From Rome the Traditional and Authentic
Spaghetti alla Carbonara Recipe
Authentic Roman Spaghetti alla Carbonara Recipe stars based on 7 ratings.
Spaghetti alla Carbonara Recipe
Published: November 3rd, 2011
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Calories per serving: 667
Fat per serving: 39.3g
Ingredients
- 1/2 pound spaghetti (Barilla)
- 2 tablespoons olive oil
- 2 teaspoons pepper
- 2 eggs
- 1/3 pound guanciale and/or pancetta
- 1/2 cup grated Pecorino Romano
Cooking Directions
- Grate Pecorino Romano into bowl then cut guanciale and/or pancetta into small thin chunks and place in pan with 2 tablespoons of olive oil over medium heat for 10-12 minutes or until guanciale and/or pancetta is lightly browned
- While guanciale and/or pancetta cooks, boil pasta water and when ready, add spaghetti and cook for 11 minutes or until al dente
- Prior to the pasta being ready, crack eggs and place into a bowl with a pinch of pepper and teaspoon of grated Pecorino Romano then beat for several minutes
- Once pasta is ready, drain water and place back into pot then quickly add guanciale and/or pancetta from pan, remaining pepper, and remaining grated Pecorino Romano. Stir quickly then add eggs while stirring pasta. Continue to stir for several minutes while pasta is hot so egg cooks into a light sauce
- Add pasta to serving bowl and if desired, add additional sprinkle of grated Pecorino Romano and serve
Easy Recipes for the Grill & Cucina - Paggi Pazzo 
To date, I have found that salt pork or the fatty part of a ham steak will do the job (involves a lot of cutting though). It’s not authentic but it will suffice when you can’t get hold of guanciale. If I find a good pancetta I will use it, but the “off brand” pancetta at both Aldi and Trader Joe’s isn’t up to the task.
Sounds like a good alternative!