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Authentic Italian Pasta Carbonara

Authentic Italian Pasta Carbonara

an Tradition

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


🛒 Ingredients (Serves 4)

 


👩‍🍳 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.

💡 Tips from Roman Tradition


🧭 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 .


✅ 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.

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