One of the most famous Italian dishes around the world, carbonara is often imitated and recreated with many variations. This authentic spaghetti alla carbonara recipe is how the dish is traditionally served, using high quality and simple ingredients to create a rich and wonderful dish. Also called pasta alla carbonara, spaghetti is a typical choice, but you’re not limited to any one type of pasta.
Made with only a few simple ingredients, carbonara is a quick and easy dish to make, but is still technical in a few places where it can be messed up just as easily. Using the cheese correctly, not over salting, and just the right amount of heat are a few of the keys to master. Cooking the pasta to the right level of al dente is also important, as the pasta finishes cooking in the sauce as you make it.
Carbonara is also known as one of the famous Roman pasta dishes, along with cacio e pepe, pasta alla gricia, and pasta alla amatriciana. Of all these famous dishes, carbonara is also the youngest of them, having only been widely known sometime after World War II.
Origins of Carbonara
Like many cultural dishes, the full history and origin of carbonara are often debated. While most accounts attribute it to the Lazio region of Italy (the region where Rome is located), there are debates on how the dish came to be popularized.
Some accounts attribute the Neapolitan dish, cacio e uova, as the precursor to modern carbonara, as it is a similar dish made with melted lard, eggs, and cheese and was first documented in an 1839 cookbook. Some people also think it was always served in Roman pubs but didn’t become popular until after WWII when it was included by name in Elizabeth David’s 1954 cookbook Italian Food.
An actual theory that seems plausible and popular is that the dish was created after the 1944 Allied liberation of Rome during WWII. American soldiers brought their rations of bacon and eggs, and they were added to pasta dishes, creating a new trend. Or some Italian restauranteurs knew that American solders liked bacon and eggs for breakfast and created the dish for them. Either way, the name “carbonara” was first mentioned in an Italian newspaper in 1950 and described as a prized dish by American soldiers.
The name itself is derived from the Italian word carbonaro which translates to “charcoal burner”, which has also given rise to the somewhat used nickname “coal miner’s spaghetti.”
Ingredients for Pasta alla Carbonara
This list is for an authentic version of carbonara, and while some substitutions are possible, too many additions will change the dish and it’s no longer technically carbonara. The biggest take away should be this: carbonara is not made with cream. True carbonara is made with only 5 ingredients: pasta, guanciale, pecorino, egg, and pepper.
Pasta – The main thing to keep in mind with carbonara is that dried pasta is preferable. While fresh pasta can be used, dried pasta is best because it can be cooked al dente and finished in the sauce while remaining somewhat toothsome. As mentioned, spaghetti is a widely popular choice, but other popular options include bucatini, fettuccine, spaghettoni, or short pastas like penne, rigatoni, mezzi rigatoni, etc.
Guanciale – If you don’t do a lot of Italian cooking, this protein may sound unfamiliar to you. Guanciale is a seasoned and cured cut of pig cheek, or pork jowl. It is very popular in Italy but can be a little more difficult to find depending on where you live. If you can buy it, I definitely recommend trying it. The next best option would be pancetta, which is more widely available and like guanciale but comes from pork belly instead.
Pecorino – The choice of cheese does make a difference here. Pecorino Romano is the authentic choice of cheese because it comes from the Lazio region of Italy and is made from sheep’s milk. Another popular choice is to replace or mix the pecorino with Parmigiano Reggiano. This cheese is made from cow’s milk and produced in the Emilia-Romagna region of Italy instead. While less authentic, it’s an acceptable substitute, just do not use the cheap, pre-grated parmesan cheese in shaker bottles because it will not work correctly.
Egg – While eggs are included in carbonara, everyone has an opinion on the yolks. Some recipes only use whole eggs, some only use yolks, and others use a mix of whole and added yolks. Using whole eggs tends to make the sauce creamier and silky, while using only yolks creates a rich and deeper flavor. Personally, I’m torn on both methods and prefer whole plus yolks, but I also don’t like waste, so here I just use whole eggs, but feel free to experiment as well.
Pepper – Black pepper is the only seasoning added to this dish, other than salting the pasta water. The only important take away here is to use freshly ground, coarse black pepper. Pre-ground, powdery black pepper does not give the same flavor, you want it to be coarsely ground and fresh.
What is Guanciale and How to Use it
If you’re not familiar with guanciale, it’s a type of cured pork that is cut from the cheek or jowl of a pig. It is then seasoned with salt, pepper, and herbs and cured for at least 3 months. Pancetta is similar but is cut from pork belly and cured from anywhere between 20 days and 4 months. Bacon is like pancetta, coming from pork belly, but is typically smoked which gives it a different flavor profile when used in Italian dishes. Guanciale also has a much higher ratio of fat to meat, which contributes to the flavor of dishes as the fat renders and is emulsified into the pan sauces.
In the US, the import of guanciale and other cured meats from Italy was banned from the 1970s until 2013, which has contributed to the obscurity of this ingredient in the country. Depending on where you live, it may be difficult to find this product. There are several online retailers that will ship it though, and if you can source it, it’s worth trying out.
If you can’t find it, I would recommend pancetta as the best alternative, which is more widely available at many grocery stores. If pancetta is still difficult to find or seems too expensive, bacon can be used instead. Be sure to use a decent quality bacon though and look for the thickest butcher cut you can find, do not use thin bacon.
If you’re not used to using Guanciale, here’s a quick tutorial on breaking down a chunk of it for cooking.
One side will have the skin on it. Using a sharp knife, remove the skin. You can discard this as it’s not very edible or save it for a stock flavoring.
Lay the guanciale flat and you’ll slice it with the grain. You should see a thin strip of meat between two layers of fat. Slice the guanciale around a ¼” thick, or about 3mm, roughly like thick cut bacon. Now turn those slices flat against the cutting board and slice against the grain into small strips, or lardons, about the same thickness as before.
Pan fry guanciale over medium-low to medium heat. As it cooks, the fat will render and create plenty of oil to cook itself in, so no added oil is needed.
Using Pecorino Romano in Italian Cooking
Pecorino Romano is an Italian cheese made from sheep’s milk and is famous in the Lazio region of Italy. It is a hard, salty cheese typically aged 8 months or longer for a grating cheese or as little as 5 months for a table cheese. Look for the 8+ month version for cooking applications. In the US, you may find cheese labeled “Romano”, but this is NOT the same and is a milder cheese made with cow’s milk.
When using pecorino in sauce recipes, the trick is to grate the cheese. Buy whole wedges and, using a box grater or something similar, grate the cheese, do not shred it. Grating the cheese allows it to melt more easily and smoothly when tossed with pasta, whereas shredding the cheese can leave a stringy texture that doesn’t fully emulsify properly.
One last important note when using both guanciale and Pecorino Romano in cooking is that both ingredients are salty. Normally when cooking pasta, the saying goes that the water should be “as salty as the Mediterranean Sea.” When using both ingredients however, you should salt the water about half as much as normal, otherwise the finished pasta dishes can be overly salty tasting.
How to Make Authentic Spaghetti alla Carbonara
This dish comes together quickly, so before starting, grate the pecorino and slice up the guanciale.
In a large pot, add water and bring to a boil over high heat. Add salt as it starts to boil and then add your pasta. Cook the pasta about a minute or two less than it calls for to be al dente.
As soon as you start the pasta, heat a 12” skillet over medium heat and add the sliced guanciale. Cook to your desired level of crispiness, which should be good to go at the same time as the pasta is done. If you prefer it softer, remove from the heat earlier.
While the rest is cooking, add your grated cheese, eggs, and a generous amount of freshly ground pepper to a mixing bowl. Whisk or beat with a fork until you have a thick but wet paste like consistency and set aside.
Using a small glass measuring cup, or a coffee cup, dip into the cooking pasta and reserve some of the starchy pasta water. This is optional, but I like to add a little of the pasta water to the pecorino mix just to temper the eggs some before adding to the pasta.
When the pasta is ready, do not drain through a colander. Using a pasta spoon or some tongs, transfer the pasta into the pan with the guanciale, don’t worry about getting some of the water in the pan when you transfer it, you want that to happen. If you prefer to save some crispy guanciale as a topping, transfer some of it out before this step and set aside. Toss the pasta with the guanciale and then turn off the heat.
This is one of the most crucial steps in making carbonara, turn the heat OFF the pan or remove the pan from the stove altogether before adding the pecorino mixture so you don’t end up with scrambled eggs.
Add the pecorino mixture to the pan and immediately begin stirring and tossing. The residual heat from the pasta and water will cook the egg and melt the cheese, emulsifying everything and creating a creamy sauce.
If the sauce looks too loose, add some more pecorino. If everything looks too thick, add some more of the reserved pasta water to thin it out.
Plate the pasta and add any reserved guanciale and top with some more grated pecorino and freshly ground black pepper and serve.
📋 Recipe
Authentic Spaghetti alla Carbonara
Ingredients
- 5-6 ounces spaghetti, or pasta of choice
- 2-3 ounces guanciale, cut into ¼” strips, see notes
- 2 large eggs
- ¾ cup grated Pecorino Romano, plus more for topping
- Freshly ground black pepper to taste
Directions
- This dish comes together quickly, so before starting, grate the pecorino and slice up the guanciale.
- In a large pot, add water and bring to a boil over high heat. Add salt as it starts to boil and then add your pasta. Cook the pasta about a minute or two less than it calls for to be al dente.
- As soon as you start the pasta, heat a 12” skillet over medium heat and add the sliced guanciale. Cook to your desired level of crispiness, which should be good to go at the same time as the pasta is done. If you prefer it softer, remove from the heat earlier.
- While the rest is cooking, add your grated cheese, eggs, and a generous amount of freshly ground pepper to a mixing bowl. Whisk or beat with a fork until you have a thick but wet paste like consistency and set aside.
- Using a small glass measuring cup, or a coffee cup, dip into the cooking pasta and reserve some of the starchy pasta water. This is optional, but I like to add a little of the pasta water to the pecorino mix just to temper the eggs some before adding to the pasta.
- When the pasta is ready, do not drain through a colander. Using a pasta spoon or some tongs, transfer the pasta into the pan with the guanciale, don’t worry about getting some of the water in the pan when you transfer it, you want that to happen. If you prefer to save some crispy guanciale as a topping, transfer some of it out before this step and set aside. Toss the pasta with the guanciale and then turn off the heat.
- This is one of the most crucial steps in making carbonara, turn the heat OFF the pan or remove the pan from the stove altogether before adding the pecorino mixture so you don’t end up with scrambled eggs.
- Add the pecorino mixture to the pan and immediately begin stirring and tossing. The residual heat from the pasta and water will cook the egg and melt the cheese, emulsifying everything and creating a creamy sauce.
- If the sauce looks too loose, add some more pecorino. If everything looks too thick, add some more of the reserved pasta water to thin it out.
- Plate the pasta and add any reserved guanciale and top with some more grated pecorino and freshly ground black pepper and serve.
Paula
I’ve never made Spaghetti alla Carbonara before, but always wanted to. I had the perfect ingredients, found your recipe, and decided to give it a try. It was easy and absolutely delicious! Thank you so much for the recipe.
Chris Pezzana
Thank you so much for the comment, I'm really glad you enjoyed it and that it turned out delicious. 🙂