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Pasta alla Carbonara Recipe

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Authentic Roman Carbonara Recipe

The origins of Pasta alla Carbonara may be hazy, but this Roman classic is undoubtedly a mouthwatering masterpiece. Experience a taste of Rome with our family recipe and learn how to make Carbonara like a local.

Key Ingredients for True Carbonara

Authentic Carbonara uses just a few simple ingredients—no cream, mushrooms, or extras! The star is guanciale (cured pork jowl), which gives Roman Carbonara its incredible flavor. If you can’t find guanciale, substitute with fatty pancetta for a similar result.


Pasta alla Carbonara Recipe

Serves 4

Ingredients

  • 400g (14 oz) pasta (spaghetti or rigatoni)
  • 150g (5.3 oz) guanciale
  • 4 egg yolks + 1 whole egg
  • 100g (3.5 oz) grated Pecorino Romano cheese
  • Freshly ground black pepper
  • Salt

Instructions

  1. Prepare the Pasta:
    • Bring a large pot of salted water to a boil. Add the pasta and cook until al dente.
  2. Prepare the Guanciale:
    • Remove the hard skin from the guanciale, slice it in half lengthwise, and then cut it into strips.
    • In a heavy saucepan, cook the guanciale over medium heat until golden and crispy. Turn off the heat.
  3. Prepare the Egg Mixture:
    • In a separate bowl, beat the egg yolks and whole egg with the grated Pecorino Romano cheese.
    • Add freshly ground black pepper and stir vigorously until smooth and creamy.
  4. Combine Pasta and Guanciale:
    • Drain the pasta and add it to the pan with the cooked guanciale. Toss well to coat the pasta in the guanciale fat.
  5. Add the Egg Mixture:
    • Remove the pan from the heat. Add the egg mixture to the pasta and stir energetically. Be sure to do this away from direct heat to avoid scrambling the eggs.
  6. Serve:
    • Add an extra sprinkle of grated Pecorino Romano cheese and a crack of black pepper before serving.

Come to the Local Aromas kitchen in Rome and join our 4 Roman Pastas cooking class to learn first-hand how to prepare these 4 delicious Roman dishes with a local Roman chef!

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