How to Make the ORIGINAL Carbonara (Chefs and Italians agree)
Learn how to make authentic pasta carbonara. This recipe is over 70 years old and a lot of people make it the wrong way, which is crazy because the original recipe is honestly the most delicious. You only need a few ingredients, so let's get started!
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Can’t find guanciale at the store? You can grab it on Amazon: https://amzn.to/3VkLAfW
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00:00 - Intro
01:02 - Recipe start - Dice your guanciale
01:25 - Add your diced guanciale to a cold pan and turn it on to medium heat
01:30 - Cook your pasta
01:40 - Prepare your egg yolks
01:55 - Grate the pecorino romano
02:53 - When your guanciale is golden brown and crispy…
03:09 - Finish your pasta in the pan
03:44 - How to get a creamy carbonara
04:16 - Add course black pepper
05:04 - Mix it all together
05:31 - Serve it up baby
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🍝 How to Make Authentic Roman Carbonara (No Cream, No Bacon!) 🇮🇹
Think you know carbonara? Think again. In this video, we’re going back to the roots of Roman cuisine to make a truly authentic pasta carbonara done the classic way, with only five ingredients and absolutely no cream, no bacon, and no shortcuts.
If you've ever wondered:
✅ What real Italian carbonara is supposed to taste like✅ Why guanciale (not pancetta!) is non-negotiable✅ How to avoid scrambled eggs in your sauce✅ And the secret to that creamy, silky texture...
This video is your ultimate guide. Whether you're a home cook, foodie, or someone looking to elevate your pasta game, this step-by-step breakdown will have you cooking like a Roman nonna in no time.
Full recipe:
Ingredients
400 g (14 oz) spaghetti
150 g (5 oz) guanciale (cured pork jowl), diced small
5 egg yolks
100 g (1 cup) Pecorino Romano cheese, finely grated
Freshly ground black pepper
Instructions
1. Prepare the Guanciale
1. Dice the guanciale into small cubes
2. Place it in a cold pan and set over medium heat
3. Slowly render the fat until the pieces turn crispy and golden
4. Remove the guanciale and place on paper towels, leaving the fat in the pan
2. Make the Egg and Cheese Mixture
1. Separate 5 egg yolks into a bowl
2. Finely grate Pecorino Romano into the yolks
3. Add a generous amount of freshly ground black pepper
4. Mix (or blend) until smooth and creamy
3. Cook the Pasta
1. Bring a pot of well-salted water to a boil
2. Cook spaghetti until about halfway done (very al dente)
3. Transfer the pasta directly into the pan with the rendered fat
4. Add a ladle of pasta water and finish cooking the pasta in the pan, stirring like a risotto. Add more pasta water as needed
4. Temper the Sauce
1. Take a spoonful of hot pasta water and whisk it into the egg-cheese mixture to temper it (This prevents the eggs from scrambling later)
5. Combine
1. Once pasta is perfectly al dente, turn off the heat
2. Let the steam dissipate briefly
3. Add the egg and cheese mixture to the pasta, tossing quickly so the residual heat creates a creamy sauce
4. Add the crispy guanciale back in
6. Serve
Plate immediately, topping with more Pecorino and black pepper to taste.