They say that every time we put heavy cream in carbonara spaghetti and pineapple on pizza, an Italian dies. Why did we make the original recipe for carbonara spaghetti?
Because when it comes to their food, Italians are crazy. You can take an Italian from Italy but you cannot take Italy from an Italian. That’s why they try to convince everyone that only their authentic recipes are good and nothing else works.
Yes, they did convince some. That’s why we have the 100% authentic spaghetti carbonara recipe here.
Ingredients for Spaghetti Carbonara Italian style
No cream, parmesan, bacon, garlic, butter or other ingredients.
What is the secret to making the Original Spaghetti Carbonara?
The secret stands in the quality of the ingredients.
It is preferable to buy ingredients imported from Italy because if you use the best ingredients, even if you’re not an amazing chef, something good will come out of it.
If you want to make the original spaghetti carbonara recipe, use authentic ingredients. Otherwise, an Italian will comes from over the stove and hit you with a pizza palette in the head. Just saying. Let’s get into the recipe.
The Original Spaghetti Carbonara Recipe
- 350 g Spaghetti
- 950 ml of water 950 g
- 6 g sea salt for the water
- 2 g sea salt for the sauce
- 5 g pepper
- 120 g Guanciale
- 70 g Pecorino Romano cheese
- 3 egg yolks
- Bring the water to boil in a large pan.
- We cut the Guanciale into small cubes and grate the Pecorino on the smallest grater (do not buy it ready grated because it does not have the same intensity). Weigh the spaghetti and the salt.
- Put the Guanciale in a frying pan or wok, on a low heat.
- When the water is boiling, add the salt (6 g) and then the spaghetti and stir a little so that they don’t stick. If you use Spaghetti Barilla no.5, they are ready when the water drops, so do not worry, you don’t need a timer.
- Beat the yolks a little and add the Pecorino Romano cheese. If the consistency is too dense to mix, you can add 2 tablespoons of the water from the pasta.
- Add the other 2 g of salt over the yolks and a generous amount of freshly ground black pepper.
- When the water has dropped, but it is still sufficient (the consistency must be more liquid than a sauce), take the pan off the heat (IMPORTANT!).
- Then add the yolks over the spaghetti and mix. If the pan is still on the fire when we add the yolks, they will turn scrambled which is not what we want.
- If you think you have too much fat from the Guanciale in the pan, you can throw some away. Then add the Guanciale over the spaghetti.
- Mix a little and serve.
- If you find the consistency too liquid, do not worry, it gets thicker when the spaghetti cool down.
If you enjoyed the authentic carbonara recipe here, please try our original spaghetti Bolognese recipe here.