How to make real Spaghetti Carbonara


How to make real Spaghetti Carbonara

Today I’ll tell you how to make real spaghetti carbonara.

Spaghetti carbonara is a typical dish of Roman cuisine, one of the most famous dishes in the world of Italian cuisine, but also one cooked in the wrong way: with garlic, cream, and onion.

The real and traditional carbonara is based just on eggs, guanciale, and cheese. 

It is a very simple recipe that is prepared in no time and in a few steps!

The recipe for carbonara is a close relative of two other cornerstones of genuine Italian cuisine: “amatriciana and “gricia”! Consequently do not miss this very good Italian pasta too!

Who invented spaghetti carbonara?

As for the circumstances of the birth of this dish, it is plausible that the availability of U.S. military rations in the immediate postwar period provided the decisive impetus for the construction of the recipe.

The combination of the typical American egg & bacon flavor with cheese-topped pasta decreed its immediate fortune on both sides of the Atlantic Ocean.

But to whom do we owe this invention? There are several hypotheses, but over all prevails the never disproved tale of Renato Gualandi.

This young cook of Bolognese origin was hired on September 22, 1944, to prepare a meal on the occasion of the meeting between the British Eighth Army and the American Fifth Army in the newly liberated Riccione.

Making a virtue of necessity, he unwittingly created a dish destined to become the most famous Italian pasta dish in the world.

Which paste to use?

The format that we certainly immediately associate with pasta alla Carbonara is spaghetti.

These in fact allow the whole sauce (composed of egg, pecorino cheese, and guanciale) to blend perfectly, resulting in a wonderful cream.

The much-celebrated cream of Carbonara, in fact, seems to create a whole with the pasta, which becomes absolutely captivating and tasty.

The alternative to long pasta, but one that maintains the Roman tradition of the original recipe, is the choice of rigatoni.

This short pasta format, in fact, thanks to its serrated edges, allows it to retain all the cream of Carbonara, giving an incredible explosion of flavor and taste every time we put a forkful in our mouths.

A suggestion for making a perfect spaghetti carbonara:

Add the egg cream and pecorino cheese to the pasta with the guanciale, doing this out of the heat.

Once the sauce has been added, add the cooking water, if needed, and stir by tossing or stirring quickly with a wooden spoon: in this way the egg will not cook, and will not give life to the classic omelet effect.

In conclusion, if you want to cook the real and traditional Italian recipe of carbonara, follow this easy step-by-step and you will make a wonderful and creamy carbonara.

So all that remains is to get to the stove and celebrate this traditional Roman and Italian dish, perhaps on April 6: Carbonara Day (Carbonara Day).

spaghetti carbonara
spaghetti carbonara

Recipe Difficulty Level: easy Servings: 4

Ingredients for spaghetti carbonara: 

  • 400 g (14 oz) of spaghetti (or rigatoni or mezze maniche)
  • 4 egg yolks + 2 big eggs 
  • 200 g (7 oz) of guanciale
  • 100 g (3.5 oz) of pecorino romano cheese
  • Black pepper

Here you can see the video to make the real and traditional carbonara.

How to make a perfect carbonara


Boil the water in a big pot.

Cut the guanciale into cubes or strips and cook it in a pan without oil until the fat will be transparent and the rest crunchy.

Put it apart.

Put 1 or 2 tablespoons of salt in the boiling water.

Then put the pasta, in while you finish preparing the sauce.

In a big bowl, put the grated pecorino, add 2 eggs and 4 egg yolks; add black pepper; mix it well and keep mixing until you do not obtain a cream.

Drain the pasta when “al dente” and pour it into the pan with the guanciale; cook for 30 seconds over medium heat.  

After, immediately put it in the bowl with the eggs and pecorino, mix it, and serve it.

Good appetite! Buon appetito!


Do not  put the sauce in the hot pot otherwise you risk to do a frittata!

You can try the ‘vegetarian version by substituting the guanciale with courgette.

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