Perfect Carbonara: The Authentic Recipe

The Dish that Conquered the World

Carbonara is the iconic dish of Roman cuisine, loved worldwide but often misunderstood. True Roman carbonara is simple, creamy, without cream, without garlic, without onion. Just 5 supreme quality ingredients.

Ingredients (4 people)

Essential

• ✅ Pasta: Rigatoni 400g (traditional) or Spaghetti
• ✅ Guanciale Amatriciano IGP: 200g LAPA
• ✅ Pecorino Romano PDO: 100g grated LAPA
• ✅ Eggs: 4 egg yolks + 1 whole egg (very fresh)
• ✅ Black pepper: Freshly ground, abundant

Forbidden

• ❌ Cream (NEVER!)
• ❌ Garlic, onion
• ❌ Parmesan (optional: max 20% with Pecorino)
• ❌ Oil, butter
• ❌ Parsley, other herbs

Step-by-Step Recipe

1. Prepare the Guanciale

Cutting:

• Remove rind
• Cut into 5x5mm sticks (NO cubes, NO minced)

Cooking:

• Non-stick pan COLD
• Add guanciale
• MEDIUM-LOW heat
• Sauté 10-12 minutes stirring
• Goal: Crispy outside, soft inside

Perfect timing:

• 8 min = Too little (rubbery)
• 10-12 min = PERFECT (crispy)
• 15+ min = Too much (burnt, bitter)

2. Prepare the Cream

In large bowl:

• 4 egg yolks + 1 whole egg
• Pecorino Romano 100g finely grated
• Black pepper abundant (5-8g)
• Mix with fork until smooth cream

Perfect timing:

3. Cook the Pasta

Cooking water:

• 4 liters water
• Salt: LITTLE (Pecorino is already salty!)
• Bring to boil

Cooking:

• Rigatoni: 10-11 min (1 min before al dente)
• Spaghetti: 8-9 min (1 min before)

Trick:

4. Mantecatura (CRITICAL MOMENT!)

Procedure:

• Drain pasta (keep 250ml water)
• Remove pan from heat (CRUCIAL!)
• Add guanciale to pasta (with fat)
• Mix 30 seconds
• Add eggs-pecorino cream
• Mix vigorously 1-2 minutes
• Add pasta water if needed (little at a time)
• Continue mixing until velvety cream

Remove pan from heat

• Under 60°C = Liquid cream
• 60-65°C = PERFECT (creamy)
• Over 70°C = SCRAMBLED EGGS!

Mix 30 seconds

5. Plating

• Pour carbonara onto warm plate
• Sprinkle extra Pecorino
• Grind fresh black pepper on top
• Serve IMMEDIATELY (carbonara doesn't wait!)

Common Mistakes (and How to Avoid Them)

❌ Mistake #1: Scrambled Eggs

Professional trick:

❌ Mistake #2: Watery Carbonara

Serve IMMEDIATELY

❌ Mistake #3: Rubbery Guanciale

Cause:

❌ Mistake #4: Too Salty

Solution:

❌ Mistake #5: Not Creamy

Solution:

Acceptable Variations

Carbonara with Parmesan (Compromise)

Cheese mix:

• 70% Pecorino Romano PDO
• 30% Parmigiano Reggiano 24 months

Solution:

Vegetarian Carbonara

Replace guanciale with:

• Crispy zucchini
• Porcini mushrooms
• Fried artichokes

Cheese mix:

Wine Pairings

White Wines (Recommended)

• 🍷 Frascati Superiore DOCG - Classic Lazio wine, fresh
• 🍷 Verdicchio di Matelica - Savory, structured
• 🍷 Soave Classico - Delicate, elegant
• 🍷 Trebbiano d'Abruzzo - Versatile, neutral

Light Reds

• 🍷 Montepulciano d'Abruzzo young - Soft, low tannin
• 🍷 Sangiovese di Romagna - Fresh, fruity

Verdicchio di Matelica

FAQ Carbonara

Can you use cream?

OFFICIAL ANSWER: NO!

La carbonara romana AUTENTICA NON contiene panna. La cremosità viene da:

• Egg yolks
• Grated Pecorino
• Guanciale fat
• Pasta water
• Perfect mixing

La panna è:

• A non-Italian invention
• Covers the flavor of Pecorino and guanciale
• Makes the dish heavy
• Considered "heresy" in Rome

OFFICIAL ANSWER: NO!

How many eggs per person?

Standard formula:

• 1 yolk per person
• + 1 whole egg for the recipe

Example 4 people:

• 4 yolks + 1 whole = 5 yolks total

Exception:

Can I prepare carbonara in advance?

NO! Carbonara is a "last minute" dish.

Si può preparare:

• ✅ Sautéed guanciale (max 2h before, reheat)
• ✅ Eggs-pecorino cream (max 30 min, mix before use)
• ❌ Finished carbonara (NO! Becomes sticky)

Why whole egg?

Why is my carbonara grainy?

Causes:

• Coarsely grated Pecorino = use fine grater
• Old/dry Pecorino = use fresh
• Temperature too high = mix off heat
• Not enough mixing = mix 2 full minutes

For restaurants:

Rigatoni or Spaghetti?

Tradition:

• Rigatoni: Original Roman (ridged surface holds cream)
• Spaghetti: Widespread everywhere, easier to eat

Other acceptable pastas:

• Mezze maniche
• Tortiglioni
• Mezzi rigatoni

TO AVOID:

• Penne (smooth, cream slides off)
• Long pasta other than spaghetti
• Fresh egg pasta (already has eggs!)

LAPA Products for Perfect Carbonara

Guanciale Amatriciano IGP LAPA

• ✅ IGP Certification guaranteed
• ✅ 45-60 days aging (optimal flavor)
• ✅ Lean/fat ratio 30/70 ideal
• ✅ Vacuum-sealed (storage 6-12 months)
• ✅ Formats: 500g, 1kg, 1.5kg

IGP Certification

Pecorino Romano PDO LAPA

• ✅ PDO Certification Consortium
• ✅ 8-10 months aging (vs 5 minimum)
• ✅ 100% sheep milk (traceability)
• ✅ Freshly grated available
• ✅ Formats: 250g, 500g, 1kg, 2kg

Difference:

Order Online LAPA

Complete Carbonara Kit:

• Guanciale Amatriciano IGP 500g
• Pecorino Romano PDO 250g
• Kit price: €28
• Delivery: 24-48h Switzerland

+41 XX XXX XX XX | 🌐 www.lapa.ch/kit-carbonara

Conclusion: Carbonara is Art

Perfect Carbonara is not just a recipe: it's a technique, a culinary philosophy. It requires premium ingredients, perfect timing, controlled temperature. But when you succeed, you create a dish that leaves customers speechless.

3 final secrets:

• Ingredients: LAPA Guanciale IGP + Pecorino PDO (no compromises!)
• Temperature: Heat off during mixing (no scrambled eggs!)
• Timing: Serve immediately (carbonara doesn't wait!)

3 final secrets:

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Related Articles:

• Guanciale Amatriciano IGP: La Guida Completa
• Pecorino Romano DOP: Il Formaggio della Carbonara
• Amatriciana: Authentic Recipe Tags: `carbonara`

Timing: