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Spaghetti Carbonara (Roman Style)
Recipe by Aden Films
A classic Roman carbonara made with guanciale, egg yolks, Pecorino Romano and Grana Padano. The sauce is gently cooked in a double‑boiler at 65 °C for a silky, creamy texture without any cream. Perfect for a comforting Italian dinner.
MediumItalianServes 4
Printable version with shopping checklist
Source Video
13m
Prep
30m
Cook
10m
Cleanup
53m
Total
Cost Breakdown
Total cost:$14.10
Per serving:$3.53
Critical Success Points
- • Cleaning and trimming the guanciale
- • Rendering the guanciale without added fat
- • Maintaining 65 °C while whisking the egg‑cheese mixture (Bagno Maria)
- • Tossing the pasta quickly to avoid the sauce curdling
Safety Warnings
- • Handle the hot rendered guanciale fat with care – it can cause burns.
- • When using the double‑boiler, avoid direct contact with boiling water to prevent scalds.
- • Use very fresh eggs to reduce the risk of salmonella.
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