tagAlt.Traditional Spaghetti alla Carbonara

Traditional Spaghetti alla Carbonara

The best recipe for Carbonara spaghetti is here! List of ingredients for Carbonara and step by Step instructions on how to make Italian Carbonara pasta at home.

  • ( Scored 5 on 1 reviews )

Elena:

Finally a carbonara pasta like it's supposed to be! I made it at home and it s EXACTLY like the real one you get in Italy! I am definitely going to ma...

read all reviews...

Hailing from the heart of Rome, this classic fresh pasta dish is a genuine article and represents one of Italy's most beloved regional specialty pasta recipes.  Our presentation here includes the traditional, classic recipe with salty Pecorino cheese and crisp Italian guanciale for a taste sensation that will have you instanly back in that cute Roman trattoria, enjoying the sights and local flavors.

While there's a lot of pasta baggage here, with local experts frequently claiming specific prep methods as the tried and true versions, we happily follow our Rome-based local experts on their ingredient inclusions in order to prepare a fabulous, quick fresh pasta recipe that will have your whole family asking for seconds (maybe even thirds)!  

If you can source Aged Pecorino cheese and fresh eggs from your local grocer, proceed with those options as top-quality ingredients are key in this delicious fresh, traditional pasta dish.  Creamy and salty, you'll score serious local Roman cred points whenever you whip up this quick and delicious pasta recipe!

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Ingredients

for 4 servings

Traditional Spaghetti alla Carbonara Ingredients

  • Extra-virgin olive oil 2 table-spoon
  • Guanciale 200 grams
  • Spaghetti 350 grams
  • Eggs (Yolk Only) 4
  • Pecorino cheese 10 table-spoon
  • Salt as needed
  • Black Pepper as needed

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Preparation

for 4 servings

Step

1

Of 3

Prepare Spaghetti Carbonara

Bring a large pot of salted water to a boil for the pasta.

Heat olive oil in a large pan over medium heat; add guanciale. Cook the guanciale until evenly browned and crispy, 5 to 10 minutes. Remove from heat and drain the guanciale on paper towels.

Whisk eggs yolks, half of the Pecorino Romano cheese, and some black pepper in a bowl until smooth and creamy, set aside.

Step

2

Of 3

Cook Spaghetti

Cook the spaghetti in the boiling water, stirring occasionally, until tender but firm to the bite (al dente). Save some of the pasta cooking water!
Drain the pasta and return it to the pot. After a few seconds, pour the egg mixture over the pasta, stirring constantly, then add the remaining pecorino cheese and 1/2 cup of the cooking water. 
Continue stirring until the egg mixture and starchy water have resulted in a creamy sauce that coats the spaghetti, stir in the guanciale.

Step

3

Of 3

Complete dish and serve

Serve the spaghetti alla carbonara hot with some extra black pepper to taste!

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0.75l

Montpulciano d'Abruzzo Wines - one of the most prestigious red grape vines.

View product

Riserva Marina Cvetic - Montepulciano of Abruzzo DOC Wine - Masciarelli

0.75l

Unquestionably Masciarelli's most famous label, dedicated to his beloved wife who changed his life.

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Lupi e Sirene - Brunello of Montalcino Wine - Podere Le Ripi

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The Brunello di Montalcino "Lupi e Sirene" from Podere Le Ripi is a great Tuscan red wine made from Sangiovese grapes that matures for 36 months in oak barrels.

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Villa Gemma - Cerasuolo d’Abruzzo DOC Superior Wine - Masciarelli

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Reviews

E

Elena Friday 11th of December 2020

This Pasta alla Carbonara is my absolute favorite

Finally a carbonara pasta like it's supposed to be! I made it at home and it s EXACTLY like the real one you get in Italy! I am definitely going to make it every week until I can't take any more!!

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