says
Carbonara is one of our FAVORITE pasta dishes! So simple, elegant, and absolutely delicious. I love your tips here, too!
Lois Christensen says
Oh yummy! I really need to learn how to make this recipe!
Ashton Max says
YUM! I love the combination of flavors and colors. Healthy, filling, and delicious. Can’t wait to try this recipe, I know my family will love it!
Jenni LeBaron says
I absolutely love spaghetti carbonara! It’s such a rich and delicious dish worthy of a special occasion. I can’t wait to try your version of the recipe because it looks fantastic!
Julie says
Fun fact: if your pasta water is actually as salty as the ocean, it would be pretty disgusting. 🤣 A gallon of ocean water contains roughly 7.5 tablespoons of salt! Can you imagine adding that much salt to cook pasta?! Most people vastly under salt their pasta water, but I always laugh when I hear the phrase “pasta water should be as salty as the sea.”
Marisa Franca says
Ciao, Julie!! I know – that is funny.😁 The saying is an exageration so that people add a bit more salt to the water than just a shake.
Arlene Mobley says
I’m drooling over here! We love Italian and this is going to be served up soon!
Jordan says
This is one of my all time favorite Italian meals but I’ve never tried making it at home. Hopefully I can handle your awesome directions and not mess it up! It looks divine.
Anne Lawton says
I love pasta carbonara but have not made it at home. Thanks for sharing this recipe and your tips, I think I will give it a try real soon!
Mama Maggie's Kitchen says
This dish looks SO deliciously good. I wish I could eat that right now!
Denise says
this look so delicious and flavorful, perfect comfort food. And surprisingly easy to make!
Veena Azmanov says
Delicious, cheesy and a perfect Dinner option any day.
Sharon says
This pasta dish looks so creamy and decadent. Would be perfect for date night or a special dinner party. Looks great!
Jolina says
I’m not surprised the regions want to claim carbonara as their own. It’s delicious! I like making carbonara though whether my eggs curdle is a hit or miss. Thanks for your tips! I can’t wait to try them out.
Gloria | Homemade & Yummy says
We are pasta lovers in our house. This along with a nice glass of wine beats going out to dinner any night of the week. I know hubby will be thrilled when I make this for dinner tonight.
giancarlo cenciarini says
Great Franca.You got the talent to improve even the great classic dishes.Did you learn from your mamy? What school did you go?You should do a book instead of sharing with us. I used to make guanciale and pancetta,but gave me colesterol.I buy Costco loin and make lonzino and sausages ,no fat. Arrivederci.Buona giornata and keep them coming. Giancarlo.
Marisa Franca says
Ciao, Giancarlo! Sei molto gentile, grazie! I enjoy sharing recipes and talking abut delicious Italian food. I’d certainly love to taste your lonzino and sausages. I know they must be delicious!! Alla prossima!!
Kylie | Midwest Foodie says
I have always wanted to make carbonara but have felt like it’s too complicated. This post has made me realize that I can confidently make this at home. Can’t wait to try it this weekend when we have friends over!
Jovina Coughlin says
I love Carbonara. I think it is my favorite pasta.
Marisa Franca says
I know what you mean, Jovina!
Thistle says
This is one of my favorite dishes! I order it all the time in different restaurants!
Thanks so much for the delicious recipe!
Happy day to you friend!
karianne