Carbonara is one of Rome's great pasta dishes, and one of its simplest. Made the traditional way, it doesn't use cream. Its rich, silky sauce comes from egg yolks, Pecorino and a little pasta water, brought together with guanciale and plenty of black pepper. With so few ingredients, each one matters, and so does the timing.
This recipe serves four and is made with Amuninni Spaghetti, an organic bronze-cut pasta slowly dried in Sicily, with a rough surface that helps the sauce cling to every strand.
Recipe at a Glance
| Serves | 4 |
| Pasta | Amuninni Spaghetti |
| Key ingredients | Guanciale, eggs, Pecorino, black pepper |
| Cream | None |
| The secret | Timing |
Ingredients
- 400 g Spaghetti
- 200 g Guanciale ham
- 4 Egg yolks
- 1 Whole egg
- 120 g Pecorino, freshly grated
- 150 ml Pasta water
- Salt and ground pepper
Method
A carbonara is all about timing. The hot pasta will be rapidly mixed with the prepared guanciale and egg sauce directly in a pan. The suggested steps are laid out below:
Prepare the pasta
-
- Bring a large saucepan, filled with plenty of water, to the boil.
- Lightly salt the water when boiling. Standard salt amounts are not required, as both the Pecorino and guanciale are already heavily salted.
- Cook the Spaghetti so it is al dente (not fully cooked).
Prepare the carbonara sauce
-
- Cut the guanciale into equal strips.
- Heat a large pan. No oil is needed, as the guanciale has a lot of its own fat.
- Once hot, fry the guanciale for 6–8 minutes on a medium heat so it gets crunchy, and place to the side.
- Mix the whole egg and the 4 egg yolks together.
- Add and stir the grated Pecorino into the egg mixture.
- Add a generous amount of black pepper and place the mixture to the side.
Creating the sauce
-
- Remove 150 ml of pasta water from the pasta saucepan and place to the side.
- Drain the remaining water from the saucepan and put the spaghetti into the pan with the guanciale.
- Briefly mix the spaghetti and guanciale, then leave it for 30 seconds.
- Pour the egg and Pecorino mixture over the pasta.
- Immediately toss the pan firmly to blend the mixture into the spaghetti.
- Gradually add the pasta water until a silky cream sauce results.
Buon Appetito!
Why the Pasta Matters in Carbonara
Carbonara has only a few ingredients, so the pasta does a lot of the work. Amuninni Spaghetti is shaped through a bronze die rather than a smooth industrial one, which gives each strand a slightly rough surface. That texture grips the egg and Pecorino sauce instead of letting it slide off. The pasta is also slowly dried over many hours in Sicily, which helps it hold its bite when cooked al dente.
Frequently Asked Questions
Does traditional carbonara have cream in it?
No. A traditional carbonara is made without cream. The creamy texture comes from eggs and Pecorino emulsified with starchy pasta water.
What is guanciale?
Guanciale is cured pork cheek, a staple of Roman cooking. It renders a lot of fat when fried, which is why this recipe needs no oil, and it gives carbonara its rich, savoury flavour.
Why did my carbonara turn into scrambled eggs?
The pan was most likely too hot when the eggs went in. Let the pasta rest for a moment before adding the egg mixture, toss quickly, and add the pasta water gradually to keep the sauce smooth.
Why does this recipe use less salt than usual in the pasta water?
Both Pecorino and guanciale are heavily salted, so fully salted pasta water can make the finished dish too salty.
What is the best pasta for carbonara?
Spaghetti is the classic choice. A bronze-cut pasta works especially well because its rougher surface holds the sauce. Amuninni's Spaghetti is organic, bronze-cut and slowly dried in Sicily.
Can I use a different pasta shape?
Yes. Short tube shapes also work well with carbonara, as the sauce collects inside them. Amuninni makes a range of organic pasta shapes to choose from.
Where can I buy Amuninni Spaghetti?
You can order it from Amuninni's online shop or find a stockist near you using the Amuninni store locator.