Authentic Spaghetti Carbonara

Spaghetti Carbonara is Italian Food Simplicity at its Tastiest! 

At Carluccio's, we believe in the beauty of simplicity and the power of quality ingredients. Our kitchens are a testament to Antonio Carluccio's philosophy of "minimum of fuss, maximum of flavour." This philosophy shines through in one of Italy's most beloved and debated pasta dishes: Carbonara.

Forget everything you thought you knew about cream in Carbonara – the authentic Roman version is a symphony of rich egg yolks, crispy cured pork, pungent Pecorino Romano, and freshly ground black pepper, all emulsified into a silky sauce by the starchy pasta water. It’s a dish that celebrates the humble but perfect marriage of a few exceptional components.

We're proud to bring you this classic, showcasing the finest cured pork – be it the lean, peppery goodness of guanciale or the smoky depth of pancetta. While spaghetti is the traditional choice, we understand the joy of variety (without straying too far from Italian tradition!). Feel free to swap it for our delightful bucatini, with its hollow centre perfect for capturing the luscious sauce, or the ridged penne, excellent for clinging to every drop of flavour. Both are available in our shop now.

Whichever pasta you choose, prepare for a true taste of Italy, a comforting embrace of tradition, and a dish that truly embodies la dolce vita.

Spaghetti Carbonara Recipe

Ingredients For 4 servings

• 400g Spaghetti (or Carluccio's Bucatini or Penne)

• 200g Guanciale or Pancetta, cut into 1cm lardons (as pictured)

• 3 large Free-Range Egg Yolks (plus 1 whole egg for a richer sauce, optional)

• 80g Pecorino Romano cheese, finely grated (plus extra for serving)

• Freshly ground Black Pepper, to taste (a generous amount!)

• Salt for pasta water

Equipment:

• Large pot for boiling pasta

• Large frying pan

• Medium-sized mixing bowl

• Whisk

Method:

1. Prepare the Pork: Place the guanciale or pancetta lardons in a cold large skillet or frying pan. Set over medium-low heat. Slowly render the fat, stirring occasionally, until the pork is crispy and golden brown. This slow rendering is key to releasing all its flavour. Once crispy, remove the lardons with a slotted spoon and set aside on a plate, leaving the rendered fat in the pan.

2. Prepare the Egg Mixture: While the pork is rendering, in a medium-sized mixing bowl, combine the egg yolks (and optional whole egg). Add the finely grated Pecorino Romano and a very generous amount of freshly ground black pepper. Whisk vigorously until the mixture is smooth and well combined. It should be thick and pale yellow.

3. Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add the Spaghetti (or Bucatini/Penne) and cook according to package directions until al dente – firm to the bite. Before draining, reserve a little of the starchy pasta water. This is crucial for creating the creamy sauce.

4. Combine and Emulsify:

   • Immediately drain the pasta (do not rinse!) and add it directly into the skillet with the rendered pork fat. Toss to coat the pasta evenly in the fat.

   • Remove the skillet from the heat. This is important to prevent the eggs from scrambling.

   • Quickly pour the egg and cheese mixture over the hot pasta.

   • Add a splash (about 1/4 cup) of the reserved hot pasta water to the pan.

   • Toss vigorously and continuously using tongs, working quickly. The heat from the pasta and the gradual addition of the starchy water will cook the eggs just enough to create a creamy, emulsified sauce that coats every strand of pasta. Add more pasta water a tablespoon at a time if needed, until the sauce reaches a smooth, glossy consistency. You're looking for a sauce that clings beautifully, not a watery or clumpy one.
     
     

     

5. Finish and Serve:

   • Add the reserved crispy guanciale or pancetta lardons back into the pasta and toss one final time.

   • Serve immediately in warmed bowls.

   • Garnish with an extra sprinkle of freshly grated Pecorino Romano and an additional grind of black pepper. For a fresh touch, a sprig of fresh parsley (as pictured) can be added, though it's not traditional to the Roman recipe.

Buon appetito! We hope you enjoy this taste of true Italian tradition.