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Episode 1: Let’s Cook Italy series. Welcome to Lazio. This is the best Spaghetti alla Carbonara.

Updated: Nov 25, 2023

Welcome to episode 1 of my new series, Let’s Cook Italy.

Welcome to the culinary streets of Rome, where tradition meets taste in the form of the iconic Spaghetti Carbonara. If you've ever yearned for the authentic flavors of Italy, this classic Roman dish is a must-try. In this blog post, we'll delve into the rich history of Spaghetti Carbonara and provide you with a step-by-step guide to crafting this delectable masterpiece in the comfort of your own kitchen.

Unraveling the Secrets of Authentic Roman Spaghetti alla Carbonara:
Authentic Spaghetti alla Carbonara

We are starting off strong with the region, Lazio. Lazio is found in west-central Italy, home of the capital Rome and famous for the ancient ruins of the Colosseum, Vatican City, and Trevi Fountain just to name a few. This beloved dish has deep roots in Roman cuisine, with its exact origin shrouded in mystery. Some believe it emerged as a post-war creation, utilizing readily available ingredients like eggs and cured pork. Regardless of its origin, Spaghetti Carbonara has become a symbol of Roman gastronomy.

The Eternal City is home to some of the most fabulous recipes and is incredibly famous for its magnificent pasta dishes, including the ever-so-popular, carbonara. An authentic spaghetti carbonara is a classic dish that originated in Rome. It's known for its creamy texture and rich flavour, created without the use of heavy cream but relying on eggs and cheese for its lusciousness.

Carbonara only requires very few ingredients, such as eggs, guanciale, pecorino Romano cheese, and fresh ground pepper. The technique of making a carbonara with eggs can be quite confronting at first but once you have mastered it, you will never make carbonara any other way. It will be a family favourite and be one of the best Spaghetti alla Carbonara you will ever make.

Tips for Perfection and mastering the art of perfecting the best Spaghetti alla Carbonara.

  • Use fresh, high-quality ingredients for an authentic taste.

  • Be cautious or avoid adding salt, as both the guanciale and Pecorino Romano are naturally salty.

  • Work quickly when combining the egg sauce with the spaghetti to prevent the eggs from scrambling.


Spaghetti alla Carbonara

Serves 6

The best ever authentic Spaghetti alla Carbonara you will ever make
Spaghetti alla Carbonara

Ingredients for Spaghetti alla Carbonara

  • 400g dried spaghetti

  • 1 ½ cups grated pecorino Romano cheese + extra for serving

  • 4 egg yolks

  • 250g guanciale, thinly sliced

  • 1 tsp whole Black peppercorns

Method for Spaghetti alla Carbonara

Heat a large saucepan over low to medium heat and add whole peppercorns. Swirl them around in the pan, toasting for 1-2 minutes. Remove from the heat and use a mortar to grind into a coarse ground texture. Once ground, set aside.

Heat the same saucepan over low to medium heat and add guanciale, frying for 4-5 minutes until golden and crispy. Remove fried guanciale with a slotted spoon and turn off the heat. Reserve some of the oil from the guanciale for the egg mixture.

Heat a large pot with salted water and cook the spaghetti until al dente.

While the spaghetti is cooking in two separate bowls, separate the egg yolks from the whites. Reserve the whites and use them for another dish of your choice. Add the pecorino Romano cheese, ¾ of the ground pepper, a few tablespoons of the guanciale oil, and a little pasta water to the egg yolks and cheese. The heat of the oil and water will help loosen up the egg mixture, creating a silky and smooth texture. Adjust accordingly.

Heat the saucepan once again over low heat, adding ¾ of guanciale to the spaghetti and reserving the rest for garnish. Drain the spaghetti and add to the saucepan. Give the spaghetti a little toss with the guanciale, allowing for the guanciale oil to infuse the pasta.

Turn off the heat and pour the silky egg and cheese mixture into the spaghetti, tossing with tongs very quickly to mix together to avoid the eggs from scrambling. If you find the mixture is too thick, add a few spoonsful of pasta water which will help loosen up the sauce.

Serve spaghetti carbonara in bowls immediately, topped with more grated pecorino and remaining ground pepper.

Buon Appetito! x


This authentic recipe captures the essence of Roman cuisine, offering a symphony of flavors that will transport you to the heart of Italy. Whether you're a seasoned chef or a kitchen novice, this dish is sure to become a staple in your kitchen.

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