Here’s how to make authentic Carbonara! I told you guys we were missing Rome. So the only right answer, aside from booking a flight back, was to have a CARBONARA NIGHT! Andrew claims this tasted just like the carbonara we ate in Rome, but I can’t take all the credit. We learned how to make this spaghetti carbonara recipe at Riccardo Cooking Class. We had such a great time – here’s a video of our experience!
I knew immediately that I had to recreate this dish at home and provide this recipe for all of you! Now we make this at-home version whenever we’re missing our favorite city. Just like any Italian dish, there’s always a very opinionated way of doing it. This is the best method and recipe we’ve ever tried. The good news is that this carbonara recipe only requires a few simple ingredients and is done in under 30 minutes!
Tips
As always, using high-quality ingredients is the key to success here! That means grabbing the real deal of Pecorino Romano and Parmigiano Reggiano (or Grana Padano), guanciale, and bronze-cut pasta (I like using spaghetti for this, but rigatoni is also great). These ingredients truly elevate the entire dish, and this specific method creates the creamiest carbonara sauce that you’re going to LOVE! It truly makes all the difference in how to make authentic carbonara.
What You’ll Need
- Spaghetti
- Guanciale (or pancetta or bacon)
- Pecorino Romano
- Parmigiano-Reggiano (or Grana Padano)
- Egg and egg yolks
- Freshly ground black pepper
Step-By-Step Recipe Method
- Bring a large pot of heavily salted water to a boil and cook the spaghetti to al dente perfection according to package directions.
- Place the guanciale pieces into a medium stainless steel skillet over medium heat and cook, stirring occasionally, until golden brown and crispy. Once done, remove from heat and set aside, being sure to reserve 2 tablespoons of the melted fat. (In Rome, we learned to set one side of the skillet onto the back of a spoon to tilt it so the fat pools to one side.)
- In a large stainless steel or glass bowl, combine the whole egg, egg yolks, and black pepper. Place the bowl directly over the boiling pasta water, being careful that it does not touch the water, while whisking vigorously until the eggs become slightly thick and creamy. (This process is used to pasteurize the eggs and create the most ideal texture)
- Once the mixture has slightly thickened, remove the bowl from the heat. Add in Pecorino Romano, Parmigiano-Reggiano, and the 2 tablespoons of the reserved guanciale fat. Whisk to combine until well incorporated. Slowly stream in a ladle-full (¼ cup at a time) of hot pasta water while whisking. Be careful not to scramble the eggs. (If the consistency is too thick, slowly add more pasta water. If it’s too thin, you can add a bit more cheese to thicken.)
- Strain the pasta and add it directly into the large bowl with the egg mixture. Using a slotted spoon, add half of the crispy guanciale into the bowl as well (reserving the rest for garnish). Toss to combine until the pasta is evenly coated in the sauce.
- Plate the pasta and garnish with additional Pecorino Romano, the remaining crispy guanciale, and freshly ground black pepper.
How to Make Authentic Carbonara
Here’s a video of how to make authentic carbonara! This spaghetti recipe is so simple and flavorful, so be sure to make it for friends and family. I promise that it’ll be a total hit! Don’t forget the wine – Buon Appetito! For another delicious pasta dish, try my classic cacio e pepe recipe or my Rigatoni all’Amatriciana (inspired by the iconic Armando al Pantheon restaurant in Rome).