Authentic Spaghetti Carbonara Recipe From Italy!

Join Philli on the ultimate carbonara journey! Learn how to make authentic Spaghetti Carbonara from Italy with this traditional recipe! We’re diving into three mouthwatering takes on the iconic carbonara pasta recipe-from the classic Italian version to a wartime-inspired twist and a bold, spicy kimchi carbonara remix. 🍝🔥

In this video, we’ll explore:

1. Authentic Italian Carbonara Recipe – The 1954 classic made with guanciale, Pecorino Romano, and eggs for that perfect creamy texture-no cream needed!

2. Wartime Carbonara – Discover a unique carbonara made with powdered eggs and bacon-inspired by WWII food rationing.

3. Kimchi Carbonara Remix– A daring, spicy twist with kimchi for a Korean-inspired flavour boost. Perfect for adventurous food lovers!

Carbonara Recipe Guide:

Find your favourite recipe with these quick time codes:

Wartime Carbonara (00:22) – Try this hearty, smoky take with bacon and powdered eggs

Ingredients for Wartime Carbonara
• 160g Spaghetti
• 1 tbsp Powdered eggs (or 1 regular egg if powdered is unavailable)
• 1 tbsp Powdered Milk
• 3 tbsp Processed Cheese
• 4 slices American bacon (or any smoked bacon, pre-cooked)
• 1/2 tbsp Butter
• Crack Black pepper

Instructions
1. Cook the spaghetti until it’s just right-al dente, of course!
2. Slice up the cooked bacon
3. To a pan, add butter and then bacon and reheat. Add the cooked pasta and stir.
4. Off the heat, add the cheese, powdered milk, eggs, and black pepper with some of the starchy pasta water. Then, serve it up.

Classic Italian Carbonara (03:05) – Authentic ingredients and techniques to make carbonara like an Italian chef

Ingredients for 1954 Classic Carbonara

• 225g Spaghetti
• 85g Pancetta
• 60g Gruyère Cheese
• 1 Egg
• 1 clove of garlic
• Salt and Pepper to taste

Instructions

1. Bring a large amount of salted water to a boil. Chop the pancetta and dice the Gruyère into small cubes.
2. When the water is boiling, add the spaghetti, stir, and let cook for about 15 minutes (depending on the thickness of the spaghetti). Drain well; remember that spaghetti is better served al dente.
3. In a bowl, add the whole eggs and beat them with a fork as if you were making an omelette.
4. In a large pan, heat the pancetta with the crushed garlic clove (which you’ll later remove) and let it sauté. Add the spaghetti, eggs, Gruyère, and plenty of pepper. Stir well, continuing until the eggs are slightly set.
5. Transfer the spaghetti to a serving dish and serve immediately.

Kimchi Carbonara Remix (05:23) – Spicy, tangy, and full of flavour for a modern twist

Ingredients for Spicy Kimchi Carbonara

• 150g Spaghetti
• 100g guanciale diced
• 3 egg yolks
• 1/2 tbsp gochujang
• Pecorino Romano cheese, grated
• Gruyere
• Black pepper
• 1/4 cup kimchi, chopped
• 1 Spring Onion

Instructions
1. Boil the spaghetti until al dente.
2. Crisp up the guanciale in a pan and crisp up
3. Whisk the eggs, Gruyere, Pecorino Romano, and black pepper together.
4. Toss the pasta with the guanciale and mix, then add the egg mixture off the heat, stirring quickly to keep it creamy with some pasta water. Mix through the kimchi and serve with spring onion.

Bonus Cooking Tip 💡: Learn the science of achieving a creamy carbonara sauce without cream, using pasta water and egg yolks to emulsify perfectly.

Whether you’re after the original or something daring and new, this video has the perfect carbonara recipe for you. Don’t forget to like, comment, and subscribe for more fun and creative recipes with Chef Philli!

0:00 Intro
0:22 Wartime carbonara
3:05 Classic Italian Carbonara
5:23 Spicy Kimchi Carbonara

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