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The house carbonara

Eggs, guanciale, pecorino and pepper. Nothing else, and it's perfect.

πŸ“ Rome, Lazio⏱ 20 minMediumServes 2
The house carbonara

Origin story

Carbonara is a Roman dish. Its exact birth is unclear. The name probably comes from carbonaro, the Italian word for charcoal burner. The first printed recipes appear in the 1950s, soon after the Second World War. Some say American soldiers' bacon and eggs played a part.

The classic Roman version uses guanciale, pecorino romano, egg and black pepper. That's it. The sauce is made by heat from the pasta and a splash of pasta water. The eggs should turn glossy and creamy, never scrambled.

Myths, busted

Carbonara needs cream.
Never in Rome. The creaminess comes from egg yolks, cheese and starchy pasta water.
Carbonara is an ancient peasant recipe.
No written trace exists before the mid-20th century, so it's a modern classic.

The recipe

Servings:2

Ingredients

  • 200 g spaghetti
  • 100 g guanciale or pancetta, diced
  • 2 eggs + 1 yolk
  • 50 g Pecorino Romano, grated
  • Lots of black pepper
  1. Boil the spaghetti in well-salted water.
  2. Crisp the guanciale in a pan over medium heat, then take the pan off the heat.
  3. Whisk the eggs, yolk, Pecorino and plenty of pepper.
  4. Drain the pasta, saving about Β½ cup of the water. Toss the pasta with the guanciale.
  5. Off the heat, stir in the egg mix, adding splashes of pasta water until creamy. Serve right away.

Tip: no scrambled eggs. Whisk 2–3 tablespoons of hot pasta water into the egg mix first to warm it slowly. Then toss everything in a warm bowl (or the pan, off the heat) and keep it moving. You want silk, not breakfast.

Regional variations

Pecorino and Parmigiano
Many cooks blend the two for a milder, rounder sauce.
Pancetta version
Pancetta replaces guanciale where it's hard to find. It's leaner and less rich.
Gricia plus egg (Carbonara di Amatrice-style)
Some cooks start from a gricia base and add yolk for a richer feel.

Common mistakes

βœ— Scrambled eggs
Take the pan off the heat before adding the egg mix. Add pasta water to loosen it.
βœ— Using cream
Skip it. Use yolks, cheese and pasta water for body.
βœ— Crispy burnt guanciale
Render it slowly over low heat until golden, not dark.
βœ— Too little pepper
Toast freshly cracked black pepper in the fat for a warm, fragrant bite.

What to drink with it

🍷 Wine
Frascati Superiore, Lazio
Its crisp, savoury freshness cuts through the rich guanciale and yolk.
πŸ₯€ Alcohol-free
Crodino
This bittersweet Italian alcohol-free aperitivo cuts through the rich egg and pork.

Shopping list Β· The house carbonara for 2

Pasta & pantry

  • 200 g spaghetti
  • Sea salt
  • Black peppercorns

Deli & cheese

  • 100 g guanciale
  • 50 g pecorino romano
  • 3 egg yolks plus 1 whole egg

Vegetarian

Classic carbonara uses guanciale, so it isn't vegetarian. Pecorino is also traditionally made with animal rennet, so check labels.

Guanciale β†’ smoked king oyster mushrooms or smoked tofu
Fry until crisp in olive oil for a savoury, smoky bite.

Gluten-free

Gluten-free pasta releases less starch, so save extra pasta water to build the sauce.

Wheat spaghetti β†’ gluten-free spaghetti
Choose a corn-and-rice blend and cook it a minute short of the pack time.

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Know your ingredients

GuancialePancettaPecorino RomanoParmigiano ReggianoSpaghettiBlack peppercorns