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  • Francesco Ieriti

Authentic Spaghetti alla Carbonara Recipe: A Taste of Rome with Italian Cooking Classes

Welcome to the world of authentic Italian cooking, where Italian Cooking Classes in Rome offers an unrivaled culinary experience near the enchanting Trevi Fountain. Today, we're diving into a beloved Roman classic, Spaghetti alla Carbonara, a highlight of our renowned - Roman Pastas Making Class.

Plate of traditional Spaghetti alla Carbonara garnished with Pecorino and black pepper
Savor the Authenticity: Spaghetti alla Carbonara, a Roman Culinary Masterpiece.


The Roots of Carbonara


The story of Spaghetti alla Carbonara begins in Rome's charming Vicolo della Scrofa. Here, in 1944, a simple yet ingenious dish was born from a fusion of American soldiers' rations and the creativity of a Roman chef. The original Carbonara - a blend of eggs, bacon (later replaced with guanciale), and cheese - has evolved into the dish we cherish today.


 

INGREDIENTS:

Fresh Spaghetti: 400g (Attention: Fresh spaghetti wheight mopre than dry one)

Guanciale: 200g

Egg Yolks: 4 (from medium eggs)

Pecorino Romano: 4 tablespoons

Black Pepper: As needed


 

PREPARATION STEPS:


Boil the Pasta: Begin by boiling salted water for the spaghetti. Avoid adding oil to keep it authentic.


Prepare the Guanciale: Remove the rind and slice the guanciale into 1cm strips.


Cook the Guanciale: Fry it in a skillet for about 10 minutes until crispy, making sure not to burn it. Let it cook in its own fat - a Roman secret for perfect guanciale.


Create the "Sauce": In a separate bowl, combine egg yolks, Pecorino, and black pepper. Gradually mix in the hot fat from the guanciale you've cookied on a side.


Cook the Spaghetti: Add the handmade spaghetti to the boiling water for about a minute, cooking it al dente. This step is crucial, especially for fresh pasta like those made in our class.


Combine: Drain the pasta and toss it in the skillet with a bit of pasta water. Then, off the heat, blend in the egg and cheese mixture for a creamy sauce.


Final Touch: Add the crispy guanciale and mix well. Serve immediately, topped with additional Pecorino and a sprinkle of black pepper.


Conclusion

Creating the perfect Spaghetti alla Carbonara is an art that you can master with us at Italian Cooking Classes in Rome. As part of our Roman Pastas Making Class you'll not only learn this recipe but also the stories and techniques behind other Roman classics. Join us for an unforgettable journey into the heart of Italian culinary tradition.



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