Authentic Italian Pasta Carbonara

an Tradition

Discover the true taste of Rome with this traditional Carbonara—creamy, indulgent, and made without any cream.

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🛒 Ingredients (Serves 4)

• 350 g spaghetti (or bucatini/rigatoni)
  

• 200 g guanciale, rind removed, cut into strips (pancetta is acceptable if guanciale is unavailable) 

• 4 large egg yolks (some recipes include 1 whole egg) 

• 100 g finely grated Pecorino Romano Freshly ground black pepper, to taste

 

• Salt, only for boiling water 

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👩‍🍳 Step-by-Step Instructions

1. Cook the pasta
   Boil pasta in salted water until al dente. Reserve ⅓ cup of pasta water before draining.
2. Crisp the guanciale
   In a cold pan, cook guanciale over medium heat until crisped and fat has rendered. Remove the pan from heat. 
3. Prepare the sauce
   Whisk together egg yolks, Pecorino, and black pepper. Add a bit of hot pasta water to form a smooth paste. Combine off the heat
   With pan off heat, add drained pasta to the rendered fat and toss.
   
4. Add egg-cheese mixture
   Add the egg-cheese mixture while tossing quickly to create a creamy, emulsified sauce. Use more pasta water to adjust creaminess.
   
5. Serve immediately
   Return guanciale morsels to the dish, toss gently, and plate. Garnish with additional Pecorino and black pepper. Serve hot.
   

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💡 Tips from Roman Tradition

• No cream or garlic—authentic Carbonara relies purely on the emulsion of egg, cheese, and pasta water.
• Off-heat mixing ensures a smooth sauce without scrambling the eggs .
  
• Guanciale is key—its fat provides a rich, authentic flavor; bacon is a non-traditional substitute.
• Salt with care—the guanciale and Pecorino are salty, so only lightly salt the pasta water.
• Classic pasta types include spaghetti, bucatini, rigatoni, or tonnarelli .
  

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🧭 Origins & Context

Carbonara is a Roman dish that emerged in the mid-20th century, likely post–World War II. It evolved from older Roman pasta like gricia or cacio e uova, incorporating American ingredients like bacon and powdered eggs brought by soldiers. The term “carbonara” first appeared in print around 1950, further tied to this era .

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✅ In a Nutshell

Pasta Carbonara celebrates simplicity: premium ingredients, precise technique, and authentic flavor. No cream. No garlic. Just silky pasta, savory guanciale, sharp Pecorino, and bold black pepper—an enduring taste of Italian culinary heritage.