The One and Only Italian Spaghetti Carbonara
Unlike a lot of recipes out there for spaghetti carbonara, this is the true Italian recipe from an Italian! You can't get more authentic than this recipe! Note there's no cream, just eggs, and Pecorino Romano cheese is used, not Parmesan.
Ingredients
Serves: 4
- 400g spaghetti
- 150g bacon, cut into small cubes
- 3 egg yolks
- 1 whole egg
- 30g grated Pecorino Romano cheese
- salt, to taste
- plenty of freshly ground black pepper
Directions
Preparation:5min ›
Cook:15min ›
Ready in:20min
- Cook pasta in plenty of lightly salted water until al dente.
- In the meantime, place the bacon in a frying pan without any fat (oil or butter) and fry until crisp.
- In a bowl, whisk together the 3 egg yolks and 1 whole egg. Add the cheese, salt and some black pepper, then whisk well. Finally, stir in the crispy bacon.
- Drain the spaghetti, then immediately transfer to the bowl and toss well to coat in the egg mixture.
- Serve straightaway and sprinkle with additional cheese and ground black pepper.
Suggestion:
If the egg mixture becomes too thick, add a little of the cooking water from the pasta to dilute the sauce. But remember, the eggs should never be scrambled!
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Reviews and Ratings
Global Ratings:
(11)
Reviews in English (8)
One of our favorites. You can hit it with a little of the hot dishwater, and/or hit it with a bit more cheese to loosen or tighten it. sorry I meant the pasta water - we call it dishwater lol anyway the guanciale really makes it - you can do it with pancetta or prosciutto or whatever you have, but the cheek meat is the apotheosis of taste. Peace and Love, JR&L - 18 Mar 2019 (Review from Allrecipes USA and Canada)
I used bacon and I added a quarter cup of cream and a cup of peas. Turned out great. - 25 Aug 2018 (Review from Allrecipes USA and Canada)
I have never made anything like this until tonight. Even my pasta picky daughter liked it. Super easy to make, Next time I will probably add some fresh peas - 09 Mar 2018 (Review from Allrecipes USA and Canada)