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:
(6)
Reviews in English (4)
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)
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