Spaghetti Carbonara (the REAL Italian Way!)

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Discard your pack of cream and learn how to make REAL Italian spaghetti carbonara in 20 MINUTES! This recipe is loaded with pecorino and parmesan and features super crispy pancetta!

Finally, here it is! My spaghetti carbonara, made following the INSTRUCTIONS OF A NATIVE ITALIAN aka my husband!

You might not know this, but many non-Italians use cream as a base for their carbonara sauce. I used to be one of them… and, honestly, that’s probably why I never really liked this type of pasta. Everything changed when I moved to Australia and met a group of native Italians, including Alex. My Italian friends at the time were horrified when they found out I used cream to make carbonara! 🤣

Since then, I’ve had an excellent teacher in Italian cuisine and have completely abandoned my old, inauthentic recipe. Now, I proudly make this version, which ticks all the boxes for a REAL ITALIAN CARBONARA!

Ingredients

• Spaghetti – My favorite pasta for carbonara is regular spaghetti, but feel free to use any pasta you prefer.
• Pancetta – I usually use pancetta when making carbonara, as it is also widely used in Italy. However, the very traditional recipe calls for guanciale, which is similar to pancetta but much fattier. If you can’t find either pancetta or guanciale in stores or butcher shops near you, bacon strips can be used as an alternative (but don’t tell the Italians!🙈). As I understand, using bacon in carbonara is considered a low-end option in Italy.
• Eggs – I typically use a combination of whole eggs and yolks. Make sure to buy fresh eggs!
• Pecorino – Authentic Italian carbonara uses pecorino. If you prefer, you can use pecorino exclusively.
• Parmesan – Parmesan is my favorite cheese, so I like to mix it with pecorino when making carbonara. This is also fairly common in Italy. If you don’t have pecorino, you can use parmesan on its own as a substitute.
• Pepper – Freshly ground black pepper is essential for carbonara, adding a touch of heat and enhancing the overall flavor.

NOTE: Traditional carbonara does not contain cream, garlic, or onion!

Is it safe to use raw eggs to make carbonara?

Yes, using raw eggs in carbonara is completely safe. However, it’s important to ensure you’re using fresh eggs. Even if I have leftover eggs that are still within their expiration date and safe to consume, I always buy a new pack of eggs specifically for making carbonara to guarantee they are 100% fresh.

Can I use different types of pasta?

Yes, you can use any type of pasta with carbonara sauce. Just adjust the cooking time according to the pasta you’re using. Personally, I prefer spaghetti or linguine, but feel free to choose your favorite!

How to prepare spaghetti carbonara?

1. Bring a pot of salted water to a boil to cook the spaghetti.

2. In the meantime, chop the pancetta in dice or in short strips as you prefer.

3. In a pan, cook the pancetta over medium-high heat until it turns golden brown. Once done, set it aside.

4. In a pan, cook the pancetta over medium-high heat until it turns golden brown. Once done, set it aside.

5. Add the spaghetti to the boiling water and cook according to the package instructions. For al dente, I cook mine for 11 minutes, but adjust based on your pasta.
6. Halfway through cooking the pasta, reserve some starchy water and let it cool slightly. Once it has cooled a bit, add it to the egg and cheese mixture to loosen it and make it easier to combine.

7. Once the spaghetti is cooked, drain it well.
8. Add the cooked pancetta to the drained pasta. Pour the egg and cheese mixture over the pasta.
9. Turn the heat back on low for 4-5 seconds while stirring the pasta vigorously. This step thickens the egg mixture into a creamy sauce. Ensure the sauce remains lump-free and does not form scrambled eggs. If lumps appear, you may have overheated or not stirred vigorously enough.
10. Sprinkle extra parmesan or pecorino on top, along with additional pepper, for garnish. Serve immediately.

How to serve?

Spaghetti carbonara is best enjoyed fresh, right after it’s been cooked. The sauce is at its creamiest when freshly made, but within an hour, it starts to change consistency, becoming thicker and stickier. For the best experience, serve and eat it immediately.

Storage

If you have leftovers, don’t let them go to waste. They can still be reheated and enjoyed the next day. Keep in mind, however, that the creamy consistency will be lost, and the texture may be a bit heavier.

• Refrigerate – Allow the leftovers to cool completely before transferring them to an airtight container. Refrigerate the pasta within two hours of cooking to ensure food safety.
• Freezing is not ideal as the creamy sauce can separate or become grainy once thawed.
• Reheating – When reheating, add a splash of water to loosen the sauce and gently warm it in a pan over low heat. Avoid high heat to prevent the eggs from curdling further. Alternatively, use a microwave at a low power setting, stirring halfway through.

⚠️ Important note:
Do not consume carbonara leftovers beyond 24 hours, as the eggs in the sauce have not been fully cooked and may pose a food safety risk.

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