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Spaghetti alla Carbonara Recipe

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Chef Marc Vetri
Chef Marc Vetri
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Recipe Information

Recipe Available
Video-Specific Recipe

Classic Carbonara

Cultural Context

Originating in Rome's working-class trattorias, Carbonara was a hearty meal for charcoal workers (carbonari). The dish celebrates simple ingredients—eggs, cured pork, cheese, and black pepper—transformed through technique. Today it's beloved worldwide, though purists insist on guanciale over bacon.

ItalianITmain
30 min
medium
4 servings
Servings4
4 oz guanciale
2 tablespoons butter
3 large eggs
1 teaspoon red jano
1 cup smoked pecorino cheese
1 teaspoon black pepper
2 cups water

Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.

guanciale

🥗Healthier: pancetta

💰Cheaper: bacon

Pancetta is a leaner option, while bacon is more widely available.

pecorino cheese

🥗Healthier: parmesan cheese

💰Cheaper: grana padano

Parmesan offers a similar flavor profile at a lower cost.

1

Saute guanciale in butter until crispy.

2

Remove excess butter and add a little more fresh butter.

3

Add a little water and let it sit.

4

Once noodles are ready, add them to the liquid.

5

Reduce the water around the noodles, releasing the starch.

6

Remove from heat and slowly add the egg slurry while mixing continuously.

7

Toss the pasta 30 times to thicken the sauce around the noodles.

8

Add more cheese and agitate again off the heat.

9

Twirl the pasta on the plate and finish with additional cheese.

Cooking Techniques

whiskingtossing

Spice Level:

🌶️🌶️🌶️

Allergens

glutendairyegg

Also Known As

Spaghetti alla CarbonaraRoman Carbonara
Local Name: Pasta alla Carbonara

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