⏱️ Preparation time:
15 min
👥 Number of servings:
4 servings
👨🍳 Level:
Easy / Artisan
At Kelvini Italian Artisan, we celebrate the pure Italian culinary tradition with the absolute king of pasta dishes: Spaghetti Carbonara. Forget heavy cooking cream or artificial additives — this iconic dish owes its unparalleled creaminess purely to the magical combination of egg yolks, savoury Pecorino Romano, and crispy fried guanciale. Combine this with the artisanal, bronze-drawn pasta from our small-scale farmers in Campania, and you bring true Italy straight to your own kitchen.
🛒 What do you need? (Ingredients)
- 400 grams spaghetti (or rigatoni)
- 150 grams guanciale (or pancetta as an alternative)
- 4 large eggs
- 2 egg yolks
- 100 grams Pecorino Romano, freshly grated
- 2 teaspoons black pepper, freshly ground
- 1 tablespoon salt for the pasta water
👨🍳 The Preparation (Step-by-step)
Cutting and frying guanciale (pork cheek):
Cut the 150 grams of guanciale (or pancetta as an alternative) into small strips or cubes. Fry them in a cold frying pan over medium heat, without fat, until they are crispy and golden brown and the fat has rendered. Turn off the heat and let it cool slightly.
Making the egg-cheese mixture:
Whisk in a bowl the 4 large eggs and 2 egg yolks with the 100 grams of Pecorino Romano, freshly grated and 2 teaspoons of black pepper, freshly ground. Mix until a smooth, thick cream forms. This is done off the heat, never directly on the heat.
Cooking pasta:
Cook the 400 grams of spaghetti (or rigatoni) in 4 litres of water with 40 grams of salt (only add the salt when the water is boiling), until the pasta is al dente. Reserve a cup of the cooking water before draining.
Mixing pasta with guanciale:
Drain the pasta (reserve the cooking water) and add the hot pasta directly to the pan with guanciale. Mix well so that the pasta absorbs the fat. Remove the pan from the heat.
Making it creamy without scrambling:
Wait a moment until the pasta is no longer steaming hot, then pour the egg-cheese mixture over it and stir quickly and constantly. Gradually add the reserved cooking water until a creamy, smooth sauce forms. Never do this over the heat, otherwise the egg will scramble.
Serving:
Serve immediately on warm plates with extra Pecorino and freshly ground black pepper to taste.
🇮🇹 Make this recipe with the real ingredients from Campania:
For the best results, use the authentic ingredients directly from our producers:
✍️ Dive deeper into Italian cuisine:
Does this sound interesting? Discover in our blog explore our blog page
Curious how real pasta is made? Read our article on bronze-drawn pasta vs. regular pasta.
💡 The "Secrets of Nonna"
Did you know that authentic Carbonara is never made with cooking cream? The velvety texture is created purely by an emulsion of the starchy pasta water, the egg yolk, and the warm fat from the guanciale.
Tip from Nonna:
always remove the pan from the heat before adding the egg mixture. This prevents the egg from curdling (scrambling) and gives you that perfect, creamy golden sauce!
Receive the recipe in your mailbox
Leave your details here and get it directly in your mailbox