Spaghetti alla Carbonara
The real Roman carbonara: eggs, pecorino, guanciale, and black pepper. No cream.
Carbonara is a Roman dish, and in Rome it never has cream. The silk comes from eggs and pecorino tempered with hot, starchy pasta water.
The one detail that makes this work: pull the pan off the heat before the eggs go in. Egg cooked too hard scrambles; egg cooked just enough turns into a glossy sauce.
By Lucia Moretti
More pasta to cook next: Authentic Cacio e Pepe Recipe, Tiramisù Classico, Risotto alla Milanese.
Step by step
These photos follow the method in order, from the first prep step to the plated dish.
Where It Goes Wrong
Scrambled egg bits Take the pan off the heat and let it cool 60 seconds before adding the egg mixture
| Symptom | Cause | Fix |
|---|---|---|
| Scrambled egg bits | Pan was too hot when the eggs went in | Take the pan off the heat and let it cool 60 seconds before adding the egg mixture |
| Sauce is dry and clumpy | Not enough starchy water | Add reserved pasta water a tablespoon at a time while tossing |
| Sauce slides off the pasta | Pecorino not grated fine enough | Use a fine grater so the cheese melts into the eggs |
| Too salty | Guanciale and pecorino are both salty | Salt the pasta water a little less than usual and taste before adding more |
Recipe
Ingredients
Method
- 1
Bring a large pot of water to a boil and salt it well. It should taste like the sea.
- 2
Cook the guanciale in a cold, dry skillet over low heat for 8 minutes so the fat renders without burning. Turn off the heat and leave the fat in the pan.
- 3
Whisk the eggs, yolk, pecorino, and a heavy dose of black pepper into a thick paste.
- 4
Boil the spaghetti until just shy of al dente, then reserve 1 cup of pasta water before draining.
- 5
Add the drained pasta to the skillet with the guanciale (heat still off) and toss to coat in the fat.
- 6
Pour in the egg mixture and toss hard, adding hot pasta water a splash at a time until the sauce turns glossy and coats each strand.
- 7
Serve immediately with more pecorino and pepper.
FAQ
Can I use bacon instead of guanciale? You can use pancetta in a pinch. Bacon adds smoke that changes the dish, so use it only if that is all you have.
Can I use bacon instead of guanciale?
You can use pancetta in a pinch. Bacon adds smoke that changes the dish, so use it only if that is all you have.
Why no cream?
Traditional Roman carbonara has never used cream. The eggs and cheese make the sauce creamy on their own.
Is the egg safe if it is barely cooked?
The residual heat brings the eggs above a safe temperature. If you are cautious, use pasteurized eggs.
Comments
No approved comments yet.
Sign in to leave a comment. Comments stay hidden until they are approved.
Related recipes
Authentic Cacio e Pepe Recipe
This authentic cacio e pepe recipe pairs pasta with a smooth Pecorino Romano and black pepper sauce, using starchy water and gentle heat instead of cream.
Tiramisù Classico
The classic no-bake layered dessert of espresso-soaked savoiardi and mascarpone cream.
Risotto alla Milanese
Saffron risotto from Milan, finished with butter and Parmigiano for a loose, creamy wave.
Ribollita
Tuscany's thick reboiled soup of cannellini beans, cavolo nero, and day-old bread.