Non-VegetarianLaziale cuisine Main Course

Carbonara

Name: Carbonara
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Laziale
Ingredients: 400 g Spaghetti; 200 g guanciale; 4 large Egg yolks; 1 large whole egg; 80 g Pecorino Romano cheese; 1 tbsp Black peppercorns; 10 g Fine sea salt

A classic Roman pasta dish tossed with crisp cured pork jowl, rich egg yolks, sharp Pecorino Romano cheese, and freshly cracked black pepper.

🇮🇹Italy· Lazio

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Difficulty: Medium
Calories: 640 kcal

Ingredients

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Servings

400 g Spaghetti — bronze-die cut preferred
200 g guanciale — cured pork jowl, cut into 1 cm thick batons
4 large Egg yolks — at room temperature
1 large whole egg — at room temperature
80 g Pecorino Romano cheese — finely grated, plus extra to serve
1 tbsp Black peppercorns — coarsely crushed or cracked in a mortar
10 g Fine sea salt — for pasta cooking water

Equipment

•Large pot
•Large frying pan
•Mixing bowl
•Whisk
•Tongs
•Cheese grater

Nutrition

Per serving, approximate

Calories: 640 kcal
fat: 26 g
carbs: 74 g
fibre: 3 g
protein: 28 g
calories: 640 kcal

Instructions

1
Bring a large pot of water to a rolling boil and add a modest pinch of salt.
2
Place the sliced guanciale into a cold frying pan over medium-low heat to render its fat slowly.
3
Cook the pork until the exterior turns golden and crisp while the centre stays chewy.
4
Whisk the egg yolks, whole egg, grated pecorino romano, and crushed black pepper in a bowl into a thick paste.
5
Drop the spaghetti into the boiling water and cook until just shy of al dente.
6
Scoop out a mug of starchy pasta cooking water before draining the pasta.
7
Transfer the hot spaghetti directly into the pan with the rendered pork fat and toss thoroughly.
8
Remove the frying pan completely from the heat to avoid scrambling the eggs.
9
Pour the egg and cheese mixture over the pasta, adding a small splash of pasta water.
10
Stir and toss vigorously until the residual heat forms a glossy, silky emulsion clinging to the pasta.
11
Divide onto warm plates and top immediately with the crisp guanciale, extra pecorino, and cracked pepper.

Chef's tips

Always mix the egg paste off the heat to avoid scrambling the sauce. The starchy pasta cooking water is essential to create a smooth, glossy emulsion with the rendered pork fat and cheese. Use freshly cracked coarse black pepper for the characteristic warmth and aroma.

Ingredient substitutions

guanciale → pancetta (cured pork belly), though the flavour is milder and less traditional
spaghetti → rigatoni, which is equally popular in Roman trattorias
pecorino romano cheese → a mix of pecorino romano and parmigiano reggiano for a gentler, less salty finish

Storage

Carbonara is best eaten immediately upon cooking, but leftovers can be kept in an airtight container in the fridge for up to 24 hours.

Reheating

Reheat gently in a pan over very low heat with a spoonful of warm water, stirring constantly so the egg sauce does not curdle.

Common mistakes to avoid

•Adding cream, garlic, or onion, which are never used in authentic Roman carbonara
•Mixing the eggs while the pan is still on direct heat, causing them to curdle
•Over-salting the pasta water, which combines with naturally salty pecorino and cured pork

Serving suggestions

Serve immediately in warm wide-rimmed bowlsPair with a glass of dry white wine from the Roman hills, such as Frascati SuperioreAccompany with a simple green salad dressed with olive oil and lemon