This is the authentic Roman way to make Carbonara. No cream, no garlic, just pure, simple ingredients coming together in a silky, rich emulsion. The key is the technique: tempering the eggs to create that luxurious sauce without scrambling them. Serve with freshly cracked black pepper and extra pecorino. Perfetto!
🥕 Ingredients
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400gSpaghetti or Rigatoni
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200gGuanciale (or Pancetta if unavailable)
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4Large Egg Yolks
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2Whole Eggs
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100gPecorino Romano, finely grated
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2Tbsp Fresh Black Pepper, cracked
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1/2Cup Pasta Water (reserved)
👨🍳 Instructions
Prepare the Pasta Water
Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente.
Crisp the Guanciale
While pasta cooks, cut guanciale into small strips. Place in a cold skillet, then turn heat to medium. Cook slowly until rendered and crisp, about 8-10 minutes.
Make the Sauce Base
In a bowl, whisk together egg yolks, whole eggs, grated Pecorino, and black pepper until smooth. This is your "carbo-egg" mixture.
The Temper
Remove skillet from heat. Let it cool for 1 minute. Add pasta to the skillet with the guanciale. Toss to coat in fat. Pour the egg mixture over the pasta and toss vigorously.
Finish & Serve
Add pasta water one tablespoon at a time while tossing until you achieve a creamy, glossy sauce. Serve immediately with extra pecorino and pepper.
Community Reviews
Absolutely divine! I finally stopped using cream and tried the authentic way. The texture is unbelievable. My family couldn't believe how easy it was. Will be making this every week now.
As a chef, I appreciate the accuracy here. The instruction to temper the eggs with pasta water before adding the yolk mix is a pro move. Perfect execution.