Spaghetti alla Carbonara originale romana with crispy guanciale, egg yolks and Pecorino Romano PDO: no cream, no onion, no garlic. Just five ingredients and a precise technique. The creaminess comes from the emulsion of the eggs, cheese and starch from the pasta — not from any external additions. It is one of the most famous Italian dishes in the world, but also one of the most misunderstood.
Ingredients (serves 4)
400 g spaghetti or rigatoni
200 g guanciale (not pancetta)
4 egg yolks + 1 whole egg
100 g Pecorino Romano PDO, finely grated
50 g Grana Padano PDO (optional, to soften)
Freshly ground black pepper
Salt for the pasta
Method Cut the guanciale into 1 cm strips and place in a cold frying pan without oil. Cook over a medium heat for 8–10 minutes until crispy on the outside and soft on the inside. Set the guanciale and fat aside.
In a bowl, whisk the egg yolks with the whole egg. Add the finely grated Pecorino Romano and mix until you have a thick cream. Add plenty of black pepper. If necessary, soften with a tablespoon of lukewarm water.
Cook the pasta in salted water for 2 minutes less than the recommended cooking time. Reserve at least two ladles of the cooking water. Drain the pasta and transfer it to the pan with the guanciale, with the heat turned off or set to very low. Stir to combine the flavours.
Remove the pan completely from the heat. Add the egg and pecorino cream and stir vigorously, adding the cooking water a little at a time. The sauce should become creamy and glossy. If necessary, briefly return to the heat, but do not exceed 65°C to prevent the eggs from curdling.
Common mistakes
Cream: not included in the original recipe
Bacon: it is not a substitute for guanciale
Eggs on the heat: they will curdle
Wrong cheese: Pecorino Romano is essential
Pasta too dry: you need cooking water to emulsify
Guanciale vs pancetta — why it makes all the difference Guanciale is pork cheek cured with salt, pepper and spices. It has more fat, more flavour and a softer texture than pancetta. The fat from the guanciale forms the base of the sauce: replacing it completely changes the dish.
Useful tips
Use egg yolks at room temperature
Grate the Pecorino very finely: it melts better
Add the cooking water a little at a time
Always stir off the heat
Wine pairing
Frascati Superiore
Pecorino (Abruzzo)
Vermentino from Lazio
Young Cesanese
Discover our selection of Italian cured meats.
