Carbonara Recipe Authentic

One of the most versioned and battered recipes in Italian cuisine is “pasta carbonara.” When they see a carbonara cooked with cream or bacon our Mediterranean neighbors who are very much theirs when it comes to their traditional dishes raise their eyebrows. It’s a crime on par with paella with chorizo. To avoid causing heart attacks in the people of beautiful Italy I’m going to show you how to make authentic carbonara pasta today. And I assure you that it is so delicious that you will forget about the cream

Egg yolk, bacon, pecorino cheese, and pepper to taste We can make Italian carbonara pasta, one of the most traditional and delicious pasta recipes, with these simple ingredients. And no the cream is not required to make a delicious carbonara sauce because the combination of egg and cheese adds a lot of flavors. Furthermore, by omitting the cream, we are left with a much lighter and healthier dish

To stay true to the original recipe I consulted a few Italian sources and I believe this version comes close. However I will tell you that the original carbonara recipe calls for a product that is hard to come by in Spain. It is the guanciale which is made up of cured pork dewlap or mask In the absence of smoked bacon we can use unsmoked bacon to intensify the black pepper flavor

As I mentioned this makes my mouth water, so do you want to learn how to make traditional spaghetti carbonara? Right now, I’m going to walk you through it step by step.

Yield: 1

Carbonara Recipe Authentic

carbonara recipe authentic

How to make pasta carbonara without cream, an authentic Italian recipe with step-by-step instructions. Enjoy this simple and delicious dish by preparing spaghetti carbonara the easy way.

Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 50 minutes


  • 320 g of spaghetti (80 g per serving)
  • 200 g of bacon
  • 60 g of pecorino cheese
  • 6 M egg yolks
  • freshly ground black pepper
  • shall


    1. To begin coarsely cut the bacon and grate the pecorino cheese. Set aside these ingredients. Use this time to separate the egg yolks from the egg whites.
    2. The spaghetti will be cooked next. Heat water in a large container and add a generous pinch of salt when it reaches boiling point Cook the pasta according to the package directions. Then we'll sauté it so leave it for 1 minute less than the recipe calls for. Of course, fresh pasta can also be used.
    3. Cook the bacon in a large skillet until the fatty part is transparent and lightly toasted. In general, adding more oil is unnecessary because the bacon will release very little fat.
    4. In a separate container combine the yolks and pecorino cheese (of which you will have reserved a little to sprinkle at the end). Season with a pinch of salt and freshly ground black pepper. To make the carbonara sauce more fluid, add a couple of tablespoons of the pasta cooking water.
    5. When the pasta has 1 minute left to cook, add it to the pan and cook for another minute over high heat. This will absorb the flavor and fat released by the bacon.
    6. Remove from the heat and stir in the egg yolk and pecorino mixture. Stir thoroughly taking care not to allow the egg to set. To make the sauce juicier, add a few more tablespoons of the cooking water.
    7. Try the salt and pepper point. Sprinkle the remaining pecorino over the spaghetti and serve immediately. And to savor the genuine Italian carbonara.


  • The simplicity of the recipe invites us to carefully carry out each of its steps. In this sense, it is essential to monitor the doneness of the pasta Although this is based on taste, I recommend that you do not leave it too soft, as the recipe loses its grace.
  • To do this take into account the time indicated on the package and remove it 1 minute before because as you have seen at the end we give it one more tap of the pan.
  • If you want to know more about how to cook pasta, I invite you to read these 10 tips and tricks for cooking pasta.
  • Another important point of the recipe is to incorporate the carbonara sauce with the pan off the heat and stir with energy. Otherwise, the egg will curdle and we will obtain a kind of very rich spaghetti scramble, but it will not be a well-made carbonara.
  • The pecorino cheese is lightly salted and provides enough flavor; keep this in mind when adding the salt.
  • Why do we add the cooking water to the pasta? Because this contains part of the starch that the spaghetti has released and helps to bind the sauce better. Add as much water as necessary to prevent the pasta from drying out.
  • The black pepper is responsible for bringing the character to the dish, so do not be shy when it comes to seasoning.

Nutrition Information



Serving Size


Amount Per Serving Calories 496Total Fat 29gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 16gCholesterol 342mgSodium 1073mgCarbohydrates 27gFiber 1gSugar 1gProtein 30g
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