Authentic Roman Spaghetti alla Carbonara

Nine out of ten times, when I go to an Italian restaurant, there’s carbonara on the menu and the description includes peas and cream. As delish as these Americanized versions of carbonara are, this carbonara isn’t authentic!

Carbonara happens to be one of my favorite pasta dishes, and when I went to Rome a few years ago, of course I ordered carbonara every chance I could get! After all, carbonara originated in Rome!

Classic Roman carbonara doesn’t include cream nor peas, and instead just includes 5 ingredients: spaghetti, pancetta or guanciale, eggs, cheese and black pepper.

I’ll promise you one thing: you won’t miss the cream or peas at all. The egg actually creates a beautifully creamy “sauce” that is irresistible. It’s really one of the simplest and most delicious dishes you’ll ever have!

If you’re looking for another authentic carbonara recipe, check out my Amalfi Coast Carbonara recipe, which is a bit different than the Roman version but just as delicious!

My STEP-BY-STEP VIDEO below will help guide you through the recipe. Don’t forget to subscribe to my YouTube channel for recipe videos every week!

 

 

 

Makes: 3-4 dinner portions

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

The Ingredients

1-pound good quality spaghetti

8 ounces diced pancetta (or guanciale, which is fattier and gamier)

2 eggs, and 2 egg yolks (too much egg white will curdle when cooked and too little will affect the creaminess)

1 cup finely grated Parmigiano-Reggiano, plus more for garnishing (or sub grana padano or pecorino romano)

2 teaspoons coarsely ground pepper (or to taste)

 

 

 

 

The Steps

In a bowl, whisk together eggs, cheese, and black pepper. Set aside.

Begin boiling spaghetti according to cooking instructions on box. Reserve a 1/4 cup of pasta water.

In a separate large pot, sauté pancetta in a dry pan until it just starts to get crispy, about 5-8 minutes over medium heat. Drain extra fat. Turn heat to low when pancetta is done cooking to keep warm.

Drain pasta and add to pancetta pot. Use tongs to combine. Turn stove off, and add egg mixture, stirring into hot pasta and pancetta. Add hot pasta water if pasta looks dry.

Serve immediately with more grated cheese and black pepper! WOWOWOW!

 

 

 

The Steps with Video

My STEP-BY-STEP VIDEO below will help guide you through the recipe. Don’t forget to subscribe to my YouTube channel for recipe videos every week!

YouTube video

 

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