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Want to taste Rome without leaving your table? Picture a steaming plate where Pasta turns to gold: spaghetti alla carbonara, a true symbol of Italian gastronomy and the Dolce Vita. No cream, no bacon here. Just the magic of the Nonna.
Carbonara, Rome’s golden symphony on a plate
Here’s a recipe that is creamy, precise, and authentic: crispy guanciale, eggs bound with pecorino romano, freshly ground pepper. Never cream—ever. It’s the emulsion of yolks, cheese, and guanciale fat that creates the silky texture.
Every bite takes you back to the trattorie of Lazio: the warmth of the Famiglia, the steady gestures passed down by the Nonna, and that Italian class in a dish that’s simple yet demanding. The goal: understand the technique and master the tempo.
A pasta lover? Let yourself be carried away to Italy with this must-read article: Top 17 Most Famous Italian Pastas in Italy and Worldwide!
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Discover our finest recipes and leave your guests speechlessWhere does this traditional Italian recipe come from?
A true emblem of Rome and Lazio, carbonara has a recent and debated origin. Its base: spaghetti, guanciale (pork cheek), eggs, pecorino romano, black pepper. Simple ingredients, easy to store, that became a signature dish.
One popular theory mentions the influence of American soldiers during World War II (bacon and powdered eggs inspiring a local adaptation). Another links the name to the carbonari, Italian charcoal makers who cooked with little, over wood fires; “carbonara” would thus refer to “carbone.”
Beyond the legends, what matters is technique: crafting a sauce that’s smooth but never scrambled. The pan is taken off the heat, everything is whisked quickly to avoid an omelet, and the residual warmth of the Pasta creates that glossy coating.
Today, carbonara is an unmissable pasta dish, loved worldwide. Its success comes down to clear markers: temperature, emulsion, cheese/egg/guanciale fat ratio. Simplicity calls for precision.
Casa Bandera brings you today the authentic Italian carbonara recipe, with all the traditional ingredients and precise steps to recreate this great classic of Italian cuisine in its purest form.
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Difficulty 3/5 Cost medium Preparation time 15 min Cooking time 15 min Gluten |
Servings 2 Calories 1 058 kcal Utensils saucepan, frying pan, whisk, cutting board, grater, knife, ladle, serving tongs Seasons autumn, winter |
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Spaghetti 250 g Guanciale 200 g Pecorino romano 50 g Egg yolks 4 Black pepper |
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1 Cut the guanciale into strips, removing the hard outer crust. Grate the Pecorino Romano. Separate the egg yolks into a bowl. Add the grated Pecorino and pepper, then whisk until smooth and creamy.
2 Heat a skillet over medium heat. Add the guanciale and cook until golden and crispy. Once done, remove the guanciale with a slotted spoon and place it on paper towels. Keep the rendered fat in the skillet.
3 Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente. Finish cooking in the skillet during the last minute. Reserve a cup of pasta cooking water before draining.
4 Pour the drained spaghetti into the skillet with the guanciale fat and mix with the reserved cup of pasta water.
5 Once the pasta is cooked: remove from heat, add half of the guanciale, and pour the egg yolk and Pecorino mixture over the pasta. Toss quickly to coat the spaghetti, ensuring the eggs don’t overcook.
6 Serve immediately on warm plates, twirling the pasta with tongs and a large ladle. Generously sprinkle with Pecorino, guanciale, and black pepper.
Recommended Wine Pairing with Spaghetti alla Carbonara
A glass of dry Italian white wine, like a Pinot Grigio or Sauvignon Blanc, pairs perfectly with the creamy, savory flavors of spaghetti alla carbonara.
Check out our selection of the best Italian wines in my article: Top 10 Must-Try Italian Wines!
Buon Appetito!
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