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Authentic spaghetti carbonara

Authentic Spaghetti Carbonara

0 from 0 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Appetizer, Main Course
Cuisine Italian
Servings 4 servings


  • 7 oz. (200 g) Guanciale (or bacon)
  • 3.5 oz (100 g) Pecorino cheese (or Parmesan)
  • 4 egg yolks
  • 1 whole egg
  • 12 oz. (350 g) spaghetti
  • Pepper
  • Salt


  • Cut Guanciale (or bacon) into 1/2 inch (1 cm) pieces.
  • Put your Guanciale in a saucepan, and start browning it on low heat.
  • Boiling water in a large pot. When it's boiling, add salt and spaghetti. Cook it al dente (Usually 7-8 minutes). Pay attention to how much salt you use, Guanciale or bacon might be very salty.
  • In the meantime, make the "sauce" for your authentic spaghetti carbonara. Put 4 yolks and one whole egg in a large bowl.
  • Add grated Pecorino cheese (or Parmigiano Reggiano), and salt and pepper to taste (again, be careful with the salt).
  • Mix the egg and Pecorino with a whisk.
  • When the guanciale is crisp and brown, put it in a plate and let it cool.
  • Once the guanciale reached room temperature, add it to the egg-Pecorino mix and stir. You don't want to make this while the Guanciale is still hot, as you're not making scrambled eggs.
  • Once the pasta is cooked al dente, you have to work fast. The sauce of authentic spaghetti carbonara is basically eggs and Pecorino cheese forming a rich, creamy sauce by the heat of the spaghetti. Be it too cold, you won't get a real sauce. Be it too hot, you get spaghetti with scrambled eggs. Drain the spaghetti, wait for a few seconds, and toss it in the egg-Pecorino mix.
  • Your authentic spaghetti carbonara is ready. Serve hot.