Spaghetti Alla Carbonara: The Traditional Italian Recipe

Name: Spaghetti Alla Carbonara: The Traditional Italian Recipe
Prep time: 10 min
Cook time: 15 min
Yield: 4
Ingredients: 2 teaspoons olive oil; 1 pound guanciale (cured pork cheek), diced; 1 (16 ounce) package spaghetti; 3 eggs; 10 tablespoons grated Pecorino Romano cheese, divided; salt and ground black pepper to taste

⏱️ Ready in 25 min 🥄 Prep 10 min 🔥 Cook 15 min 👥 4 servings 👁️ 6 views

This dish was created in the Lazio region (the area around Rome) in the middle of the 20th century, after World War Two. We don't use cream, milk, garlic, onions or other strange ingredients; we use only guanciale, eggs, pecorino cheese, and lots of black pepper (carbonaro is the Italian for coal miner). This isn't the Italian-American version, it's the real, creamy carbonara and it comes right from Italy, where I live. Buon appetito.

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🔗 Recipe adapted from AllRecipes

#Pasta #Under 1 Hour #Under 30 Minutes #Dinner

📊 At a Glance

Prep 10 min

Cook 15 min

Serves 4

Difficulty Medium

🛒 Ingredients

2 teaspoons olive oil

1 pound guanciale (cured pork cheek), diced

1 (16 ounce) package spaghetti

3 eggs

10 tablespoons grated Pecorino Romano cheese, divided

salt and ground black pepper to taste

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 764

% Daily Value*

Total Fat 28.4g 36%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 1182mg 51%

Total Carbohydrate 85.1g 31%

Dietary Fiber 3.6g 13%

Total Sugars 3.4g

Protein 39g 78%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Heat olive oil in a large skillet over medium heat; add guanciale (see Cook's Note).

Cook, turning occasionally, until evenly browned and crispy, 5 to 10 minutes.

Remove from heat and drain on paper towels.

Bring a large pot of salted water to a boil.

Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes.

Drain and return to the pot.

Let cool, stirring occasionally, about 5 minutes.

Whisk eggs, half of the Pecorino Romano cheese, and some black pepper in a bowl until smooth and creamy.

Pour egg mixture over pasta, stirring quickly, until creamy and slightly cooled.

Stir in guanciale.

Top with remaining Pecorino Romano cheese and more black pepper.