How to Make Spaghetti Carbonara
Spaghetti carbonara recipe – original and approved by Romans! Before we start, the number one rule is simple –REAL SPAGHETTI CARBONARA RECIPE IS MADE WITH EGGS, NOT CREAM!
Combine fresh eggs, with crispy guanciale, salty pecorino cheese and pepper to create the perfect, classic Roman pasta dish, Carbonara. In this video recipe, I tested out my traditional version with some locals from Rome and they loved it! Make this classic the right way and I promise, your tastebuds will thank you.
Watch video recipe:
SPAGHETTI CARBONARA RECIPE | How to Make Spaghetti Carbonara
Vincenzo’s Top Tips To Make Spaghetti Carbonara
Pasta water is KEY
The pasta water is the KEY to making the Spaghetti Carbonara recipe PERFECTLY! Don’t miss this step!! It will help to combine all the ingredients well and they will stick to the pasta better.
RIGHT pasta!
Make sure that your pasta is al dente
Be gentle, but fast!
In mixing, let it cook through but don’t let the eggs scramble or you will end up with a frittata!
Spaghetti Carbonara
Equipment
- large pot for cooking pasta
- Chopping-board
- knife
- Large fry pan
- Mixing bowl
- fork
- Ladle
- Long set of tongs
Ingredients
- 5 L Water 21.134 cups
- Pinch Rock salt
- 300 grams Spaghetti 10 oz. or Spaghettoni/Rigatoni/Paccheri
- 150 grams Guanciale 5.3 oz. Pig Cheek or Pancetta
- 200 grams Pecorino cheese 2 cups
- 4 Eggs
- Pepper
Instructions
- Spaghetti carbonara takes just a short time to make so first up, boil the water to cook your pasta in a large pot.
- Cook the pasta according to the packet instructions when it comes to time, making sure the pasta is al dente.
- Cut the skin off the guanciale (making sure to leave the peppery/seasoned crust), then slice it into thin strips.
- Put the large fry pan on the stove at a low to medium heat. For the spaghetti carbonara recipe to be just right, add the guanciale into the pan, let it cook very slowly and it will create its own delicious oil.
- Let the guanciale simmer and crisp up very gently.
- Get your mixing bowl and add 4 eggs, then whisk them really well.
- Next, add the pecorino cheese to make this spaghetti carbonara recipe, and lots of pepper before mixing it together really well. This will create a scrumptious cream for you to add to your pasta.
- Once the pasta has boiled to your preferred taste, using a set of tongs, take out the pasta from the boiling water and add it straight to the pan, making sure small drops of the water mix into the pan too.
- Turn off the cook top, so the pasta and guanciale stop cooking.
- Next, using the ladle, get a full scoop of pasta water out of the pot and add it to the egg and cheese cream, then mix through well using a fork.
- Now, turn the cook top back on a low heat, add some pasta water to the pan, and now, pour the cream over the top, then mix it through using your tongs – be gentle, but fast! Let it cook through but don’t let the eggs scramble or you will end up with a frittata!
- Keep mixing the cream through until it just starts to thicken, stir is through and then serve.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
Video
How to serve Spaghetti Carbonara
Once you have served up your portions on individual flat plates, sprinkle some freshly cracked pepper over the top and make sure your guests eat it up right away.
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Well, ive tried it at home and its pretty easy. I had to use something else then Guancale because i couldnt get it here. So its not a original Carbonara. bought a whole streaky bacon and cut it into Chunks. It tastes so different. Its not even close to the taste what u can get in restaurant in germany. Its not close to the italian original. Its a total different taste.
I will never eat Carbonara in Restaurant in germany. Cant stand it anymore. If i wanna eat them, im gonna cook them at home for my friends/family and myself.
Thanks a lot for ur recipe – it just tastes wonderfull. For the next time i need to checkout the italian store in the next city for some guancale they might have it for sure.
greetz from germany
Glad to hear that you tried the recipe and found it easy to make! Don’t worry too much about using guanciale – it’s not always easy to find outside of Italy. Using pancetta or even bacon is a good substitute. It’s true that the taste may differ slightly from the traditional Italian carbonara, but it’s great that you enjoyed the unique flavor of your homemade version. And if you ever come across guanciale in the future, give it a try for a more authentic taste.
Hi Vincenzo,
I hated carbonara when my (now ex) wife made it but I now make it following your method and I absolutely love it, so creamy. I’m vegetarian so instead of guanciale I use a little extra virgin olive oil in a pan with garlic and it turns out fantastico, multo buono 👌. Sometimes I add a little finely chopped red chilli to the oil-I hope you’ll approve.
Ciao! I’m thrilled to hear that you’ve discovered a love for carbonara through my recipe. It’s wonderful that you’ve found a vegetarian adaptation that works well for you by using extra virgin olive oil and garlic. Cooking is all about adapting and making dishes your own, so I definitely approve of your creative additions, like the finely chopped red chili for some extra kick. It’s all about personalizing recipes to suit your taste preferences. Thank you for trying out my recipe and sharing your experience. Keep up the fantastic cooking, and buon appetito! 👌
This is a beautiful recipe… Simple, elegant and cooked with passion. This dish and your passion has inspired me to cook this dish for my wife tonight. Thank you.
I’m thrilled to hear that you’re inspired to cook this dish for your wife tonight. I hope it turns out beautifully and that you both enjoy it!
Should I cut the guanciale into thin strips or chunks as mentioned in one of your videos?
It’s best to cut the guanciale into thin strips so it crisps up nicely and distributes evenly throughout the pasta.
This was way too salty. I don’t have access to guanciale so I used pancetta. It was 4 oz. and it was already way too salty. Your recipe calls for 5.3 oz. I put in 2 cups of pecorino romano. Everything was so salty that it made the dish inedible. The great thing is the sauce was so silky and creamy. Other than that, it was waaaaaaaay too salty!
I’m so sorry to hear that the dish turned out too salty! It sounds like the pancetta you used may have been saltier than the guanciale that the recipe calls for, which could have contributed to the over-salted taste.
When substituting ingredients in a recipe, it’s important to keep in mind the salt content of those ingredients and adjust accordingly. In this case, you may want to try using less pancetta or a lower-sodium version, and possibly reduce the amount of pecorino romano cheese as well.
Vincenzo – American pancetta is WAY saltier than Italian pancetta. I find I have to blanch it in boiling water for 12-15 minutes to get the salt level down and that messes with the texture a little. I can’t find Italian pancetta in stores or on Internet any more, so what can you do?
Ah, my friend, I understand the struggle! American pancetta can indeed be saltier. Blanching is a smart move to manage the salt, but I get it—it can affect the texture. If Italian pancetta is elusive, you might try guanciale, a flavorful alternative. It’s cured pork cheek, less salty, and adds a rich depth to carbonara.
Hi Vincenzo,
Amazing recipe that I have made 3 times now and the family loves it.
For some reason the last time I made this the cheese, eggs and pasta water didn’t become a nice cream. Because of this, the carbonara wasn’t creamy and more grainy.
Can you tell me why this would be please?
Thanks for your help
Cain
Hi Cain,
The grainy texture in your carbonara could be due to high heat or not using enough pasta water. Lower the heat and add pasta water gradually. Quality cheese also matters. Hope this helps!
Best,
Vincenzo
Thanks for the reply Vincenzo.
After mixing the egg and cheese together , do you suggest gradually adding the pasta water whilst mixing?
Also, you said the heat might be too high, is this when I put the cream into the pan?
Thanks again
Yes, I suggest gradually adding the pasta water to the egg and cheese mixture while mixing. This will help to temper the eggs and prevent them from curdling. Start by adding a few tablespoons of pasta water and whisking until it is fully incorporated. Then, add a little more pasta water and whisk again. Continue adding pasta water in small increments until you have reached the desired consistency of the sauce.
How many servings?
How many servings in this recipe?
It can feed to around 2-3 persons.
Can this recipe differ from different regions of Italy ? As I know some other dishes do. Thanks in advance
Yes, spaghetti carbonara can vary from region to region in Italy, and even from one family or restaurant to another.
Thank you Vincenzo for authentic Italian recipe!!! I made it today, didnt have Pecoribo, so I used Parmesan. It was delicious anyway and kids loved it!!!
I’m thrilled to hear that you enjoyed the carbonara recipe and that your kids loved it too! While Pecorino is a traditional ingredient, using Parmesan is a great substitute and I’m glad to hear it turned out delicious.
Made the recipe tonight with peppered bacon and Pecorino. Turned out great! Paired nice with a salad and wine.
I did not add any salt to the recipe, for me, there was enough from the ingredients.
I’m so glad that you enjoyed the recipe and found a way to make it your own with the peppered bacon and Pecorino. It sounds like a delicious combination.
Fantastic recipe, the creamieness and taste!!! All in the family loved it. Did it with pancetta and pecorino. Actually needed just a dash of salt for serving, so I guess not all pancetta are salty. Thanks!
It is such an honour to hear that you and your family loved it, and it’s great to know that the pancetta and pecorino worked well for you. It’s also good to note that not all pancetta are salty, and you just have to adjust the flavour to your own liking.
Made this with pancetta, which (as mentioned in a previous comment) did make the dish slightly too salty, so next time I will get some good guanciale from an Italian deli. Used bucatini for the pasta and it turned out a treat.
Definitely worth taking the time to let the pancetta/guanciale cook slowly, as the meat is a lot less tough and the fat perfectly crisp.
Thanks for the recipe Vincenzo, keep up the good work!
I’m glad to hear that using bucatini for the pasta worked well for you and that the dish turned out delicious. Taking the time to slowly cook the pancetta or guanciale is indeed important for achieving tender meat and perfectly crisp fat, enhancing the overall texture and flavor of the dish. I will definitely continue sharing more recipes and culinary tips. If you have any more questions or need further assistance, feel free to reach out. Keep up the fantastic cooking, and buon appetito!
This recipe turned out amazing, granted, I took extra time on it, but it was worth the wait. I ended up replacing Guanciale with bacon, and pecorino with Parmesan because my local store didn’t have them. Thanks Vincenzo!
Using bacon as a substitute for Guanciale and Parmesan instead of pecorino is a creative solution when you couldn’t find the exact ingredients. Cooking is all about adapting to what’s available and making the most out of it. I’m glad you were able to find suitable alternatives that worked well in your dish.
The internet is crazy…. I am British guy, living in Bogota Colombia, who managed to find guanciale and Pecorino Romano, from an Italian food importer. I then followed an Italian chef, who lives in Australia, who showed me how to make authentic carbonara.
The result was absolutely fantastic. The only problem was that I am going to have to keep making it, to use up the extra pecorino romano and guanciale I bought
Thank you Vincenzo! Keep the videos and recipes coming!!
Grazie mille for your kind words and encouragement! I’m thrilled to know that my videos and recipes are adding to your culinary journey. I promise to keep sharing more delicious dishes and inspiration from Italy. Buon appetito and happy cooking! 🇮🇹🍝😊
I watched your videos with you critiquing other chef’s carbonara attempts and that was the first I knew that it wasn’t a dish made with a cream sauce. As I cannot stomach much cream, I’d never tried it. My mind was made up to try your recipe and advice and tonight myself and my partner cooked it and it was beautiful. I think we made it slightly too thick and need a little more pasta water next time, but cooking is all about learning.
Thank you for embracing the traditional approach to carbonara and being open to trying new recipes. It’s a joy to share my love for Italian cuisine and see others enjoy it too. I’m here to support your culinary journey, so if you ever need any tips or have questions about other Italian dishes, feel free to reach out. Buon appetito and happy cooking! 🇮🇹🍝😊
Hi,
Followed this pretty well but mine did turn a little scrambled egg.
Could this be because the pan was still to hot?
I did mix very quickly like instructed.
Thank you.
To avoid this, try removing the pan from the heat completely before adding the egg mixture. The residual heat from the pasta and guanciale will be enough to cook the eggs gently without scrambling them.
A big hit here and will be for years to come. My pasta water was a bit too salty. Had to use bacon and supermarket Parmigiano etc., but we didn’t care. I used a good pasta that was a little thicker which kept it al dente. I can play around with it and fine tune, but the key points you made clear with the temperature etc are the best advice. I cook a lot and this will be a family goto meal weeknights as well as special occasions.
I understand that you had to use bacon and supermarket Parmesan, but I’m happy that you still found it delicious. Using a good pasta that was a little thicker was a great idea, and I’m sure that helped to keep the pasta al dente.
Are you supposed to use the whole egg or just the yolk? I’ve always seen recipes saying you just use the yolks and it makes it creamier.
Traditionally, authentic spaghetti alla carbonara recipes use the whole egg, including the yolk and the white.
Hey Vincenzo, I tried to make a carbonara for the first time today. Thanks to your videos it was a huge success. I had trouble getting the ingredients here in korea and it caused a few issues (I got pancetta but I think it had been cured and then smoked, so there was hardly any oil, and I didn’t have any spaghetti so i used casarecce from garofalo), but the sauce was sensational. It was so rich and creamy. I can’t wait to try it again. Your videos have motivated me to get cooking. Thank you!!
Ciao amico! I’m thrilled to hear about your carbonara adventure in Korea! Bravo for adapting and still creating a sensational sauce. It’s all about the journey, and I’m glad my videos could be a source of inspiration. Keep up the culinary spirit, and remember, cooking is an art where every twist and turn leads to delicious discoveries. If you ever need more recipes or tips, I’m here. Grazie for sharing your experience, and happy cooking
Exellent…even if I did have to suffer the Americanism of bacon as guancalie is not a very US staple. Will seek some out next time. Key for me was getting the amount of pasta water right to give it a creaminess…nailed it after adding bit by bit and stirring. Also saw your tip somewhere of putting the pan on top of the pot of water to let the steam keep the pan warm while stirring the pasta and sauce…perfect. Lovin’ your recipes Vincenzo! Thank you.
Ciao! I’m delighted to hear that you enjoyed the Spaghetti carbonara recipe and that it turned out excellent!
It’s not always easy to find guanciale outside of Italy. Using pancetta or even bacon is a good substitute. I do hope you get to try it with guanciale next time—the taste is just next level. And yes, putting the pan on top of the pot of water to use the steam to keep it warm is a clever technique, isn’t it?