9.5
Taste
About This Recipe
The definitive Roman carbonara — creamy without cream, built from guanciale fat and emulsified egg cheese sauce.
Authentic Roman pasta with eggs, Pecorino Romano, guanciale, and black pepper.
Category Scores
7.0
Difficulty
8.0
Presentation
9.0
Value
Video
Cooking Timeline
Ingredients
Equipment
- Large pot
- Frying Pan
- Mixing Bowl
- Whisk
- Cheese Grater
- Colander
- Tongs
Instructions
-
1
Bring a large pot of salted water to a boil and cook the spaghetti until al dente
-
2
Cook the beef or turkey bacon over medium heat until crispy.
-
3
Whisk together the eggs, grated Pecorino Romano cheese, and black pepper.
-
4
Drain the pasta, reserving one cup of pasta water, then toss it with the cooked beef bacon.
-
5
Remove the pan from heat. Add the egg mixture while tossing continuously. Add reserved pasta water gradually until the sauce becomes creamy.
-
6
Serve immediately with extra Pecorino Romano cheese and freshly cracked black pepper.
Nutrition
Calories
610
Protein
28g
Carbs
55g
Fat
30g
Fiber
3g
Sugar
2g
Sodium
720mg
Serving Size
1 plate
Expert Review
Verdict
Restaurant-quality carbonara using traditional Roman technique.
Pros
- Silky sauce without cream; authentic guanciale flavor; 35-minute weeknight dinner.
Cons
- Requires precise heat control to avoid scrambling eggs.
Overview
Authentic Roman pasta with eggs, Pecorino Romano, guanciale, and black pepper.
Verdict
Restaurant-quality carbonara using traditional Roman technique.
AI Insights
Summary
The definitive Roman carbonara — creamy without cream, built from guanciale fat and emulsified egg cheese sauce.
Tips
- Use room-temperature eggs
- Keep pan off direct heat when adding egg mixture
AI Cooking Assistant
Ask questions about this recipe — substitutions, timing, or technique.
Open Cooking AssistantFAQ
Can I use bacon instead of guanciale?
Bacon works in a pinch but guanciale provides the authentic Roman flavor and fat profile.
Does carbonara contain cream?
Traditional Roman carbonara uses no cream — the sauce comes from eggs and cheese emulsified with pasta water.
Community Reviews
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Community Average
0 reviews
0 verified cooks
4.8 expert rating
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