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.
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!
This was great with a few additions. I added quite a bit of extra pasta water and it was still a tad dry. Next time I’ll add pasta water, a bit of cream, and perhaps another egg. - 28 Nov 2017 (Review from Allrecipes USA and Canada)
Delicious! I didn't have guanciale, so I used prosciutto and it was still good. Highly recommend! - 08 May 2017 (Review from Allrecipes USA and Canada)
Great simple recipe. Don't forget to reserve 1 cup of the pasta water to mix in with everything. That starchy water will give it a nice creamy texture and keep it from being overly sticky. - 18 Mar 2017 (Review from Allrecipes USA and Canada)