Authentic Italian Carbonara
How to Make Real Carbonara the Authentic Way
Many people associate Carbonara with creamy sauces, but the true Italian Carbonara is actually a pasta dish enriched by fresh egg yolks and aged cheese. Inspired by an unforgettable experience while backpacking in Europe, where I discovered this simple yet intensely flavorful pasta, I’m excited to share a recipe for genuine Carbonara that will leave you craving more. Let’s elevate your dining experience with this authentic method that celebrates the pure flavors of its ingredients.
Ingredients
- 2 large egg yolks (or 1 whole egg + 1 yolk)
- 2-3 Tbsp finely grated hard cheese (Parmigiano Reggiano, Grana Padano, Pecorino Romano, or Parmesan are all great options)
- Salt (for pasta water)
- Freshly ground black pepper
- Bacon, about 50-100g (or to your preference), cut into 1cm cubes
- 100g long pasta (spaghetti, linguine, etc.)
Cooking Instructions
Step 1
Bring a large pot of water to a rolling boil. Add about 1 tablespoon of salt to season the water. Add the pasta and cook according to package directions, but aim to cook it 1-2 minutes less than the recommended time for al dente. While the pasta cooks, in a bowl, whisk together the egg yolks (or 1 whole egg + 1 yolk) until smooth. Stir in the grated cheese and a generous amount of freshly ground black pepper. Mix well to create your sauce base. (Tip: Feel free to use any of the suggested hard cheeses like Parmigiano Reggiano, Grana Padano, Pecorino Romano, or even standard Parmesan for a delicious result.)
Step 2
Dice the bacon into 1cm cubes and place them in a preheated pan. Cook the bacon until it’s crispy and golden brown. Since bacon releases its own fat, you usually don’t need to add any extra oil. Once cooked, remove the bacon from the pan and place it on a paper towel-lined plate to drain any excess grease. (Tip: Don’t discard the rendered bacon fat! It’s packed with flavor and perfect for coating the pasta.)
Step 3
Once the pasta is cooked al dente, drain it using a colander and transfer it immediately to a large mixing bowl. Add about 1 tablespoon of the reserved bacon fat to the hot pasta and toss gently to coat each strand. This step helps prevent the pasta from clumping and adds a wonderful savory base.
Step 4
Pour the egg and cheese mixture over the hot pasta. Quickly toss and stir continuously using tongs or a fork. The heat from the pasta will gently cook the egg mixture, creating a creamy sauce without scrambling the eggs. Work swiftly to ensure the sauce coats the pasta evenly. (Tip: For presentation, you can mix most of the sauce into the pasta and reserve a little to spoon over the top when serving.)
Step 5
Add the cooked bacon to the pasta and toss once more to combine. Serve immediately in warm bowls. For an extra touch, you can grate more cheese and sprinkle fresh black pepper over the top. Congratulations, you’ve made authentic Carbonara! Enjoy this incredibly easy yet satisfying dish!
