Authentique carbonara romaine au guanciale, jaunes d'œufs et Pecorino Romano. Sans crème — seulement 5 ingrédients, 25 minutes.
This recipe adheres to the strict four-ingredient canon: guanciale, pecorino Romano, eggs, and black pepper. No cream, no garlic, no onions.
Master these concepts before attempting this recipe:
Rome, mid-1940s, likely from Allied military rations meeting Italian ingenuity
One of the four classic Roman pasta dishes (Quattro Pastas di Roma)
Originally a working-class meal, now celebrated globally as an icon of Italian cuisine
"The key is temperature control—60°C is the sweet spot for perfect emulsion without scrambling."
"Carbonara's post-WWII origins show how 'tradition' can be remarkably recent—the modern recipe was only codified in the 1990s."
Fouettez les jaunes, les œufs entiers et le Pecorino. Assaisonnez de poivre noir.
Coupez-le en lanières. Cuisez à la poêle froide à feu moyen jusqu'à ce qu'il soit croustillant, 8-10 minutes.
Faites bouillir les spaghetti jusqu'à presque al dente. Réservez 1 tasse d'eau de cuisson.
Retirez la poêle du feu. Ajoutez les pâtes au guanciale. Attendez 30 secondes, puis ajoutez le mélange d'œufs en remuant constamment. Ajoutez de l'eau de cuisson.
Répartissez dans des bols chauds. Parsemez de Pecorino et de poivre.
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Learn mantecatura, the Italian technique for creating perfect carbonara emulsion. Master the tossing motion that creates creamy, silky sauce.
Master the cold-pan technique for rendering guanciale. Learn how to get crispy, golden guanciale with perfectly rendered fat for carbonara sauce.
Complete comparison of carbonara and alfredo sauce. Learn the differences in ingredients, technique, origin, and when to use each. No more confusion!
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