Pasta Carbonara Like an Italian: A Genuine Recipe

Originally published in December 2013. Still delicious in 2020.

I am no personal chef, but I make a mean Carbonara (ask my family and friends). I brought an authentic carbonara recipe back with me from my year of studying abroad in Italy, and due to the number of requests I’ve had to share it over the years, I’m posting it here with step-by-step instructions.

I love to make Carbonara for guests because it knocks their socks off every single time, and though it appears complicated, it’s quite simple!

What is Carbonara?

When I say carbonara, you might think of pasta, bacon, eggs, cream sauce, and parmesan cheese, among countless possible other ingredients. If those are the ingredients you thought of, you’re not alone, but…

You’re mistaken.

In preparing to write this article, I Googled “Olive Garden Carbonara recipe” to help me prove a point. What I found surprised me, even though I thought I knew what I was looking for.

The recipe I found called for “cream-based sauce… a lot like Alfredo” and listed 14 ingredients. FOURTEEN. Ingredients. Nonna is certainly rolling over in her grave for that one.

When have Italians ever put fourteen ingredients into one dish? The answer is never. Ever.

The Italian method is that simple is better, and less is more. My authentic pasta Carbonara recipe that I brought back with me from studying abroad in Torino has only three necessary ingredients. If you’re like me and you love salt, it may include four.

Related: Where to Eat in Rome According to Locals

A bowl of bowtie pasta (farfalle) mixed with a creamy sauce, bits of crispy bacon, and crumbled cheese. The dish appears rich and savory, with the pasta coated in the sauce, creating a comforting, homemade meal. This close-up emphasizes the texture of the ingredients and the indulgent appeal of the dish.
Delicious, authentic carbonara.

Ingredients for Carbonara

For 3-4 servings:

  • 500g Pasta. Traditionally it is done with angel hair, but I like to use short pastas like bow tie or penne or rigatoni.
  • 6-7 slices thick Bacon. Splurge for good bacon. Real carbonara is traditionally done with guanciale (gwahn-CHAH-lay) which is pig cheek, or you can sub cubed pancetta – you can actually buy these easily in Italy. But in the US it’s easier to find bacon, and it’s still delish (duh, because bacon).
  • 4 Eggs (you can use the whole egg or just the yolk, real carbonara just uses yolk)
  • Salt (I like to add salt to taste, you may opt out)

Cream? No, Farva, no cream.

How to Make Carbonara

  1. Slice bacon into bits (or take cubed pancetta) and cook, do not strain grease.
  2. Crack eggs into a bowl and stir with a fork as if you were going to scramble them. Set aside.
  3. Cook pasta until al dente (a bit of chewy bite to it, please don’t bloat and kill your precious pasta).
  4. This is where the magic happens, pay attention: Quickly strain pasta (use a lid to strain, not a strainer, so you can keep the steam inside the pot) or return it right away to its pot if you used a strainer, then immediately (while it’s still very hot and steamy) pour the eggs (yes, the uncooked eggs) into the pasta and stir. The steam and heat of the pasta will cook the eggs to it. If you have to, you can turn the heat back on to cook the eggs to the pasta, but this should be unnecessary if you do it right.
  5. Add the bacon and most of the grease* (use your best judgement). Remember the “cream” sauce? It’s not cream, the “sauce” effect is produced by a combination of eggs and grease. In all its glory. *If you really don’t want to use the grease, you can substitute butter or the like, or a healthier option would be to leave it out completely, but only do this if your health requires it, because the grease is where it’s at!
  6. Mix it all together and add salt (and cracked pepper if you like) to taste.
  7. STOP. That’s it. No melted cheese, no mushrooms, no parsley, for god’s sake no peas. No Nothing Else. Don’t overdo it. Italian cooking is simple!

Okay, fine, two more things, because Italy:

  • If you want to add a bit of pecorino cheese (sheep cheese – or you can use hard grated parmesan because that’s what we have in the US) to the top, you have the Italians’ permission to do so.
  • Also, a bottle of wine to enjoy it with. That one is probably required. Since it’s greasy, try a white Franciacorta or if you prefer red, find a good Barbera.

Salute!

Carbonara Instructions in Pictures

A pot of bowtie pasta (farfalle) is boiling on the stove, with bubbles rising as the pasta cooks in hot water. The pasta is partially submerged, showing it is in the process of softening and expanding. This image captures the beginning stages of a meal preparation.
Pasta
Crispy bacon pieces sizzle in a cast-iron skillet, with bubbling fat surrounding them as they cook. The golden-brown bits indicate they are nearly done, adding a rich aroma to the kitchen. This image captures the savory essence of cooking bacon, ideal for adding flavor to various dishes.
Bacon
Four raw eggs sit in a colorful red and green bowl, with the yolks intact and surrounded by clear egg whites. The vibrant yellow yolks stand out against the bowl's contrasting colors. This setup suggests the start of a recipe, with the eggs ready to be whisked or combined with other ingredients.
Eggs
Beaten eggs are being poured from a colorful bowl into a pot of cooked bowtie pasta, likely in the process of making a creamy pasta dish such as carbonara. The yellow egg mixture begins to coat the pasta, preparing to transform into a rich sauce. This step captures the combination of ingredients to create a cohesive, flavorful meal.
Add eggs to steamy pasta
Crispy bacon and its rendered fat are being poured from a cast-iron skillet into a pot of creamy bowtie pasta, adding rich flavor and texture to the dish. The pasta is well-coated with the egg-based sauce, ready to absorb the savory bacon bits and fat. This final step brings together the ingredients, creating a flavorful pasta meal likely inspired by carbonara.
Add bacon and grease
A completed dish of creamy bowtie pasta with crispy bacon is served in a colorful red and green bowl, accompanied by a glass of white wine in a mason jar stem glass. The pasta is evenly coated with sauce and bacon bits, ready to enjoy as a comforting and flavorful meal. The setup creates a casual yet inviting dining experience.
Enjoy with wine!

Best Carbonara in Rome

You’ll find it in the back streets of Trastevere at a little place called Da Enzo. Make a reservation or be prepared to wait in line… for hours. No, not exaggerating, and you’re welcome.

A close-up of creamy rigatoni pasta coated in a rich, golden sauce with pieces of crispy pancetta, garnished with black pepper and a sprinkle of cheese. The pasta appears perfectly cooked, with the sauce clinging to each tube, creating a glossy, indulgent texture. This dish looks like a classic carbonara, showcasing a comforting and flavorful Italian meal.
A cozy Italian meal setup features two plates of creamy rigatoni carbonara topped with black pepper and cheese, accompanied by glasses of red wine. A bottle of wine and a basket of rustic bread complete the table, creating a warm, inviting dining experience. The scene suggests a relaxed and flavorful meal shared in good company.

Carbonara Substitutions

For a healthier option, try using a can of tuna in oil, or even chicken, instead of bacon. This method will require more salt to taste.

You can always use spaghetti squash, zucchini noodles, or gluten-free pasta as well. Of course, it won’t be traditional carbonara with these changes, but sometimes change is necessary!

This recipe originally came from a professor in Turin, Italy, in 2005-2006. Try it out; let me know how it goes in the comments!

Know someone headed to Italy? Send them off with a thoughtful gift from our list of Italy gift ideas.

Posts and Podcast Episodes to Keep Your Italy Daydreams Going


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