The recipe for the authentic Italian Carbonara

Blog Carbonara Recipe Ricetta



All over the world carbonara is one of the most loved and appreciated Italian pasta. So many people are trying to cook it every day. While searching on the Internet we found out that there are many concerns on carbonara recipe and ingredients so we made this blog for you with the Italian and authentic carbonara recipe a special surprise at the end.

First of all, which are the ingredients for carbonara? Do we make carbonara with bacon or with cooking cream? The answer is no.

Carbonara is a meal made of 5 ingredients. For making an authentic and Italian carbonara pasta, we need pasta (we will see later which pasta type is used), eggs, guanciale (a part of pork, the cheek) pecorino romano, and pepper.

Just one change in these steps can change the result of the carbonara. We recommend you to not use sour cream in order to have a creamy Carbonara - don’t worry, follow the steps of the recipe and you will have the best Italian carbonara ever.

Another important doubt: which pasta type goes with carbonara? 
The recipe of carbonara says that you can either use rigatoni pasta or spaghetti - if you want to make the same carbonara you eat in Rome. 

If you want to make Carbonara, for 4 people, you need:

  • 400 gr of Italian rigatoni/spaghetti pasta ;

  • 250 gr of guanciale (pork cheek);

  • 150 of pecorino Romano;

  • 5 egg yolk;

  • pepper
In the carbonara, there is no salt cause guanciale and pecorino are very salty, and we can destroy the carbonara.


The first common mistake in making the Carbonara is using bacon and parmesan instead of Guanciale and Pecorino. At this point, it’s important to clarify what guanciale is.

Guanciale is literally translated as cheek lard - knows as pork cheek. So, why cheek lard is better than bacon? Guanciale has to be seasoned at least 3 months and the meat has to be dusted with salt and pepper, but the main reason is on the fat level. 

You can find more fat in the Guanciale which is giving more flavor to Carbonara, the more fat has the Guanciale, the better is the final taste. 

How to make the carbonara sauce?

Cut Guanciale in small stripes and let it sweat in a pan over low heat, in order to melt the fat. In a bowl. put the egg yolk with pecorino cheese, the oil coming from the guanciale’s fat, pepper and mix everything until we get creamy and yellow sauce - this is what we are looking for.  

While the cream is being made, in another pot start to cook the pasta. First, boil the water in a pot. As soon as it starts to boil, add pasta and salt. Wait until the pasta is al dente and remove it few minutes before the cooking time - you can find it on the back of the box.   

Before mixing everything, in order to give an extra flavor to the pasta, first mix the pasta with guanciale because we are giving an extra taste to the pasta before we add the carbonara cream.
Now it’s coming to the most important step, mix all the ingredients.
In order to have perfect carbonara, turn off the fire, this is very important, cause if you don’t do it, you’ll fry the egg, and you won’t have any carbonara.

Now it’s your moment, with the fire turned off, mix the pasta - already mixed with guanciale - with the carbonara cream.

Mix it until all the pasta is perfectly mixed with the cream.

That’s all, few detailed and precise steps for the perfect, creamy, salty, delicious and authentic carbonara.

That’s all folks! This is the recipe for one of the most loved Italian dishes, carbonara pasta!

You can make this wonderful Carbonara at your home with the best artisanal made in Italy products. Enjoy the real taste of Italy directly at your home with the Carbonara box.

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Need more help? Check out our video recipe

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