Introduction Authentic Italian carbonara is very different from the version often found outside of Italy. The traditional recipe contains neither heavy cream nor smoked bacon bits. It relies on four main ingredients: spaghetti, guanciale, eggs, and freshly grated Pecorino Romano. The secret to a successful carbonara lies in mastering the temperature. The sauce should coat the pasta using the eggs and cheese, without ever scrambling into an omelet. šØš³ CuisinerTelUnChef Tip To grate your Pecorino Romano to perfection, use a high-quality cheese grater. Freshly grated cheese melts better and results in a creamier sauce. Key Information Item Value Preparation 10 min Cooking 15 min Total Time 25 min Difficulty Easy Servings 4 people Ingredients 400 g spaghetti 180 g guanciale 4 egg yolks + 1 whole egg 120 g freshly grated Pecorino Romano Freshly ground black pepper Variation (if guanciale is unavailable) Plain pancetta Note: smoked bacon bits noticeably alter the taste of the recipe and are not used in the traditional version. Recommended Equipment a kitchen knife to cut the guanciale a cheese grater for the Pecorino Romano a cutting board to prepare your ingredients a large pot and a frying pan Preparation Step 1 ā Prepare the ingredients Cut the guanciale into strips about 1 cm thick. Finely grate the Pecorino Romano. In a bowl, mix the egg yolks, the whole egg, three-quarters of the grated cheese, and a generous amount of black pepper. Step 2 ā Cook the pasta Cook the spaghetti in a large amount of salted boiling water until al dente. Save a ladle of cooking water before draining. Step 3 ā Cook the guanciale Place the guanciale in a cold pan. Cook over medium heat without adding any fat. It should become golden and slightly crispy while releasing its own fat. Step 4 ā Make the sauce Add the spaghetti to the pan. Mix quickly. Immediately remove from heat. Pour in the egg-cheese mixture. Gradually add a little hot cooking water. Stir vigorously until you obtain a creamy sauce that perfectly coats the pasta. šØš³ CuisinerTelUnChef Tip The key: always remove the pan from the heat before adding the eggs. The residual heat is sufficient to create the sauce without scrambling the eggs. Step 5 ā Plating Serve immediately. Sprinkle with the remaining Pecorino Romano. Add a few turns of a pepper mill. The secrets to a real carbonara No heavy cream The creamy texture comes solely from the eggs, cheese, and starchy cooking water. Use guanciale Guanciale provides a richer flavor and a melt-in-the-mouth texture thanks to its fat. Freshly grated cheese Pecorino Romano offers incomparable aromatic intensity. Use a professional grater for the best results. Controlled temperature Always remove the pan from the heat before adding the eggs to prevent them from curdling. Variations Carbonara with Parmesan Mix half Pecorino Romano, half Parmigiano Reggiano for a milder flavor. Carbonara with pancetta An acceptable alternative when guanciale is difficult to find. Carbonara with tagliatelle Replace spaghetti with fresh tagliatelle for a different texture. What to serve with spaghetti carbonara? arugula salad cherry tomatoes grilled vegetables homemade focaccia Italian recipes to discover š Creamy Mushroom Risotto š Homemade Lasagna: The Authentic Italian Recipe š Homemade Pizza: The Authentic Recipe Chef's advice Prepare all ingredients before starting: the recipe comes together very quickly. Never rinse the pasta after cooking. Always reserve a little cooking water to adjust the texture of the sauce. Storage Carbonara is best served immediately after preparation. Refrigerator: up to 24 hours. Reheating: very gently, with a little hot water to prevent the sauce from drying out. Nutritional values (approximate) Per 1 portion Quantity Energy 710 kcal Proteins 30 g Fat 30 g Carbohydrates 76 g Fiber 3 g FAQ Does authentic carbonara contain cream? No. The traditional Italian recipe does not contain cream. Can guanciale be replaced? Yes, with plain pancetta. The taste will be slightly different. Which cheese should I use? Pecorino Romano is the traditional cheese. A mixture with Parmigiano Reggiano is also appreciated. Why does my sauce turn into scrambled eggs? The pan was likely too hot. Always remove it from the heat before incorporating the eggs. š Cook like a Chef with CuisinerTelUnChef To master this carbonara, equip yourself with the right utensils: Our cheese graters ā for freshly grated Pecorino Our kitchen knives ā for precision cutting of the guanciale Our cutting boards ā for cooking like a pro