The authentic Italian recipe for spaghetti carbonara

Although its origin dates back to the Lazio region at the end of World War II, the carbonara recipe has been evolving and incorporating local ingredients, until it becomes one of the best known dishes of Italian cuisine. Despite being such a well-known dish, it has rarely been accompanied abroad by a correct preparation of its recipe, respecting the way it is made in Italy and its basic ingredients.

Italian carbonara is never made with ingredients such as cream or onion. The carbonara sauce has only 4 ingredients: eggs, cured pork gill (or bacon), pepper and Roman pecorino cheese (or alternatively Parmigiano reggiano).

The secret to obtaining a creamy sauce is to add to the pasta and bacon some eggs beaten with the grated cheese that, with the simple heat of the pasta and a little cooking water, will link between them forming a wrapping sauce. The fundamental thing is that the temperature above which the egg begins to set (65 ° C) is not exceeded, which would inevitably spoil the dish, creating lumps and leaving it completely dry.

Garofalo spaghetti (n. 9) is the best resource to prepare all your spaghetti carbonara recipes, although carbonara sauce is usually also prepared with short formats, such as elicoidali (n. 34); We recommend you try it.

Ingredients for 4 people:

    400 g of Garofalo spaghetti (n. 9)
    200 g of pork gill (or bacon) cured pork
    50 g grated Parmigiano reggiano cheese
    20 g grated Roman pecorino cheese (or cured Manchego cheese)
    3 yolks and 1 whole egg
    black pepper

 For this recipe it is advisable to first prepare the cold sauce in a bowl where the pasta will then be served. Once this is already advanced and we have the eggs beaten with grated cheeses and pepper, you can start cooking the pasta in a pot with boiling water with salt. 

The sauce with which it will be seasoned will have to be ready at the time of draining the pasta, since the latter will always have to be added hot and fresh from the water to the bowl. It will be very important to store some pasta cooking water, since it may be necessary to add it to the cream of eggs, cheeses and pepper. 

The cooking water, together with the heat of the pasta fresh from the water, will allow to reach the necessary temperature so that the cream is thickened without the egg becoming set.

 Pasta cooking

For cooking the pasta a wide and tall pot will be used, with 4 liters of water (1 liter per 100 g of pasta) and 30 grams of salt (7-8 g per 100 g of pasta), which will be added only when the water comes to a boil, just before adding the spaghetti. During cooking (which for Garofalo “spaghetti” is 11 minutes) and while preparing the recipe ingredients, it is important to stir it occasionally with a wooden fork so that it does not stick.


Cut the jowls (or the bacon) into small strips and brown them in a pan over very low heat, so that they are slightly crispy but without drying out. Beat the eggs with a fork in a large bowl (which will be used to serve the pasta), along with the grated cheeses and a generous amount of freshly ground pepper, until it gives a creamy consistency. 

The pasta is cooked in boiling water with salt, drained and thrown into the bowl with the cream of eggs, cheeses and pepper without stopping stirring. Once mixed, add the jowls (or bacon) hot and, if necessary, a few tablespoons of the cooking water of the pasta, which will have been left aside for it. 

The heat of the pasta and the bacon will be enough to give the cream the ideal consistency, without the egg getting completely set and not dry. At the time of serving you can add more grated cheese and more pepper.

◉ If you liked this recipe, you will love these others:

The best Potato Gnocchi ever
Toasted Ravioli Recipe
Lasagna Roll-Ups
Low Carb "Chile Relleno" Casserole
The Best Homemade Pizza You will Ever Eat
Homemade Pizza Video Recipe