Introduction
Spaghetti alla Carbonara is a traditional Roman pasta dish made with just a handful of ingredients: eggs, cheese, cured pork, and black pepper. There’s no cream—its creamy texture comes entirely from eggs and cheese emulsified with hot pasta.
Origin
Carbonara hails from Rome, Italy. Its exact origin is debated, but it’s widely believed to have emerged in the mid-20th century. Some link it to carbonari (charcoal workers), while others trace it to post-World War II Rome when eggs and bacon became more accessible.
Cultural Significance
Carbonara is a point of pride in Italian cuisine. It represents the Italian philosophy of cucina povera—simple ingredients, treated with respect, creating extraordinary flavor. Italians guard this recipe fiercely!
Ingredients & Quantity
(Serves 4)
- 12 oz (340 g) spaghetti
- 4 oz (115 g) guanciale (preferred) or pancetta
- 3 large egg yolks
- 1 large whole egg
- 1 cup finely grated Pecorino Romano cheese
- Freshly ground black pepper (generous amount)
- Salt (for pasta water only)
Optional (Non-Traditional Additions)
Not traditional—but sometimes used outside Italy
- Parmesan cheese (mixed with Pecorino)
- Pancetta instead of guanciale
❌ No cream
❌ No garlic
❌ No onions
Tips for Success
- Salt pasta water well (like the sea)
- Use low heat when adding eggs to prevent scrambling
- Reserve pasta water for perfect sauce consistency
- Toss constantly to create a silky emulsion
Instructions
- Bring a large pot of salted water to a boil. Cook spaghetti until al dente.
- Dice guanciale and cook in a pan over medium heat until crisp. Remove from heat.
- In a bowl, whisk egg yolks, whole egg, Pecorino, and lots of black pepper.
- Reserve 1 cup pasta water, then drain spaghetti.
- Add hot pasta to pan with guanciale (off heat). Toss to coat in fat.
- Slowly add egg mixture while tossing vigorously.
- Add reserved pasta water a little at a time until sauce is creamy and glossy.
- Serve immediately with extra Pecorino and pepper.
Description
Carbonara is luxuriously creamy without cream, rich from eggs and cheese, and deeply savory from guanciale. Each bite is silky, peppery, and comforting.
Nutritional Information
(Approximate per serving)
- Calories: 520 kcal
- Fat: 22 g
- Carbohydrates: 58 g
- Protein: 20 g
Conclusion
Spaghetti alla Carbonara proves that less truly is more. With just a few ingredients and the right technique, you get one of the most iconic pasta dishes in the world.
Recommendation
Serve immediately with a glass of crisp white wine or sparkling water. Enjoy as-is—no extras needed.
Embracing Italian Simplicity
When technique meets tradition, magic happens 🍝✨