Spaghetti alla Carbonara: A Roman Classic

Few dishes represent Rome like Spaghetti alla Carbonara.

This iconic recipe comes from Lazio, specifically Rome. It’s simple, bold, and built on strong flavors. Contrary to popular belief, traditional carbonara does not contain cream. The creaminess comes from eggs and cheese.

In Italy, this dish is usually prepared for lunch and shared with family or friends.

🧂 Ingredients (for 4 people)

• 400 g spaghetti

• 150 g guanciale (or pancetta if unavailable)

• 4 egg yolks

• 1 whole egg

• 100 g pecorino romano (grated)

• Black pepper

• Salt (for pasta water)

  
  

🍝 Preparation

1. Bring a large pot of salted water to boil.

2. Cook the spaghetti until al dente.

3. In a pan, cook the guanciale until crispy.

4. In a bowl, mix egg yolks, whole egg, pecorino, and black pepper.

5. Drain the pasta and combine it with the guanciale.

6. Remove from heat and quickly mix in the egg mixture.

7. Serve immediately with extra pecorino.

   
   

Grammar Hint

Recipes in Italian often use the imperative form:

• Cuoci la pasta.

• Mescola le uova.

• Aggiungi il formaggio

  
  

The imperative is essential in everyday Italian when giving instructions.

You’ll also notice quantities use grams (g) and not cups — very common in Italian cooking.

If you'd like to practice cooking vocabulary and imperative forms, that’s something we explore in lessons too.

👉 Book your Italian lesson and learn through food.