Pasta carbonara med bacon och grädde

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This Authentic Spaghetti Carbonara is made with just 4 ingredients, egg yolks, black pepper, pecorino and guanciale and of course Spaghetti. Made in 15 minutes, this creamy authentic pasta recipe will make you think you are in Rome.

To tell the truth I learned to make La Carbonarawith pancetta, whole eggs and pancetta the way my mother-in-law made it. I was told she kept the guanciale to make delicious sandwiches with her freshly made bread. But since I have heard over and over again from my daughter and a couple of readers that I really need to share the Authentic version, I decided now was the time!

How to make it

In a large pot boil the water, once the water is at a roaring boil add a little salt (depending on how salty your guanciale is) and the pasta, stir and cook until a little more than al dente.

In a small/medium bowl beat until well combined the egg yolks, add the grated pecorino and pepper, beat to combine. Just before adding to the pan add 1/3 cup of hot pasta water and mix to combine well.

Slice the guanciale into short thin strips.

In a large pan add the olive oil and guanciale, cook until desired doneness, I like it on