Carbonara (Spaghetti alla Carbonara)

The pasta alla carbonara is a typical Roman dish, but more generally of Lazio. Its origins are uncertain, and there are several theories that explain the origin of the name of Carbonara and the use of its ingredients (eggs, guanciale, black pepper).

recipe given by our chef at .

ricetta immagine


4 egg yolks
350 g spaghetti
150 g guanciale (a kind of Italian bacon)
80g pecorino romano
black pepper

These ingredients are able to feed:  4persons


Cut the guanciale into cubes (or if you prefer in sticks) put it in a saucepan and cook it a gentle heat until a portion of its fat melts  and begins to brown.
Aside, in a large bowl, beat the egg yolks and add the grated pecorino cheese.
Cook the spaghetti in salted water, when they are “al dente” (namely that at the center of the dough there is a hard heart
), drain and put them into the bowl with the egg yolks and cheese and mix together quickly. Add the guanciale and serve spaghetti sprinkling them with more pecorino and pepper at will.
The secret of the success of the Carbonara is scientific... the trick is in adjusting temperatures that reach the egg yolks, or rather their proteins.
In fact the true carbonara is the one prepared avoiding the formation of clots of hard egg, the dough must be wrapped by a dense creamy but not scrambled.
 This creamy sauce is obtained reaching the temperature of about 65° C to which some yolk proteins begin to coagulate and cause a thickening that characterizes the cream of carbonara.
We must not, however, reach and exceed 70° C because this would result in a more stringent coagulation and complete solidification of the yolk.
You can be sure it is not a task to perform in the laboratory and there is no need of a thermometer. With few little hints anyone can make a very good pasta alla carbonara!
It is sufficient to find a way to make the eggs not exceed the 70° C  eggs and the method that I suggest is the one stated in the procedure, that is, add the pasta directly into the bowl of eggs and not in the pot where you have cooked the spaghetti. This in fact would be too warm and the eggs  would quickly reach the critical temperature causing the coagulation of proteins.

Back to the original version