Spaghetti Carbonara
Roman-style pasta recipe with bacon and eggs. Spaghetti Carbonara is a Roman icon that charms with very little and delivers a lot. The dish was born in Rome and nearby hills and it leans on eggs, aged cheese, cured pork and plenty of freshly cracked pepper. In the authentic trattoria version there is no cream. The sauce turns silky simply by marrying eggs, cheese and starchy pasta water.
Ingredients:
- 100g / 3,5oz bacon
- 100g / 3,5oz grated parmesan
- Three whole eggs
- 300g / 10,5oz spaghetti
- Two garlic cloves
- 20g / 0,7oz butter
- Salt and pepper
Recipe steps:
- Crush and slice the garlic cloves.
- Cut the bacon into cubes.
- Crack three eggs which we whisk, add salt and pepper (to taste). Then add the grated cheese and mix.
- Put the spaghetti in the pot, add a spoonful of salt, and cook the pasta according to the instructions on the package (leaving some cooking water aside before we pour the water).
- In a frying pan, melt butter and then stir-fry the sliced bacon and garlic (just for few minutes so the garlic doesn't turn bitter).
- Add the pasta to the pan to mix with the bacon, then pour all over the egg mixture. We pour all over the spaghetti water (not clean water, the sauce would make lumps).
- Heat the mixture in a frying pan and we can serve immediately.
- When serving, lightly garnish with grated cheese.
Ingredients and choices:
Crisp pork is the backbone. Pancetta works beautifully and guanciale brings true Roman character. If needed, good bacon does the job in a home kitchen. Choose a dry aged cheese. Parmesan tastes familiar while Pecorino Romano is the classic. Eggs make the heart of the sauce. Three large eggs are perfect and you can nudge the ratio toward extra yolks for an even silkier finish. Cook quality spaghetti to al dente. A hint of garlic adds homely aroma, although many Romans warm it briefly and remove it so it does not steal the show. Butter is optional yet it softens the pan juices and rounds the flavor. Season with care since the cheese and pork are already salty and let black pepper speak boldly.
Technique notes:
The magic happens off the heat. Whisk eggs with finely grated cheese until creamy. Boil pasta in well salted water and save a cup of the starchy liquid. Render the pork slowly so it turns crisp on the edges and stays juicy. Warm the garlic only to fragrance and remove if you like. Toss drained spaghetti with the pork fat so every strand is coated. Take the pan off the burner and now add the egg and cheese mixture. Stir constantly and splash in hot pasta water a little at a time until the sauce turns glossy and smooth. Gentle heat and patient stirring keep the eggs from scrambling and give you the classic carbonara texture.
Variations and ideas:
For a trattoria vibe choose guanciale and Pecorino Romano and skip garlic and butter. For a softer home style version fold a spoon of mascarpone into the egg mixture and you still stay in the no cream lane. Spaghetti is traditional, yet tonnarelli or bucatini are lovely. If you enjoy a fresh lift, grate a little lemon zest over the finished plates and scatter a pinch of flat leaf parsley, just enough to brighten without hiding the pepper and cheese.
Serving and pairing:
Warm the plates and serve at once. Finish with a snowfall of cheese and a generous grind of pepper. A simple green salad with lemon and olive oil is a perfect partner. A carafe of water and a light white wine on the table turns your kitchen into a tiny Roman trattoria. Leftovers can be revived gently in a skillet with a spoon of water so the sauce loosens and shines again.
Common mistakes and easy fixes:
Lumpy sauce means the mixture was too hot. Next time add the eggs off the heat and thin with pasta water right away. Dry pasta asks for more starchy water and a bit of stirring. Too salty points to heavy salting in the pot, so remember that cheese and pork carry plenty of salt. If the plate feels flat, add more freshly cracked pepper and a touch of cheese on top.
A note on authenticity:
Classic Roman carbonara contains no cream and usually no garlic. It stays faithful to guanciale, Pecorino Romano, eggs and pepper. In home kitchens we often cook with what we have, which is why pancetta, parmesan and a soft hint of garlic appear. What matters most is that the sauce is born from eggs, cheese and pasta water rather than cream.
Why you will love this recipe:
This is a fast weeknight dinner that smells like Rome and feels like home. Spaghetti Carbonara is creamy without cream, generous and comforting.
