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The Authentic Carbonara Recipe

Rome Private Guides Presents - Tuesday cooking with Nadya

Discover the real way to make delicious carbonara! Get ready to delight your family and friends with an authentic Roman dish!

Hi friends, 

We hope you are all doing well during this difficult time for the world! As you might know, Italy is on complete lockdown due to the novel Covid-19 breakout. Many countries are following our example and enforcing self quarantine to prevent the epidemic spreading. This is why we thought it would be nice to share with you some recipes typical of our beloved country! 

If you are sitting at home, and want to try out something new, why not try cooking a steamy plate of... (Drum roll please)...Carbonara!!! 


So here we go!


What you'll need: 

Spaghetti (100 gr. per person) - food is something to enjoy, not to run away from! 

Guanciale (pork cheek) - play around with the amount, depending on if you want your carbonara more meaty or not.

Egg yolks (1 per person) 

1 entire egg

Pecorino cheese 




Now that you have all your indredients ready, we can start cooking

Put a large saucepan filled with water to boil. In the meantime, cut the guanciale in stripes and start frying it in a fryina pan. Now, no oil is needed to fry the guanciale. Because the pork cheek is a vey fat part of the animal, it will cook in its own fat. Keep it on a low fire till it becomes crunchy. 

While your guanciale is on the pan, prepare your eggy sauce. Get your egg yolks and your egg, and whisk them in a bowl. Once the eggs are whisked (careful not to make them foamy), combine them with pecorino cheese and pepepr till you get a creamy and velvety sauce. NOTE: the pecorino is a very salty cheese, therefore we recommend not putting any extra salt in the sauce. 

Your guancial should be crispy by now so you can take it off the fire and let it rest a bit. Salt the water once it simmers, and throw your pasta and let it cook. 

Once the past is ready, once it's "al dente", straing it. Don't forget to put aside a cup of the "pasta water"and pour a bit of it into your eggy cream. Just be careful to stir it quickly to avoid the eggs cooking. 

Now comes the tricky part. Get a pan, throw the pasta in it, and add the guanciale and the egg cream. Mix everything with a quick motion, again to avoid cooking the eggs. 

Once you're satisfied with the consistency of the creamm you're ready to plate it! Garnish with some more pecorino and black pepper, and you're done! 

Let me know in the comments how it came out and what next recipe you'd like to see from us! 

See you next Tuesday


24th Mar 2020