BEST Carbonara Recipe (Authentic Carbonara Just Like Rome!) (2024)

Oh, Carbonara, how I miss you. One of my favorite things about visiting Italy, Rome specifically, was bowls upon bowls of Carbonara. Velvety carbonara sauce is just dreamy…

BEST Carbonara Recipe (Authentic Carbonara Just Like Rome!) (1)

Authentic Carbonara is an Italian pasta recipe using eggs, cheese and bacon, while the ingredient list is simple, the execution, particularly raw egg yolks, can be challenging or at the very least, intimidating.

The truth is this is a rich dish, but not challenging and you only need a few key ingredients. It comes together in a snap and is perfect for busy weeknights.

What's In This Article

In the States

Authentic Carbonara is something you don’t see on many Italian American menus and quite frankly, you don’t really see it all that much outside of Rome unless you are at a super touristy restaurant, of which I try to avoid. It is seen as a classic Italian pasta dish. Usually served in warm server bowls, it is pure comfort food.

You might also see it referred to as pasta carbonara or spaghetti alla carbonara, some just spaghetti carbonara or pasta alla carbonara.

And in some restaurants, they call some sort of alfredo carbonara. It is nearly impossible to make carbonara sauce without hot, fresh pasta. It also includes using heavy cream.

BEST Carbonara Recipe (Authentic Carbonara Just Like Rome!) (2)
BEST Carbonara Recipe (Authentic Carbonara Just Like Rome!) (3)

The Basics

A good dish of carbonara goes back to the basic elements of Italian cooking. Good, simple ingredients. You won’t find dishes with 15 ingredients and tons of toppings in Italy. Nearly all of them are limited to 10 and under.

While Carbonara is a very simple recipe and in fact, very fast to make, it still scares the crap out of most Americans to make it at home. I am not sure if it is the fear of cooking with raw egg, not moving fast enough to make the velvety sauce instead of pasta with scrambled egg.

I had a close friend tell me her kitchen as never been messier and she was never as fearful to make as dish as she was when she made carbonara. The pressure to move fast was just overwhelming. While it is true you can’t dilly dally around the kitchen and time is important, it will also be ok if you don’t move at warp speed.

There are only a couple of basic elements: pasta, pork (bacon or pancetta), cheese (most commonly percerino romano), egg, salt and pepper. Minus the egg and you have cacio e pepe.

BEST Carbonara Recipe (Authentic Carbonara Just Like Rome!) (4)
BEST Carbonara Recipe (Authentic Carbonara Just Like Rome!) (5)

Pasta

First, you must choose your pasta. With over 500 shapes, it is very true that each was designed specifically with a sauce in mind. Carbonara pairs best with thick, eggy long noodles cooked al dente, or in some cases even a little under.

It is most popular in the states with spaghetti (spaghetti carbonara) or wide, flat noodles like fettuccine, but I like mine with bucatini, a fatter, round spaghetti with a hollow center.You’ll see it made most with this type of pasta in Rome too.

I’ve tried Carbonara with cappellini and even tubed pasta like rigatoni and it just doesn’t turn out the same. I have, however, had good luck with gnocchi carbonara.

BEST Carbonara Recipe (Authentic Carbonara Just Like Rome!) (6)
BEST Carbonara Recipe (Authentic Carbonara Just Like Rome!) (7)

Bacon or Pancetta

Second it the first of the fats, the pork, which serves two purposes. First it, flavors the dish, as any fat is really the base flavor of all dishes.

And secondly, the rendered bacon fat coats your noodles and allows the sauce to comes together without turning into just egg.

Pancetta is the most traditional of pork used, but I typically end up using bacon because it is cheaper and easier to find. Pork jowl is also used in fancier establishments.

What is the difference between pancetta and bacon? Both are pork belly, but bacon is typically cured, smoked and sliced while pancetta is cured and left into a whole chunk, making it easier to cut into larger pieces, or as the French say, lardons.

The bacon and rendered fast can be prepared ahead of time. I make this dish for dinner parties quite frequently and do this step ahead so I just need to boil the pasta and toss.

Guanciale, an Italian cured pork made from the jowls or cheeks is also sometimes used. it is quite tender and doesn’t have as much rendered fat.

Can I make carbonara without bacon? Yes! You will still need a fat to coat the pasta with, so instead of rendered bacon fat, use heated olive oil or butter.

BEST Carbonara Recipe (Authentic Carbonara Just Like Rome!) (8)

Cheese

The cheese comes next. Pecorino romano cheese is most commonly used, but any hard cheese, like Parmesan cheese, parmigiano reggiano or any hard Italian cheese will work.

I wait to season with salt until the very end because these hard, brined cheese also provide a salty profile and vary greatly from cheese to cheese. Some carbonara sauces won’t need any additional salting if the cheese (and bacon) is also salty.

BEST Carbonara Recipe (Authentic Carbonara Just Like Rome!) (9)
BEST Carbonara Recipe (Authentic Carbonara Just Like Rome!) (10)

Raw Egg in Carbonara

And of course, the egg. My only advice is to use the freshest eggs you can come by since carbonara is only a lightly cooked egg sauce.

Can I get sick from eating raw eggs in carbonara? You can sick from eating anything, raw or not, but the risk is so low that I don’t even worry about it. Many eggs are even pasteurized (heat treated) and fresh eggs, don’t even require refrigeration.

Try for the freshest eggs you can and know that the sauce is partially cooked. Just as cooked as a benedict sauce, if you eat eggs benedict. You can also look for eggs that specify they have been pasteurized.

Can I make carbonara without eggs? Unfortunately, not eggs are the base of the sauce and there is no good substitution.

BEST Carbonara Recipe (Authentic Carbonara Just Like Rome!) (11)

Creamy Carbonara Sauce

It all comes together with a little hot pasta water. Why not just regular water? Because pasta water is has some gluten in it- it is a little thickened. And also has flavor.

What if I forgot to reserve some of the pasta water? I can’t tell you how many times I’ve done this. My husband hears the curse word from the kitchen and he doesn’t even ask, instead yelling in “forgot to save some water!” I even put the measuring cup with a ladle right by the cooktop, still I fail.

So I have also become really good and finding alternate solutions. The easiest is just a small amount of cornstarch in water. About 1 tablespoon for 1 cup of water. Afterall, pasta water is just starchy water.

What is my sauce is lumpy? Let me tell ya, the one thing I learned while in Rome was that most Carbonaras are a little lumpy. You can add more pasta water to thin it out, but your lumps might also just be cheese and that is totally acceptable!

BEST Carbonara Recipe (Authentic Carbonara Just Like Rome!) (12)

How to Make Carbonara

After you have the knowledge of how it all comes together and why, the rest is fairly easy.

  1. Cook pasta. Cook the pasta to al dente in a large pot of salted water and drain, set aside. If you are cooking it ahead of time, toss in a little olive oil.
  2. Cook bacon. Brown and crisp bacon in a large frying pan. Leave 1-2 tablespoons of the hot bacon fat in the pan, scooping out bacon with a slotted spoon. Set the cooked bacon aside.
  3. Whisk eggs, cheese and pasta water. In a mixing bowl, whisk together the eggs, cheese and a bit of pasta water.
  4. Toss pasta in bacon grease. Add the cooked pasta to the bacon grease, tossing to coat.
  5. Toss cheese and egg mixture into pasta. Quickly and with tongs, toss with beaten eggs and cheese mixture and pasta water. Add more pasta water to thin.
  6. Add bacon. Toss until it thickens- the egg mixture should do the trick fast! Add crispy bacon back to mixture.
  7. Garnish and serve. Serve immediately and season with freshly black pepper and additional salt, if needed.

Some folks also like fresh garlic in the mix, add it to the bacon fat to cook slightly before you add the pasta. You can also top your pasta with scallops, peas, sun dried tomatoes or sliced scallions.

BEST Carbonara Recipe (Authentic Carbonara Just Like Rome!) (13)
BEST Carbonara Recipe (Authentic Carbonara Just Like Rome!) (14)
BEST Carbonara Recipe (Authentic Carbonara Just Like Rome!) (15)

Storage & Reheating

I would like to tell you YES carbonara can be reheated, but the sad truth is it never tastes the same as fresh and the creamy sauce gets a little cakey. Never. I’ve tried it so many ways, but it is really hard. The best way is to reheat it is to use cream, making it almost an alfredo.

Heat a small amount (1/2 cup or so) of cream in a saucepan, when simmering, add leftover carbonara and toss until hot. It might not ever be piping hot, but it will be more than room temperature. Add more pecorino romano until makeshift sauce thickens.

Can I Freeze Carbonara?

I would not recommend doing this. The sauce can’t be separated from the pasta and it doesn’t reheat well.

BEST Carbonara Recipe (Authentic Carbonara Just Like Rome!) (16)
BEST Carbonara Recipe (Authentic Carbonara Just Like Rome!) (17)

More Classic Italian Recipes

Italian or not, these are some basic Italian recipes that are great to have in your recipe box.

  • Basil Pesto Sauce
  • Bolognese Sauce
  • Best Italian Meatballs
  • Ricotta Stuffed Shells
  • Air Fryer Chicken Parmesan
  • Garlic Rosemary Focaccia Bread

Chicken Piccata Recipe

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Classic Chicken Piccata is an easy Italian recipe that comes together in less than 30 minutes and explodes with flavors of lemon, caper and shallot.

See The Recipe!

Chicken Cacciatore

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Easy Chicken Cacciatore uses tender chicken in a tomato sauce with mushrooms, bell peppers, olives and herbs. Only takes 30 minutes from stove to plate!

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Creamy Pastina Recipe

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This quick and easy pastina recipe uses butter, cheese and broth for a quick, simple and comforting meal. Perfect for little kids and adults!

See The Recipe!

BEST Carbonara Recipe (Authentic Carbonara Just Like Rome!) (21)

Easy Authentic Carbonara Recipe

4.22 from 38 votes

Authentic Carbonara is an easy Italian pasta recipe using eggs, cheese and bacon. This is an easy carbonara recipe that any home cook can feel confident in making!

Prep Time: 5 minutes mins

Cook Time: 20 minutes mins

Total Time: 25 minutes mins

Servings: 6

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Ingredients

  • 1 pound dry bucatini or spaghetti
  • 1 tablespoon Kosher salt
  • 10 ounces bacon or pancetta , diced or cut into 1-inch slices
  • 2 whole eggs
  • 4 egg yolks
  • 1/2 cup pecorino romano cheese , finely grated
  • 1/2 cup reserved pasta water*
  • freshly ground pepper
  • maldon sea salt

Instructions

  • In a large pot, boil enough water for pasta. When it comes to a rolling boil, add 1 tablespoon coarse kosher salt.

  • Cook pasta according to package directions or al dente, or even 1 minute less.

  • When pasta is done, ladle out about 1 cup of starchy boiling water to a heat safe measuring cup. Drain pasta and set aside.

  • In a large skillet, cooking bacon or pancetta over medium heat. Use a skillet that might seem too large for this task because you will be using the same one to toss your pasta later, so it needs to be large enough to accomodate 1 pound of cooked pasta.

  • Cook bacon until cooked, but not crispy. Remove bacon to a paper towel lined plate, but reserve rendered bacon grease.

  • Eyeballing it, reserve about 2 tablespoons of bacon fat, discarding the rest. Set skillet aside.

  • In a medium bowl, whisk 2 whole eggs with 4 egg yolks. After whisked, combine with pecorino romano cheese and about 2 tablespoons reserved pasta water. Set aside.

  • Add pasta to the skillet and toss well with bacon fat.

  • Remove from heat (or just turn off burner) and try to pile pasta in the center. Using tongs, slowly pour the egg mixture over the hot pasta, tossing fast to heat the sauce over the pasta.

  • Toss for 2 minutes, pasta starch will help sauce thicken, along with residual heat. Add cooked bacon back to the mix.

  • If your sauce is too watery or loose, add more cheese. If you sauce is too thick and clumpy, slowly add additional pasta water. You may not use all of the pasta water.

  • Transfer to serving dishes and season with freshly ground pepper, Maldon sea salt and additional cheese. Serve immediately.

  • If you've tried this recipe, come back and let us know how it was in the comments or ratings.

Video

Notes

What if I forgot to reserve some of the pasta water? I can’t tell you how many times I’ve done this. My husband hears the curse word from the kitchen and he doesn’t even ask, instead yelling in “forgot to save some water!” I even put the measuring cup with a ladle right by the cooktop, still I fail. So I have also become really good and finding alternate solutions. The easiest is just a small amount of cornstarch in water. About 1 tablespoon for 1 cup of water. Afterall, pasta water is just starchy water.

Nutrition

Calories: 569 kcal, Carbohydrates: 57 g, Protein: 22 g, Fat: 26 g, Saturated Fat: 9 g, Cholesterol: 224 mg, Sodium: 443 mg, Potassium: 302 mg, Fiber: 2 g, Sugar: 2 g, Vitamin A: 305 IU, Calcium: 131 mg, Iron: 1.8 mg

Author: Jessica Formicola

Calories: 569

Course: Main Course, Main Dish

Cuisine: Italian

Keyword: easy carbonara recipe, spaghetti carbonara

Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!

BEST Carbonara Recipe (Authentic Carbonara Just Like Rome!) (23)
BEST Carbonara Recipe (Authentic Carbonara Just Like Rome!) (2024)

FAQs

What is the golden rule of cooking a carbonara? ›

The golden rule of cooking carbonara is to never cook the sauce over direct heat once the eggs are added. Instead, remove the pasta from the heat and toss it with the egg and cheese mixture off the heat, allowing the residual heat from the pasta to gently cook the eggs into a creamy sauce.

Which ingredient should never be used in traditional carbonara? ›

What not to put in Spaghetti Carbonara? Don't put garlic, cream, milk or butter. It is not needed. It is fine if you want to make a dish with those ingredients, but if you want to learn how to make this dish correctly, use only pecorino, eggs/egg yolks, black pepper, guanciale, and pasta water.

What are the biggest carbonara mistakes? ›

1. Adding your eggs while the pasta is still on the heat. This is one of the most common mistakes when making carbonara. It is very easy to end up with pasta a la scrambled eggs instead.

What is real carbonara sauce made of? ›

Carbonara is made with guanciale (cured pork), eggs, Pecorino Romano cheese, spaghetti pasta, and lots of black pepper. Italians don't add extra ingredients like cream, milk, garlic, or onions.

Do Italians use cream in their carbonara? ›

Blown. Taste.com.au Food Director, Amira Georgy, confirmed this, saying: “Traditionally, carbonara sauce contains no cream, just eggs and cheese. The eggs and cheese are added to the hot pasta and tossed together until a silky sauce forms.”

Why is garlic not allowed in carbonara? ›

Why is adding garlic to carbonara seen as a huge no-no in Italy or by Italians? - Quora. Because carbonara is a codified recipe and its ingredients are guanciale, black pepper, egg yolks, grated pecorino (or a mixture of pecorino and Parmigiano Reggiano). That's all.

How to stop eggs scrambling in carbonara? ›

Using a large mixing bowl and setting it over the boiling pasta water to create a makeshift double boiler helps prevent you from accidentally scrambling the eggs.

Do Italians put garlic in carbonara? ›

Must-have ingredients

that there are only five ingredients: pasta, pork cheek, eggs, cheese and pepper. That's it. A real carbonara does not contain onion, garlic, or cream.

Why is Italian carbonara so yellow? ›

As the fat renders, he removes some of the molten liquid with a spoon. The lean part of the meat ultimately caramelises and becomes a sort of "popcorn guanciale": crunchy outside and tender inside. His carbonara is very yellow in colour since he only uses egg yolks – one per 60g of pasta.

What thickens carbonara? ›

Equally important is that the fat that melts out of the guanciale is required to thicken the carbonara sauce to make it creamy. Basically, what happens is that when the fat from the guanciale and in the egg yolks is mixed with starchy pasta cooking water, it thickens.

What kind of cheese is good in carbonara? ›

Pecorino Romano and Parmigiano Reggiano – I like to use a combination of Pecorino Romano and Parmigiano Reggiano. While these two cheeses ARE similar, I strongly recommend you use BOTH (and not sub one for the other), as it adds a layer of complexity to the flavors.

What is the best meat for carbonara? ›

Carbonara is traditionally made with guanciale, or cured pork jowl, though pancetta is often substituted, and both are fatty, salty and deeply savoury.

How to stop eggs from scrambling in carbonara? ›

Using a large mixing bowl and setting it over the boiling pasta water to create a makeshift double boiler helps prevent you from accidentally scrambling the eggs.

Should the egg in carbonara be cooked? ›

The use of thermal processing is the most effective method for Salmonella inactivation in preparations containing eggs. Consequently, according to regulatory agencies, it is generally mandatory that these preparations must be completely cooked to a temperature of at least 70 °C.

Do you put raw egg in carbonara? ›

What distinguishes carbonara from other pasta dishes is its technique of combining eggs, hard cheese, cured pork, and black pepper into a rich, silky sauce. This recipe calls for raw eggs that are gently cooked by the hot sauce. If you prefer, you can use pasteurized eggs instead.

References

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