Creamy and satisfying, pasta alla carbonara is one of the most irresistible Italian dishes, beloved by the whole world loves it. If you’re a purist, the classic recipe requires only five ingredients for the sauce: guanciale, pecorino, egg, salt, and pepper. There is no compromise except on the shape of the pasta: spaghetti, rigatoni, and mezze maniche. It’s best to use egg yolks instead of the entire egg, and theoretically, no Parmigiano. But rules are of course always made to be broken. Carbonara is so beloved that as of 2017, April 6 has been known as International Carbonara Day.
The origins of Carbonara remain a mystery. Some speculate that it was a dish of the Apennine charcoal burners, others attribute it to American soldiers who arrived in Italy during World War II. The earliest mentions date back to the 1940s. Since then, several other recipes contain traces of it. In fact, La Cucina Italiana published a recipe in 1954 for a version with pancetta and gruyere.
The above photo gallery features a carbonara step-by-step photo tutorial with Joëlle Néderlants, our head chef. Ingredients listed below. Happy cooking and happy Carbonara Day!
Traditional Carbonara Recipe
Skill Level Intermediate
Time 30 minutes
Ingredients for 4
12 oz. spaghetti
4-5 large egg yolks
6 oz. guanciale (salt-cured pork jowl), rind/skin removed
2 oz. Pecorino Romano, grated
1 oz. Grana Padano, grated
black pepper
2 Tbsp. lard or extra-virgin olive oil
Photography: Riccardo Lettieri
Styling: Beatrice Prada