Spaghetti alla carbonara is probably 'the' most well known Italian pasta recipe. Well, maybe alongside spaghetti bolognese! And like spaghetti bolognese, it has been reinvented a thousand times outside of Italy. Of course, different versions of carbonara are good too. But the original authentic recipe really needs nothing added to it because it's delicious as is!
Some alternative alla carbonara history!
Like so many other Italian dishes, carbonara has a disputed history. The most commonly accepted theory is that it probably originated in or near Rome in the Italian region of Lazio. But how is the question!
First theory; It is believed that Umbrian coal men called ‘carbonari’ ate it themselves and introduced it to the Romans when they came to sell charcoal to them.
Theory no 2; It has also been said that carbonara was named for the ‘Carbonari’ a secret society in existence during the time of Italian unification (Dan Brown take note!)
Theory no 3, which I think has merit because carbonara recipes date only from the second war onwards, is that carbonara came from the demands of American soldiers stationed in Rome after the city’s liberation in 1944. Apparently, these soldiers supplied the Romans with bacon and eggs at a time when both were scarce.
How do Italians make spaghetti alla carbonara?
Whatever its origins, it's certain that alla carbonara has become a worldwide favourite pasta dish – although one that has many non-Italian versions!
I have always called spaghetti carbonara ‘Italian bacon and eggs’ because basically that’s what it is; eggs, bacon, pasta, grated cheese and pepper. I think it’s the combination of bacon and eggs that makes this one of the most popular pasta dishes in the West, especially with the British and the Americans.
No vegetables! No cream!
Over time, traditional carbonara has been altered by the British, the Americans and others. I did a little experiment and searched through Instagram posts hash-tagged #carbonara. Needless to say, I found a zillion variations including ingredients such as cream (lots of cream, sometimes the pasta is swimming in it!), peas, leeks, broccoli, tomatoes and mushrooms.
It seems that these additions have become so common in America and England that it’s now considered the norm to make this dish with some kind of vegetable and cream. In Italy, it really isn’t!
Like many Italian pasta dishes, alla carbonara is a simple dish with few ingredients. But, it’s the quality of the ingredients and what you do with them that make the difference.
Carbonara ingredients.
Guanciale: The majority of chefs agree that 'true' pasta carbonara contains guanciale (cured pork cheek) and not bacon or pancetta. However, both make good substitutes if you can't find guanciale. Of course, the flavor will differ. Guanciale has a richer more intense flavor than pancetta. Guanciale renders quite a lot of fat so you don't need to cook it in olive oil.
Pecorino Romano: Romans use their signature cheese, Pecorino Romano, for spaghetti alla carbonara. You can use Parmigiano instead if pecorino cheese isn't available but the flavor will be different. Pecorino is a hard cheese made from sheep's milk. It has a saltier and sharper flavor than Parmigiano (parmesan cheese). The latter is a cow's milk cheese which is quite nutty and sweet.
Eggs: Authentic spaghetti alla carbonara is made with egg yolks not whole eggs. The ratio is usually 1 egg per person plus an extra egg. So making carbonara for 4 calls for 5 eggs. Of course, it's possible to use whole eggs or a combination of whole eggs and yolks. However the 'sauce' is creamier and richer when you use just yolks.
Seasoning: Italians love to add a generous amount of freshly ground black pepper to their carbonara. Salt is used in the pasta water. But, less than normal as guanciale and pecorino are quite salty.
The pasta for carbonara.
Spaghetti is the usual pasta for alla carbonara. However, you can also use other long pasta like linguine, fettuccine and bucatini, or even rigatoni. In fact, Rigatoni is the second most popular pasta for carbonara in Rome.
Step by step instructions.
Preparation: Put a pot of water onto boil for the pasta. Add a little salt once it starts to boil and bring to a boil again. Cut off the rind of the guanciale and then cut it into cubes or strips.
Step 1) Fry the guanciale in a large skillet over a medium heat until it becomes quite crispy. Guanciale renders a lot of fat so you don't need to use oil to cook it. Once it's crispy, remove the guanciale to a bowl lined with kitchen paper.
Step 2) Separate the egg yolks from the whites and put them in a large bowl. Beat the yolks until they are quite frothy, then add in the grated pecorino and some freshly ground black pepper. Beat everything together again before adding to the pasta.
Step 3) Cook the spaghetti until just short of al dente. Drain it and add it to the skillet where you cooked the guanciale after reheating the fat. Mix the drained pasta with the guanciale fat, add back most of the crispy guanciale and remove from the heat.
Step 4) Add the egg mixture to the spaghetti and guanciale. Mix everything together until the pasta is coated with the eggs and serve immediately.
Let me know what you think.
Even if you normally make your carbonara differently, it's worth trying it the Italian way! And, if you do try this classic Roman pasta dish, I’d love to hear what you think. Please write a comment here on the blog or post a comment on the Pasta Project Facebook page.
Your feedback means a lot to me!
Buon Appetito!
Other classic Roman pasta dishes to make.
- Pasta alla gricia
- Bucatini all'amatriciana
- Cacio e pepe
- Puntarelle pasta with burrata
- Romanesco broccoli pasta soup
- Pasta alla Papalina
(This recipe has been updated with new photos and text)
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Spaghetti alla Carbonara
Ingredients
- 14 ounces spaghetti or spaghettoni You can also use rigatoni.
- 9 ounces guanciale (pork cheek) or pancetta (Italian bacon) cut into small cubes.
- 2 tablespoon olive oil (Don't use olive oil with guanciale)
- 5 egg yolks
- 7 ounces Pecorino Romano or Parmigiano
- freshly ground black pepper.
- salt for pasta
Instructions
- Put a pot of water on to boil for the pasta. Add a little salt once it starts to boil. Cook pasta a little less than al dente according to the instructions on the packet
- Meanwhile, fry the guanciale or pancetta until browned. (I use a little olive oil with pancetta but not with guanciale as it renders quite a lot of fat)
- Lightly beat egg yolks in a large bowl with the grated cheese and black pepper.
- When the pasta is ready, drain and add to the pan with the guanciale. Then mix well to coat the pasta. Take off the heat. Allow to cool slightly (so the egg won't be scrambled).
- Then add the egg and cheese mixture. Stir well to coat the pasta, but not too vigorously (you don't want scrambled eggs!). Serve immediately with more grated cheese and black pepper as required.
Notes
Spaghetti is the usual pasta, although linguine, fettucine, bucatini and rigatoni can also be used.
Nutrition
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Laury Burr says
Wow, what a lot of comments! I think I first heard of the way proper carbonara is made on an interview between Lucrezia Oddone (who does excellent youtubes for learners of Italian) and an Italian chef living & working in the USA. She made quite clear her anger at people corrupting the reputation of the Italian classic that is Carbonara!
There's a wickedly funny YouTube where an English-speaking Italian chef rubbishes Gordon Ramsay's "improved" Carbonara. (Cream, garlic, parsley, peas, mushrooms; bacon instead of guanciale; and tap water instead of pasta water - at that point we hear his daughter saying "Dad, you should use pasta water!" Painful and hilarious at the same time! https://www.youtube.com/watch?v=inLQtXvzLT8.
The same lady who told me about this video told me where I could buy guanciale - and we are hooked! (When I first saw the guanciale I thought 'oh dear, they could've given us some with more meat & less fat!" but now of course I realise that it's the very high fat content that is part of the appeal - and why olive oil (or any other oil) is totally unnecessary! We only use guanciale, pecorino romano which I grate very finely, typically two egg yolks and one whole egg, and black pepper. Oh, and of course a little of the pasta water (though since I replaced the third yolk with a whole egg, I don't need as much pasta water). The same Italian deli where I buy the guanciale also sells an excellent pici pasta (I think it's from Toscana, by Morelli) which we often have with our carbonara. Yes, for us too Carbonara is our favourite pasta.
Jock Young says
My history with carbonara goes back more than 4 decades. I have made many versions of the dish over the years, some more successful than others! While on a trip to Rome several years ago I met a chef who told me of her way to make carbonara. It included more yolks than whole eggs, a mix of Parmesan and pecorino Romano cheeses and, of course, guancale. It has become my go-to method and it is not too far removed from yours.
There is one significant difference though; to produce a rich, creamy sauce without adding cream I temper the egg/cheese/pepper mixture with a generous amount of pasta cooking water. Not only does it make the sauce creamy, it helps to prevent the dreaded scrambled eggs. Have you ever heard of this?
I stumbled on your blog looking at a passatelli recipe. And I’m glad I did: I love your Pasta Project.
Colleen says
Carbonara is my favorite pasta, hands down, and I would never think to add cream. I can't wait to try this recipe because it looks just like one of our favorite Italian restaurant's version.
Ted says
I followed the recipe using pancetta & home made fettucine as that is the one option on my pasta machine - still very good indeed
Don O'Sullivan says
My favourite place in Rome for carbonara is a place called Pasta Imperial, it's a true hole in the wall, 6.00 euros for an incredible plate of pasta! They make their own pasta and sauces every day. I tried to recreate their spaghetti carbonara at home, I'd come close, but never quite the same, and I couldn't figure out just what was missing. My last time in Rome (I'm there often for business) I had a great lesson from the cook working that day. I told her my dilemma, the first thing said said was "you have to use guanciale" I told her I do, she actually showed me how they make it, mine was fairly close... What I did learn was they use 100% duram semolina flour! When I got home I tried making pasta with 100% semolina flour, that was the key difference! it was awesome! Follow the recipe above, use semolina flour to make pasta and you will be very happy!
Jacqui says
Thanks so much for your comment Don. Next time we're in Rome, I want to find that restaurant! Most dried pasta in Italy is made with durum wheat semolina flour so what you say makes so much sense! What kind of pasta did you make? Homemade spaghetti isn't easy. Do let me know! Hope you are staying safe and well. All the best from Verona!
Adam Betz says
Lovely recipe - I really like simple dishes like this, and will be sure to try making this soon!
Dennis says
My father is from Ancona and used to make this when we were kids. He used to add some minced garlic, as you wind the heat down from cooking the guancale, before putting the past a in.
And this definitely takes attempts before getting it just right. But it is so worth it and would win over any food critic in your circle of family and friends!
Christian Guzman says
That looks so interesting! I will have to try this soon.
CARMEN DEGABRIELE says
I never use cream with my carbonara spaghetti. I fry a chopped large onion add bacon or pancetta to it and cook it in white wine. Drain your cooked spaghetti, return to the pot and add a beaten egg or two while stirring the spaghetti fast. (stracciatella). Serve in plates with the sauce and add grated parmesan cheese although I prefer it without. A dash of red hot pepper makes it delicous.
Jacqui says
I've never added white wine or onions to carbonara but it sounds good, Carmen! I'll have to try it!
Tom Jacob says
Apropos your reply about people who can't eat pork: The Roman Jews make Carbonara by substituting dried beef (carne seca) for the guanciale and omitting the cheese. I've had it and it's not bad. The restaurant Nonna Betta substitutes zucchini for the guanciale and keeps the cheese. I haven't tried it but probably will when I go to Rome in May.
Jacqui says
Thanks for your really interesting comment Tom! I hadn't heard about substituting dried beef for the guanciale. I want to try that, plus the zucchini version. Enjoy your trip to Rome!
Laura says
I can't agree more - the original spaghetti alla ccarbonara recipe is perfect. It does not need anything else added to it because it has such a complete taste! And it was super interesting to find out a bit more history about this pasta - delicious and entertaining!
Krysia says
Perfect Carbonara, or any perfect Italian recipe really requires the high quite fresh ingredients. Unfortunately in the UK these are not very easy to obtain. Unless you grow your own tomatoes, for instance, those readily available tend to have little or no flavour, so I fall at the first hurdle! I know it's not my cooking, as we are lucky enough to have a house in Liguria, where I cook daily when we go for breaks
Maman de sara says
I love reading your post especially about the history of the dish. We love italian food!
Jacqui says
Thank you Maman de Sara! Yes, carbonara has an interesting history. So many different beliefs! But it certainly is a classic!
Jori says
So I always end up with scrambled egg. Of course you're meant to take it off the heat and let it cool first! lol thank you for pointing that out. I made some scrambled carbonara this past weekend so trying again later this week for that creamy goodness.
Jacqui says
I have to confess I used to make scrambled carbonara too Jori! But have got the hang of it now! I'm sure you will too!
Lathiya says
The spaghetti looks so delicious and easy to make. Perfect for quick dinner. This is in my to do list. Can It try with chicken?
Jacqui says
Thank you Lathiya! If you don't eat pork, I guess chicken would work. But I haven't tried it. Let me know if you do.
Anita @ Daily Cooking Quest says
I'm so stoked to find out the correct way to prepare spaghetti alla carbonara, and it turns out to be super simple. Thanks for sharing.
Mimi says
Spaghetti carbonara has always been my favorite recipe to order though I haven't made it a lot at home. I am very excited to try your recipe now because it looks absolutely stunning!
April says
I love spaghetti carbonara! It always makes me happy no matter how well my day goes! Definitely something I woud master at home and enjoy often! Delicious recipe that I am bookmarking for later.
Heather says
I love carbonara, but don't understand why people always add cream. This is example A of how it is not needed. I mean just look how creamy and delicious your pasta is. YUM!
Amanda says
I'm with you -- I love my carbonara without cream, and that comes from someone who generally loves cream-based pastas, but I feel like it takes away from the eggs. Your version looks delicious!