Spaghetti Carbonara – original Italian recipe


Spaghetti carbonara: a great Italian pasta recipe. Find this and many more recipes with pictures on the Giallozafferano App (in English)


Welcome to the GialloZafferano kitchen! I’m Sonia and today we’ll be preparing a classic pasta dish from the Lazio region: Spaghetti alla Carbonara. Let’s look at the ingredients we’ll be using:
• Four egg yolks + 1 egg
• 100 g/a half cup of grated Pecorino Romano cheese
• 150g/5.5 oz of diced guanciale or a good quality smoky bacon
• 320g/12 oz of spaghetti
• Two tablespoons of extra virgin olive oil
• Freshly ground black pepper
OK. Let’s see how it’s done.
The first thing you’ll need to do is to boil your spaghetti in lightly salted water at a steady boil. Keep the salt low because both the meat and the pecorino cheese are already quite salty. The next step is to sauté the guanciale in a thin layer of olive oil. Once the guanciale is golden and crispy, take it off of the heat and leave it to cool for a few minutes.
In a bowl, I’ve put the four egg yolks plus the whole egg. Now, whisk them together until completely mixed. Add the grated Pecorino, mix it in well, and after add the black pepper. If the sauce seems to be too dense, you can thin it by adding some of the water from the pasta a little bit at a time. Here we are. Now add the guanciale which has, by this time, cooled a little. Mix everything together, and with that, the sauce is ready.
It’s time to drain the pasta. When you drain, leave the pasta a little moist — don’t get rid of all of the water. This will help to thin out the sauce so it coats all the pasta. Now, mix it together, and once the pasta’s coated, serve it right away.
Here’s our lovely Spaghetti alla Carbonara. Bye, from Sonia and GialloZafferano and see you in the next video-recipe!


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  1. dilettanti allo sbaraglio!!!, la versione originale, quello che nessuno sa, impiega caciocavallo, pasta di gragnano cotta in acqua del serino ed uova di galline che beccano libere, quelle uova che escono due tuorli per intenderci, e non le quelle da allevamento intensivo , poiche' la carbonara va sul paglino come colore e non sul bianco, pepe nero e guanciale di nero casertano et voila, la ricetta riportata da i viaggiatori dei secoli scorsi è servita

  2. What is this talk about raw egg. You guy probably eat mayonnaise all the time and that is also made from raw egg. Lot of pastry's and desert is also made with raw eggs.

  3. I'm kind of doing it the same way..I'm not a big fan of cheese so I only use the eggs and bacon..It's in my top10 and should be in everyones top10..Amazing taste and amazingly easy to make. 

  4. This is not the original recipe! Bacon (Pancetta in italian) is NOT what you have in real carbonara. Guanciale has to be used!!! There is a big difference between them, because the former is part of the belly of the pork, while the latter comes from the cheeks (it has completely different fat composition and taste). Spaghetti have to be mixed in the pan with guanciale and then eggs can be added at the end (in the pan too)! That's at least my grandma recipe and she is 100% from Rome…

  5. if ye ppl hate the egg smell, saying that its raw & all.. prolly u can hv the spaghetti in a pan wit low heat on & stir in the wet ingredients (eggs, cheese, bacon & black pepper mixture)

  6. I can't believe all these comments about raw eggs. Try it first and you'll change your mind. It's cooked by the heat of spaghetti anyway. Italians know how to eat!

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