Pasta alla Carbonara

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This pasta alla carbonara recipe easy to make with 4 classic ingredients and tastes so decadent and delicious.

Ok, I couldn’t spend a month in Rome studying and seeking out the best pasta alla carbonara the city had to offer without coming back to this post to share a few things that I learned. ♡

First of all, can I just say how much I appreciate this city’s passion for talking about good pasta?! One of the first souvenirs I purchased during our month in Rome was this tote bag, and the number of nods and conversations it prompted with everyone from market vendors to our AirBnB neighbors to restaurant servers to local playground parents were downright delightful. “That’s right.” “All you need.” Or the most common refrain muttered, “Correct, no cream!” You also can’t help but love a city where everyone, when asked who makes the best carbonara, quickly replies with the obvious —“mia nonna” (my grandmother). Certainly true, I’m sure. But I have to say that the bowls of pasta alla carbonara that I had the pleasure of sampling in restaurants were also downright exceptional.

My favorite, no surprise, ended up being the pasta alla carbonara developed by the “King of Carbonara” himself, Chef Luciano Monosilio. Served with a supremely decadent and silky egg sauce, a few crispy large cubes of guanciale, and a perfectly al dente twirl of thick spaghetti, Chef Luciano’s carbonara tasted just as legendary as you would hope. And it turns out that he also has a brilliant modern method for making it that I’ve now wholeheartedly adopted.

Instead of tossing the egg sauce in a very hot pan with very hot pasta, a classic method that is notorious for sometimes accidentally scrambling the eggs, Chef Luciano first tempers the eggs in a metal mixing bowl with the guanciale grease and hot starchy pasta water. And then he transfers the pasta directly to the mixing bowl, and places the bowl over the pot used to cook the pasta water (essentially creating a double boiler), and tosses the pasta with the sauce over the heat until it has cooked and thickened. It’s a simple method that I’ve found to be much more reliable when it comes to creating a perfectly glossy egg sauce and I’m convinced that all of you fellow carbonara lovers out there are going to love it too.

So today, I’ve updated my favorite pasta alla carbonara recipe below to include the double-boiler trick, along with a few additional tips that will hopefully be helpful. This recipe is definitely full-on rich, full-flavored, classic comfort food. So when you’re ready to indulge, grab a fork and let’s dive in!

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