Authentic Italian Carbonara Recipe: No Cream, Just Tradition - Zest Plate
Learn to make real Italian carbonara with eggs and guanciale. This traditional recipe shows how to create a silky sauce without cream, just like in Rome.
Ingredients
- 175g guanciale (or pancetta/bacon), skin removed.
- 2 large eggs.
- 2 egg yolks.
- 100g parmigiano reggiano, finely shredded.
- 1/4 tsp black pepper.
- 400g spaghetti.
- 1 tbsp cooking salt.
- 1/2 cup pasta cooking water.
- 1 garlic clove, finely minced (optional).
- Parsley for garnish (optional).
- Extra parmigiano for serving.
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