📍 Roma

Pasta carbonara

Name: Pasta carbonara
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g spaghetti; 150 g guanciale, cut into strips; 100 g finely grated pecorino romano; 4 pasteurized yolks and 2 pasteurized eggs; 1 teaspoon black pepper; Salt for cooking water

· Lunch

Roman pasta with guanciale, pecorino, egg and pepper, made creamy by emulsification without added cream.

Editorial content by WorldBites · 2026-10-04 · Contact

⏱ 30 min🍽 4 servings📊 Intermediate🏷 Commonly associated

Preparation: 15 min
Cooking: 15 min
Waiting and resting: 0 min

History

Carbonara is associated with Rome and Lazio. Its modern history has several explanations and no single undisputed attribution.

Ingredients

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Preparation

1
Cook pasta in lightly salted water and reserve 300 ml of cooking water.
2
Brown the guanciale over medium-low heat until crisp and its fat has rendered.
3
Beat the pasteurized eggs and yolks with pecorino and pepper in a bowl.
4
Add pasta to the skillet and turn off the heat. Wait briefly, add the egg mixture and stir vigorously.
5
Add pasta water gradually until creamy and smooth. Serve immediately.