When it comes to Italian cuisine, few dishes evoke the passion and satisfaction that a plate of traditional Carbonara does. This iconic Roman pasta dish, with its rich flavors and creamy texture achieved without a drop of cream, captures the essence of simple yet exquisite cooking. I vividly remember my first attempt at making it; the exhilarating mix of cooking techniques and the delightful aromas wafting from the kitchen made me realize why Carbonara is cherished around the world. Whether it’s a weeknight dinner or a special occasion, this recipe is a staple that brings warmth and joy to any table.
Why you’ll love this dish
Carbonara is more than just a meal; it’s an experience. One of the best aspects of this recipe is its simplicity. With just a few high-quality ingredients, you can create something truly remarkable that feels both indulgent and comforting. It’s quintessentially Italian, offering a burst of flavor without the fuss of complicated preparations. Perfect for a family gathering or a cozy dinner, this dish is budget-friendly and quick to prepare—ideal for busy weeknights.
“This Carbonara recipe is as authentic as it gets! The sauce was creamy, and the guanciale added a wonderful smoky flavor. My family has already asked for seconds!” – A delighted home cook.
How this recipe comes together
Creating Traditional Carbonara Spaghetti (without cream) is a delightful cooking adventure. You’ll start by boiling the spaghetti in salted water to al dente perfection. Meanwhile, the guanciale will be sizzling in a pan until golden and crispy, filling your kitchen with enticing aromas. The magic happens when you combine the spaghetti with the guanciale and then toss in a rich mixture of egg yolks, grated pecorino romano, and freshly ground black pepper. This swirl of ingredients magically transforms into a luscious, creamy sauce that clings to each strand of pasta.
Gather these items
To prepare this divine dish, here’s what you’ll need:
- 400 g Spaghetti secs
- 150 g Guanciale (If you can’t find guanciale, pancetta can be a suitable substitute, though it will alter the flavor slightly.)
- 6 Jaunes d’œufs (approximately 120 g)
- 100 g Fromage pecorino romano râpé
- 5 g Poivre noir moulu
Each ingredient plays a vital role, so opt for the best quality you can find, especially the cheese and guanciale for an authentic taste.
