After a week in Rome learning from the world's best chefs I have created the perfect Spaghetti alla Carbonara recipe. It stays true to tradition but allows for an even creamier sauce (which I didn’t think was possible!).Never fear however, we are still sticking to the traditions of using pecorino romano, guanciale, organic eggs and freshly cracked pepper to keep the authenticity of a true carbonara.
Rating
4.92 stars (50 reviews)
Ingredients
11 oz Thick round spaghetti (300g)
7 oz Guanciale (200g)
4 Eggs
3 oz Pecorino Romano (90g)
Black pepper (as much as required)
½ tablespoon Rock Salt
Steps
Slice the guanciale into thin strips. In a large fry pan on medium-low heat, add the guanciale and cook until it's golden brown.
Remove the guanciale and place it onto a plate covered with a paper towel to rest. Save the rendered guanciale fat in the pan to cook with later.
In a large pot, boil water and add ½ tablespoon of rock salt. Then, add the spaghetti to the pot and cook for 13 minutes or follow your packet instructions.
Separate 3 egg yolks and place the yolks in a small bowl. Then, crack a whole egg, with the egg whites included, into the bowl with the egg yolks. Beat the eggs together until combined and add freshly cracked black pepper and mix again.
Gradually add pecorino romano cheese to the eggs. Mix and continue to add the pecorino until you have a nice thick cream.
Put the pan back on medium-low heat with the guanciale oil. Using tongs, add the pasta to the pan and stir.
Scoop up a mug full of pasta water and add some right away to the pasta then mix it through.
Place your pot with the pasta water still inside on the stove and rest your pan on top of the pot. The steam will provide the heat to continue cooking the pasta.
Add a touch more pasta water, a handful of your crunchy guanciale, and the pecorino romano and egg cream. Mix everything and add more pasta water to help thicken the sauce.
Continue to add pasta water slowly until you can toss the pasta into the pan.
Plate the carbonara and top with pecorino cheese and the leftover sauce from the pan. Garnish with the remaining guanciale you didn't add to the sauce and a generous amount of freshly cracked pepper.
Reviews
Carmol on 2026-08-13 (5 stars): Followed your recipe! Delizioso!!!
Making for friends this weekend. Will toasting the peppercorns enhance or put too much flavor in the Carbonara?
John Bell on 2026-06-04 (5 stars): Thankuou Vincenzo.
A sick wife in bed, your carbonara served up.
All I got was "yum", followed by "you have excelled" followed by "you can make that again"!
Life is good.
HORACIO VALDEZ on 2026-05-09 (5 stars): Ciao Vincenzo,
Mi identifico molto con te. Sono messicano, ma vivo a Houston, Texas, e amo tantissimo il cibo e cucinare le ricette classiche come dovrebbero essere fatte. Seguo molte delle tue ricette e sinceramente ho imparato tanto da te.
Non sono mai stato in Italia, ma un giorno mi piacerebbe tantissimo provare quel cibo autentico di quartiere come quello che fai tu. Qui negli Stati Uniti ho provato diversi ristoranti italiani e molte volte sento che si perde il sapore e l’essenza originale. Dopo aver preparato le tue ricette e poi andare in un ristorante, la differenza si nota davvero tanto.
Anche io ho una piccola attività di cucina messicana e cerco di fare la stessa cosa: cibo tradizionale, autentico, semplice e con sapore di ranch, come si faceva una volta.
Mi piacerebbe molto parlare con te un giorno e condividere alcune delle mie ricette messicane. Penso anche che potremmo fare insieme un podcast parlando di cucina tradizionale, ricette autentiche e della cultura dietro ogni piatto.
Un saluto da Houston, Texas.
Hello Vincenzo,
I really relate to you. I’m Mexican, but I live in Houston, Texas, and I absolutely love food and cooking classic recipes the way they are supposed to be made. I follow many of your recipes, and honestly, I’ve learned a lot from you.
I’ve never been to Italy, but one day I would love to try authentic neighborhood food like the kind you make. Here in the U.S., I’ve tried several Italian restaurants, and many times I feel like they lose the original flavor and essence. After making your recipes and then going to a restaurant, the difference is very noticeable.
I also have a small Mexican food business, and I try to do the same thing: traditional, authentic, simple food with that old ranch-style flavor, the way it used to be made.
I would really like to talk with you someday and share some of my Mexican recipes with you. I even think we could make a podcast together talking about traditional food, authentic recipes, and the culture behind every dish.
Greetings from Houston, Texas.
Digby on 2026-05-03 (5 stars): Lovely. My wife and daughter really liked this. Thanks mate
