Authentic Spaghetti Carbonara Recipe

Authentic Spaghetti Carbonara Recipe
By The Cooking World, Editorial Staff
October 16, 2020

Spaghetti Carbonara: The Traditional Roman Recipe

In this week's recipe, we decided to share with you our favorite pasta dish, the Spaghetti Carbonara.

This dish was created in the Lazio region (the area around Rome) in the middle of the 20th century, after World War Two. Since then it has been adopted by the Romans and is famous worldwide. For this recipe, you'll only need 5 simple ingredients, guanciale, eggs, pecorino cheese, and lots of black pepper. Ingredients like cream, milk, garlic, or onions are completely forbidden if you really want to make an authentic Spaghetti Carbonara.



320 g (0.71 lb) spaghetti
200 g (0.44 lb) guanciale or pancetta, cut into 1.5 cm (0.6 inches) pieces
4 eggs
80 g (0.17 lb) pecorino romano or parmesan cheese or or both, very finely grated
Freshly ground black pepper

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  1. Cook the pasta in a large pan of boiling salted water according to the packet instructions.
  2. While the pasta is cooking, heat a large skillet over medium heat. Add the guanciale and sauté for about 3 minutes, or until the meat is crispy and golden and has rendered its fat.
  3. In a small bowl whisk the eggs, the cheese and black pepper until well-combined.
  4. When the pasta is ready, drain and add to the pan with the guanciale. Then mix well to coat everything. Take off the heat. Allow to cool slightly. Then add the egg mixture.
  5. Stir to coat the pasta. Taste for seasoning; depending on the kind of pork used, it may not need any salt.
  6. Divide the pasta into bowls and serve immediately.

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