Spaghetti Carbonara, or pasta alla carbonara, comes from the Lazio region, specifically Rome. It’s a timeless Italian classic that appears on the menus of nearly every Italian restaurant around the world. However, outside Italy, in places like Spain and the United States, it’s often served with cream or bacon.
While tasty, those versions are far from authentic. Today, we reveal the simple, traditional Roman recipe for true Carbonara.
Origins of the Carbonara Recipe
The exact origin of Carbonara is still debated. One theory links it to the Carbonari, a secret political society founded in Naples in the early 19th century. Meeting in the Apennine Mountains, its members prepared humble meals with simple ingredients: eggs, sheep’s cheese, and pasta. Carbonara is believed to be an evolution of the older dish cacio e ovo (cheese and egg).
Another story points to Carbonia, a small town in southern Sardinia. A chef born there but working in Rome may have brought the dish to fame. The generous use of black pepper, resembling charcoal, gave the dish its name “carbonara.” Culinary historian Ippolito Cavalcanti even included a similar recipe in his 1839 book Cucina Teorico-Pratica.
© Cris CantónThe Authentic Carbonara Sauce
The real Roman recipe uses just a few ingredients: spaghetti, guanciale (cured pork jowl or cheek), eggs (sometimes only the yolks), Pecorino Romano cheese, black pepper, and salt.
Authentic Carbonara does not include cream, garlic, mushrooms, or bacon. Parmesan may be used as a substitute for Pecorino, and if guanciale is hard to find, pancetta works too, though it’s not part of the original recipe.
© istetianaIngredients for Spaghetti Carbonara
- 14 oz fresh spaghetti (about 4 cups)
- 4 large eggs
- 7 oz guanciale (or pancetta, if needed)
- 1 cup grated Pecorino Romano (or Parmesan)
- Salt
- Freshly ground black pepper
© Marco_PiuntiStep-by-Step Recipe
- Cook the pasta. Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve at least ½ cup of the cooking water.
- Prepare the guanciale. Slice it into strips and cook in a skillet over medium heat until golden and crisp. No oil is needed; the guanciale will release its own flavorful fat.
- Make the sauce. In a bowl, whisk the eggs and stir in the grated Pecorino. Add an extra yolk if you prefer a creamier texture.
- Combine off the heat. Drain the pasta and return it to the pot, but keep it off the heat. Add the egg and cheese mixture, stirring continuously so the eggs don’t scramble.
- Finish the dish. Add the guanciale and mix well. Gradually stir in the reserved cooking water until the sauce reaches a silky, creamy consistency.
- Serve and enjoy. Plate the spaghetti, sprinkle with freshly ground black pepper, and serve immediately.
A True Taste of Rome
Spaghetti alla Carbonara proves that with just a few simple ingredients, you can create a dish that is both rich and unforgettable. Authentic, creamy, and bursting with flavor, this pasta brings the timeless taste of Rome straight to your table.
