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Pasta carbonara, original recipe

The most loved first Roman dish

by Ada Parisi
5 min read
Pasta alla carbonara, ricetta originale

Pasta carbonara, The original Roman recipe of one of the most loved and famous Italian first courses in the world. I do not know if you know that April 6 and the #carbonaraday: now every day of the year to celebrate his plate and I could never keep up with every celebration. But for the pasta carbonara I make an exception. Because it is a plate, triumph of the culinary art of Lazio, beloved throughout Italy and also abroad and finds numerous interpretations, many of which unfortunately incorrect. And for this also find the VIDEO RECIPE STEP BY STEP pasta carbonara on my YouTube channel.

And if you are in a hurry here is a VIDEO RECIPE IN 15 SECONDS that explains how to do it in no time. And don't forget to try the others as well Recipes for traditional Roman pasta dishes. The Pasta Amatriciana, the PASTA CACIO E PEPE And the PASTA PUTTANESCA.

Pasta carbonara is one of the most crippled recipes in the world. Is, although I remain convinced that the kitchen is imagination and creativity, and the wonderful thing of cooking is to invent, I think it is also true that one must first know the traditional recipes, and then, knowingly, change.

Did you know that in Sicily there is a traditional first course often compared (wrongly) to carbonara? Is’ the PASTA WITH RIQUAGGHIU.

The original recipe of the pasta carbonara

The Real pasta carbonara, where the egg must be creamy, not liquid and not scrambled, it is done with the Pillow and not with bacon. The cheese must be the PDO Pecorino Romano. And then it takes lots of black pepper. No fat added obviously, that of Pillow is enough: so no oil and, for charity, no cream. Is No to onions, garlic or onion. The Pasta alla carbonara, the symbolic recipe of Roman cuisine, we try to do it correctly.

The pasta format? There are the theorists of Spaghetti and those of the rigatoni and half-ematonic, or even paccheri. I prefer spaghetti or short pasta squares but only ever grooved. Is, if you still have doubts, found here on my You tube channel the VIDEO RECIPE STEP BY STEP PASTA CARBONARA. And remember, to my You Tube channel you can also subscribe to stay updated on all of my video recipes and videos on Italian agricultural food production.

If you love the Roman cuisine also try recipes Pasta Amatriciana and that of the CHEESE AND PEPPER. Both with step by step recipe video. If you have a creative streak, instead, why not try the CHEESE AND PEPPER WITH ASPARAGUS AND RAW HAM or the CHEESE AND PEPPER WITH MUSSELS. now have a good day!

Pasta alla carbonara, ricetta originale

PASTA CARBONARA (original recipe)

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 4 voted )


360 grams of spaghetti or rigatoni

120 grams of bacon cut into two rather thick slices

5 egg yolks

70 grams of grated Pecorino Romano PDO

salt and pepper

grated pecorino romano Dop to garnish the dish


Pasta carbonara, original recipe

Prepare the pasta carbonara is a breeze, just follow a few small precautions: look carefully VIDEO RECIPE STEP BY STEP so as to have a clear procedure. First clean the pillow and cut it into strips that are not too thin. Heat a pan and put the pillow without adding fat. Allow to brown the bacon over low heat: the fat has to melt and the fleshy part becomes crispy but not 'stiff'. Set aside the bacon, leaving the fat in the Pan: then it will serve for the dough mantecarvi.

Boil pasta (I chose the rigatoni means) in salted boiling water. While the pasta is cooking, in a bowl beat the eggs with the cheese and plenty of ground black pepper, adding floor and flush so much of the pasta cooking water as necessary to obtain a creamy mixture and homogeneous. No need to salt the egg and cheese mixture, because the seasoned pecorino romano is very tasty.

Drain the pasta al dente, storing a little of the cooking water, mix it with the bacon and toss for a minute on high heat with a little cooking water, to form an emulsion, as you see in VIDEO RECIPE STEP BY STEP.

Remove the pan from the heat and place it on the work surface. Stir for another minute or two the dough with a pillow, in such a way as to disperse the excessive heat. Pour over pasta mixture of eggs and cheese, stir in quickly and without haste, until you have a creamy sauce: the egg should not be too liquid but must not coagulate at all. Serve the pasta carbonara completing the dish with pecorino cheese and shredded black pepper. Bon appétit!


MATCHING: our choice fell on a Pecorino Docg of Offida. We have selected "Most high" of the Cherri d'Acquaviva Cellars, by floral and slightly bitter finish with good acidity, ideal for a dish rich in fats such as carbonara.

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Giuseppe Rubino placeholder image ( from Bronte ) April 6, 2023 - 11:54

excuse me Mrs. Parisi, she tried the carbonara as she recommends it with 70 percent of guanciale for 360 of pasta ? If you were to follow this recipe to the letter ,the paste would be inedible unless there are transcription errors . Kind regards Giuseppe

Ada Parisi April 6, 2023 - 12:20

Certainly, It is an error. They are 120 grams. Thirty grams per person. Thank you for reporting. Have a nice day and a happy Easter.

Silvana 24 November 2021 - 23:19

hello the Romans will choke me but I absolutely do not like the pecorino,so what do I do? I do not cook it or put the parmesan hello and thanks for the answer

Ada Parisi 24 November 2021 - 23:38

Silvana hello, I would say that at home everyone is free to do what he wants. You know that there goes the pecorino. You don't like it. Put the cheese you like! You don't have to prepare it for Trilussa, but for you! A warm greeting. ADA

Hedwig 7 April 2018 - 09:28

Ada there is something wrong if you receive via lovin news blog is written half the normal half in html I know who you just read that Sicilians. .see if it is a problem lovin otherwise I remove him as followin I find you on fb etc.. good carbonara shame that they are allergic to eggs all over the yolk. Good weekend

Ada Parisi 10 April 2018 - 11:29

but I know that I could not remember being on Bloglovin? However, you can find me here, Fb and Instagram. Just a moment I do a glance. A hug and thank you for reporting.

alec milstein 6 April 2018 - 22:19

Beautiful. Drooling .

alec milstein 6 April 2018 - 22:22

your video and explanation are so clear and nice – great documentation of the process.

Ada Parisi 7 April 2018 - 00:34

Thank you, Alex. I’m happy to be useful.

elisabetta 6 April 2018 - 10:20

The rigatoni are ok for the carbonara, I prepare them too so

Ada Parisi 6 April 2018 - 18:19

I'm glad you approve. Good weekend Elisabetta! ADA


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