RECIPE: The true taste of Spaghetti Carbonara

Photo: Freepik

Spaghetti Carbonara, a beloved staple of Italian cuisine, is often misrepresented outside of Italy. While many associate it with a creamy sauce, the authentic recipe relies on a delicate balance of eggs, Pecorino Romano, and guanciale—without a drop of cream. In this guide, we’ll explore not only the traditional method but also how you can give this classic dish a modern twist, making it a perfect meal for any occasion.

Spaghetti Carbonara, despite its humble origins, has become a symbol of Roman cuisine. Yet, outside of Italy, it’s often misinterpreted, with many recipes adding ingredients like cream or garlic that stray from the authentic version. What makes this dish so special is its simplicity. Made with just a handful of ingredients, it perfectly balances flavors and textures to create a dish that feels both indulgent and comforting.

At its heart, Carbonara is all about the quality of the components. Guanciale, Pecorino Romano, eggs, and black pepper—each ingredient plays a key role. Guanciale, with its rich, fatty flavor, crisps up perfectly to form the savory base of the dish, while Pecorino adds a sharpness that cuts through the richness of the eggs. The result is a sauce that coats the pasta in a velvety smooth texture, without the need for heavy cream.

One of the reasons Carbonara is so beloved is that it feels both luxurious and simple. It’s a dish you can whip up in under 30 minutes, yet it tastes like something you’d get at a high-end Italian trattoria. The secret to mastering Carbonara lies not in fancy techniques but in the delicate balance of temperature and timing—whisking together the ingredients in such a way that they form a smooth, creamy sauce without scrambling the eggs.

What’s even more fascinating is how this dish remains a symbol of Rome’s culinary heritage, while also lending itself to subtle variations that reflect the creativity of modern chefs. From using pancetta instead of guanciale, to mixing Pecorino with Parmesan for a slightly milder flavor, Carbonara allows room for personalization while still honoring its roots.

In many ways, making a great Carbonara is an art form. It’s about respecting the traditional ingredients and methods, while also recognizing that cooking is an ever-evolving practice. Whether you’re preparing it for a quick weekday meal or a special occasion, Carbonara will always deliver the perfect combination of comfort and sophistication.

Spaghetti Carbonara

Recipe by Lukas Erlebach

Servings

4

servings

Prep time

4

minutes

Cooking time

8

minutes

Calories

131

kcal

Ingredients

• 400g (14 oz) spaghetti

• 200g (7 oz) guanciale (cured pork cheek) or pancetta

• 4 large eggs

• 100g (3.5 oz) Pecorino Romano cheese, finely grated

• Freshly ground black pepper

• Salt

• 2 cloves of garlic (optional)

• Olive oil (optional)

Directions

• Prepare the Pasta:
• Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, following the package instructions.
• Prepare the Guanciale:
• While the pasta cooks, cut the guanciale into small cubes or strips.
• Heat a large skillet over medium heat. Optionally, add a small amount of olive oil to prevent sticking. Add the guanciale and cook until it becomes crispy and golden. If desired, add garlic cloves for flavor, but remove them once they turn golden to prevent bitterness.
• Prepare the Sauce:
• In a medium bowl, beat the eggs and mix in most of the grated Pecorino Romano cheese, reserving a little for serving. Season the egg mixture with a generous amount of freshly ground black pepper.
• Combine and Serve:
• Once the pasta is cooked, reserve a cup of the pasta water and then drain the spaghetti.
• Quickly add the hot spaghetti to the skillet with the guanciale. Remove the skillet from heat.
• Pour the egg and cheese mixture over the pasta, stirring quickly to create a creamy sauce. The residual heat from the pasta will gently cook the eggs without scrambling them. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.
• Taste and adjust the seasoning with salt and additional black pepper if necessary.
• Plate and Garnish:
• Serve the pasta immediately, topped with the remaining Pecorino Romano cheese and an extra grind of black pepper.

Recipe Video