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Classic Spaghetti Carbonara

The definitive Roman carbonara — creamy without cream, built from guanciale fat and emulsified egg cheese sauce.

Medium 15 min prep 20 min cook 35 min total 4 servings 4.8/10
Ready in
35 minutes

Makes 4 servings

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.

Ratings

Expert Rating
4.8
95% confidence
Final Score
4.8
90% confidence

Category Scores

9.5
Taste
7.0
Difficulty
8.0
Presentation
9.0
Value

Video

Watch on Youtube

Cooking Timeline

Prep 15 min
Cook 20 min
  1. Step 1
  2. Step 2
  3. Step 3
  4. Step 4
  5. Step 5
  6. Step 6

Ingredients

Equipment

  • Large pot
  • Large skillet
  • Whisk

Instructions

  1. 1

    Cook spaghetti in well-salted boiling water until al dente.

  2. 2

    Render guanciale in a cold pan over medium heat until crisp; remove from heat.

  3. 3

    Whisk eggs, Pecorino, and pepper in a bowl.

  4. 4

    Drain pasta, reserving 1 cup pasta water. Toss pasta with guanciale off heat.

  5. 5

    Add egg mixture and splash of pasta water, tossing vigorously to emulsify.

  6. 6

    Serve immediately with extra Pecorino and pepper.

Nutrition

Calories 620
Protein 28g
Carbs 72g
Fat 24g
Fiber 3g
Sodium 890mg
Serving Size 1 plate

Expert Review

Reviewed by FindEdition Kitchen Lab

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.

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.

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FAQ

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.

About the Author

FindEdition Kitchen Lab

Recipe tested and reviewed by the FindEdition culinary team.

Specialty: Italian cuisine

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