Yes, for spaghetti carbonara you need only a few ingredients. But when preparing it, you can make a lot of mistakes. We show you the real Italian recipe for spaghetti carbonara, as it is prepared in Italy’s capital, Rome.
CREDITS
Report: Christine Lebert
Camera: Gioacchino Castiglione
Edit: Christian Förster
Supervising Editor: Ruben Kalus
CHAPTERS
00:00 Intro
00:44 Ingredients
01:55 Cooking process
04:18 Outro
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13 Comments
I can cook better pasta then this. They are just talking.
If my grandmother had wheels…..
There is enough proprietary information in this video to start a civil war in Italy. The guy has a great recipe, however, what he shows is NOT gospel!! First, the major battle here is the use of cheese. Some believe you can only use parmigiano, others strictly pecorino. And pecorino from Sardinia would be absolute sacrilege in Rome. Pecorino has a stronger flavor, parmig is softer. Personally, we use a roughly 50-50 combo. As long as you don't use Kraft from Wisconsin, you will be fine! Find your own preferences. Next the eggs. The answer to everything is 42. The answer to eggs here is 1.5 per person. You can use only yolks, you will be fine. God forbid you use the whole egg, you will be fine. But whatever proportion you choose, for God's sake, DO NOT add the beaten egg to the pasta if the heat is on!!! The pepper – absolutely essential ingredient. If you want to toast the peppercorns first, no problem it WILL be better. And lastly, the guanciale. Sue me, I use my own home cured pancetta. Flavor wise, unless you are in Italy, there is NO difference. Guanciale is much fattier than pancetta. If you are desperate, you can use smoked American bacon, it just isn't as good. It works, but… So, gently fry up the guanciale/pancetta until the fat is completely translucent. The meat can be browned or not. Pour off the liquid fat, reserve, put the meat bits to the side. Next boil up the pasta, the proper cooking time to al dente MINUS 3 minutes. Next, heavily beat the eggs with the cheese. You can add the pepper if you choose. A minute or so before the pasta is ready, reheat the reserved oil in the pan, when hot, TURN OFF THE HEAT, Add the mostly cooked pasta to the pan, mix well, add ½ cup of the pasta water, keep mixing. The pasta needs to be hot, add the eggs/cheese, keep tossing. This is the hard part, The pasta needs to be coated with egg, but the egg must not scramble. As long as the oil was hot, the pasta went in hot, the water is hot, a quick mix should be fine and the egg goes creamy. NOW add the panchetta bits, mix well, grind on the pepper and be generous, serve. You can add chopped parsley, or just serve immediately.
I make mine with bacon specifically to piss off whiny italians.
The traditional carborana is with guanciale and pecorino romano indeed, however the non traditional (French) version is with cream and bacon. Both versions are amazing when done property with proper ingredients and technique.
Drama
C'ho fame regà
This is ridiculous🤣🤣
There is nothing wrong with good pasta with bacon, egg, cheese and cream. But: It is not a carbonara. Let us appreciate and keep the traditional Italian recipes. And if someone creates something new which might be different but good too – just give it a new creative name. And the most important thing at all: Enjoy homemade dishes with good ingredients – traditional or modern. Just stay away from the industrial garbage. Buon appetito! 😋
Having said that if you live in country where Pecorino or any ingredient shown is too expensive then go and replace by what you want/can afford either being smoked bacon, panchetta or else. And do call it carbonara anyway.
this is stupid
Its pasta ffs.
You say he uses "only the yolks" of the eggs but at 2:50 you show him putting an egg yolk into a bowl with at least one egg that includes its whites. Not very helpful.