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Dinner Italian

Authentic Roman Pasta Carbonara — No Cream, Ever

Authentic Roman Pasta Carbonara — No Cream, Ever

Real carbonara contains no cream. The silky sauce comes entirely from eggs, pecorino, and starchy pasta water. Master this and you have one of Italy’s greatest dishes.

Ingredients

  • 400g spaghetti
  • 200g guanciale
  • 4 egg yolks plus 1 whole egg
  • 100g Pecorino Romano
  • 50g Parmigiano
  • Black pepper generously ground

Method

Cook pasta al dente. Render guanciale until crispy. Whisk eggs and cheeses. Off the heat, toss pasta with guanciale, add egg mixture and pasta water, toss vigorously until silky.

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