Italian Pasta Recipes

This is the Authentic Spaghetti Carbonara Recipe

One of Italy’s most famous pasta dishes, this is a pillar of Roman cuisine.




11.5 oz Spaghetti1

1 tbsp extra virgin olive oil

1 cup Guanciale, Julienne cut

5 yolks

3/4 cup Pecorino Romano cheese

freshly ground black pepper, to taste

Sea salt, to taste 



Cook the pasta according to directions.


Meanwhile, sauté the Guanciale with oil until crispy.


In a bowl mix the yolks, the Pecorino Romano cheese, black pepper and salt. Stir in 1/3 cup of the cooking water to loosen up the mixture


Drain pasta al dente, then toss with the crispy Guanciale.


Stir in the yolk mixture and mix well over low heat until the sauce starts thickening, but make sure the eggs do not become overcooked.


Serve immediately. 



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