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!
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)
This is the real deal; simply delicious. The spaghetti is folded into the egg/guanciale mixture without heat, far from the heat source. After draining the spaghetti, I usually toss it in the pan that I used to cook the guanciale. This gives it some extra flavor. Make sure you top it with extra black pepper to make it "carbonara" (carbon colored). Thank you for the recipe. - 13 Mar 2017 (Review from Allrecipes USA and Canada)