Taste and atmosphere
About
This iconic pasta dish typical of the Lazio region in Italia is renowned for its rich, creamy texture achieved entirely without cream. It reflects the perfect harmony of eggs and cheese.
Flavors, dishes and restaurants
Cuisine
Originating from Rome, this dish is one of the most strictly defined recipes in Italia culinary culture. Authentic Carbonara never contains cream, garlic, or mushrooms; the creaminess comes strictly from egg yolks and Pecorino Romano cheese emulsified with hot pasta water. Check the Harita section to find genuine trattorias in Rome.
Ingredients
- 400g spaghetti
- 150g guanciale (cured pork cheek)
- 4 large egg yolks
- 75g Pecorino Romano cheese
- Freshly cracked black pepper
- Salt (for pasta water)
Preparation
- Cook the spaghetti in a large pot of boiling salted water until al dente.
- Dice the guanciale and fry in its own fat in a pan until crispy.
- In a separate bowl, whisk the egg yolks, grated Pecorino Romano, and plenty of black pepper into a smooth paste.
- Drain the pasta (reserve some water), toss it into the pan with guanciale, remove from heat, and quickly stir in the egg mixture to create a creamy sauce.
Video
Practical notes before you go
Visit
- Type
- Food
- Tip
- Menus and hours can change; confirm before you go.
Related places around here
Nearby
Food
12
Food
Pizza Margherita
One of the most famous symbols of Italia cuisine worldwide, this traditional pizza originates from Naples. It highlights the harmony of fresh ingredients representing the country's culinary heritage.
Food
Risotto alla Milanese
One of the masterpieces of northern Italia cuisine, this saffron-infused rice dish is the culinary symbol of Milan. It is known for its velvety texture and golden yellow hue.
Food
Tiramisù
The most beloved dessert of Italia pastry culture worldwide, Tiramisù is a modern yet classic treat from the Veneto region. It offers an unparalleled combination of coffee and mascarpone.
Food
Acquacotta Viterbese
A cornerstone of the traditional cuisine in Viterbo , this rustic soup combines stale bread and wild greens into a hearty dish.
Food
Pici all'Aglione
A special pasta dish widely enjoyed in Viterbo , featuring thick hand-rolled pasta paired with a rich, aromatic garlic tomato sauce.
Food
Fagioli con le Cotiche
A nourishing winter staple of the local cuisine in Viterbo , prepared with pork rind and locally grown beans.
Food
Tozzetti di Viterbo
Traditional crunchy biscuits from Viterbo , made with local hazelnuts and typically enjoyed dipped in sweet wine.
Food
Baccalà alla Vicentina
The most iconic dish of Vicenza , featuring stockfish slowly simmered with milk, onions, and anchovies. It is traditionally served alongside warm polenta.
Food
Bigoli co l'Anara
A traditional pasta dish from Vicenza consisting of thick, whole-wheat bigoli pasta tossed in a rich, savory duck ragù.
Food
Torresani di Breganze
A historic culinary specialty from the Vicenza territory, consisting of young pigeons roasted slowly on a spit over a wood fire.
Food
Macafame / Torta Putana
A rustic, traditional peasant cake from Vicenza made with stale bread, cornmeal, raisins, and dried figs.
)
Food
Fileja
The most iconic symbol of Vibo Valentia cuisine, a traditional homemade pasta shaped by wrapping dough around a reed.