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authentic carbonara recipe

Authentic Italian Carbonara Recipe (No Cream, Just Tradition!)

“Make classic Italian carbonara the traditional way—no cream! Just pasta, eggs, Pecorino Romano, guanciale, and black pepper. Rich, creamy, and ready in 25 minutes.”

Introduction:

Creamy, savory, and irresistibly satisfying, this Authentic Italian Carbonara Recipe is made the traditional Roman way—with no cream, just eggs, cheese, and cured pork. It's a simple yet rich pasta dish that’s ready in under 25 minutes and perfect for weeknights or special occasions.

🍝 What Is Pasta alla Carbonara?

Pasta alla Carbonara is a classic Roman pasta dish made with a few high-quality ingredients: guanciale (cured pork cheek), eggs, Pecorino Romano cheese, and black pepper. The heat of the pasta creates a creamy sauce without using cream, butter, or garlic.

🌟 Why You’ll Love This Carbonara Recipe

  • ✅ 100% authentic—no cream, no shortcuts
  • ✅ Rich, silky sauce from eggs and cheese only
  • ✅ Minimal ingredients, maximum flavor
  • ✅ Ready in 20–25 minutes
  • ✅ Traditional Roman comfort food

🛒 Ingredients (Serves 2)

  • 200g (7 oz) spaghetti, bucatini, or rigatoni
  • 100g (3.5 oz) guanciale, diced (or pancetta as a substitute)
  • 2 large egg yolks + 1 whole egg
  • 50g (1/2 cup) Pecorino Romano, finely grated
  • Freshly ground black pepper, to taste
  • Salt, for pasta water

👨‍🍳 How to Make Authentic Pasta Carbonara

Step 1: Boil the Pasta

Bring a large pot of water to a boil. Salt generously and cook pasta until al dente. Reserve 1 cup of pasta water, then drain.

Step 2: Cook the Guanciale

While the pasta cooks, add guanciale to a dry pan over medium heat. Cook until crispy and golden, about 5–7 minutes. Remove from heat and set aside.

Step 3: Make the Egg & Cheese Mixture

In a bowl, whisk together the egg yolks, whole egg, grated Pecorino Romano, and a generous amount of black pepper. Mix until creamy.

Step 4: Combine Everything

Add hot, drained pasta to the pan with guanciale. Toss to coat in the rendered fat. Remove from heat and quickly stir in the egg-cheese mixture, adding a splash of reserved pasta water as needed to make the sauce smooth and glossy.

⚠️ Tip: Work quickly so the eggs cook with the heat of the pasta but don’t scramble.

Step 5: Serve Immediately

Plate the pasta and finish with extra cheese and cracked black pepper. Serve hot!

🔁 Carbonara Tips & Variations

Tip or Variation Details
Use guanciale It's traditional and more flavorful than pancetta
Avoid cream or butter True Italian carbonara doesn’t need them
Add pasta water slowly It helps emulsify the sauce
Cheese matters Use Pecorino Romano for salty sharpness
Egg ratio Adjust to taste, but usually 1 egg per 100g pasta

🧊 Storage & Reheating

  • Best eaten fresh
  • Store leftovers for up to 2 days in the fridge
  • Reheat gently in a skillet with a splash of water to revive the sauce

✅ Final Thoughts

This authentic carbonara recipe is the real deal—creamy from eggs and cheese, flavorful from guanciale, and perfectly seasoned with black pepper. It's a dish that proves simple ingredients can deliver luxurious flavor. Whether it’s your first time making carbonara or you’re a seasoned cook, this recipe is a must-have in your Italian pasta collection.

Tried this recipe? Share your results or tips in the comments!

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