Pasta alla Carbonara (Pasta with cured pork cheek and eggs)

Pasta alla Carbonara is one of Rome’s most iconic dishes, loved for its simplicity and depth of flavour. While you’ll find countless variations around the world, the authentic version is made with just four ingredients: guanciale (cured pork cheek), eggs, black pepper, and Pecorino Romano cheese. That’s it – no cream, bacon, scrambled eggs, onions, garlic, parsley, butter, olive oil, and even Parmesan cheese.

When prepared properly, the pasta becomes creamy all on its own – no extra cream needed. And, as with almost every Italian pasta dish, serving it al dente is an absolute must.

The creaminess of Carbonara is often misunderstood. It doesn’t come from leaving the eggs raw (which could pose a risk of salmonella). That risk is minimized in several ways: first, the hot fat from the guanciale and a splash of starchy pasta water help temper the egg mixture. Then, when the freshly cooked pasta is tossed in, more pasta water is added as needed to adjust consistency, while the residual heat gently cooks the eggs. Finally, finishing the dish over a bain-marie (water bath) keeps the temperature controlled, giving the sauce its signature silky texture.

Origins of the Carbonara

The origins of Carbonara are debated, but the most widely accepted theory traces it back to World War II. American soldiers introduced bacon and eggs to Italy, and an Italian cook reinterpreted them using local staples—guanciale and Pecorino Romano. The result was a dish that perfectly blended Italian tradition with external influence, creating the creamy, flavourful pasta we know today.

Servings: 4

Ingredients:

• • 12 oz (340g) spaghetti
  • 5 oz (150g) guanciale
  • 5 eggs (one per serving + 1 extra)
  • 5 oz (70g) Pecorino Romano cheese
  • Salt, to taste
  • Freshly ground black pepper, to taste

Step-by-Step Instructions:

1. Prepare the guanciale
   Remove the tough outer skin, then cut it into ½ inch (1 cm) thick strips.
2. Crisp the guanciale
   In a large pan over medium heat, cook the guanciale (no oil needed, the fat renders out). Stir until golden and crisp, then set aside. Keep the melted fat.
3. Make the egg mixture
   In a bowl, whisk together the eggs, grated Pecorino, salt, and plenty of black pepper. Slowly whisk in about half of the rendered guanciale fat and a splash of hot pasta water until smooth and creamy.
4. Cook the pasta
   Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente.
5. Combine pasta and guanciale
   Drain the pasta, reserving some of the cooking water. Toss the pasta in the bowl with the egg mixture
6. Finish with the egg mixture
   Place the bowl over a bain-marie (a pot of simmering water) and stir until the sauce becomes silky and clings to the pasta. Add the guanciale (reserve some for garnish) and a little pasta water as needed the result should be a pasta coated with a velvety and creamy sauce
7. Serve
   Plate immediately, garnish with the reserved guanciale, grated Pecorino and black pepper.

Buon appetito!

Nutritional Information (per serving):
Calories: 800 kcal | Protein: 16 g | Carbohydrates: 152 g | Fat: 36 g | Saturated Fat: 8 g | Fibre: 16 g | Sugar: 8 g | Sodium: 1000 mg | Cholesterol: 12 mg

Disclaimer: The nutritional information provided in this blog is an estimate based on available online tools. It is not intended to serve as medical or dietary advice. We do not accept responsibility for any consequences arising from the use of this information.