Roman-Style Authentic Carbonara

Roman-Style Authentic Carbonara

An original italian carbonara without heavy cream. This is the third version of carbonara that I've made. If you have egg yolks left over from making sweets, give this a try...

Ingredients: 1 serving

Pasta of your choice
100 g
(A) Egg yolk (you could also use 1 whole egg and 1 egg yolk)
3 eggs' worth
(A) Parmesan cheese
to taste
Garlic (finely chopped)
1 clove
Onion (finely chopped, optional)
1/5 or 1/6
Bacon (or pancetta is even better) (cut into 1 cm thick pieces)
to taste (I used about 50 g)
Extra virgin olive oil
30 ml
Black pepper (preferably coarsely ground)
to taste


1. Fill a large pot with 3 liters of water and bring it to boil. This is the water to be used for cooking the pasta. Once the water begins to boil, add 2 tablespoons of salt (this amount is equal to 1% of the weight of the water).
2. The amount of salt used in Step 1 will also add flavor. Measure out the salt carefully. When the pasta water comes to a boil, turn the heat down very low to have it ready.
3. Prepare and cut the garlic, bacon, and onion as noted in the ingredient list.
4. Combine the "A" ingredients and a dash each of salt and pepper in a bowl and mix well. * I use a small amount of salt and pepper since a lot of the salt will come from the bacon.
5. To drain the pasta, place a strainer over the top of another bowl, which should be larger than the bowl in Step 4. Prepare this beforehand in order to quickly use it as a double broiler.
6. Combine the olive oil, garlic, and bacon in an unheated frying pan and heat over low heat. * Thoroughly transfer the fragrance of each of the ingredients to the oil.
7. When the garlic from Step 6 becomes a light beige color, add the onion, salt, and pepper and heat over medium heat.
8. When the onion from Step 7 becomes translucent, remove from heat. Add the pasta to the boiling water from Step 2 and boil over low heat.
9. When the pasta is cooked to al dente, drain the pasta in the strainer from Step 5 and preserve the water in the bowl underneath.
10. Add the cooked pasta to the frying pan in Step 8 and mix well over a low-medium heat.
11. Add one ladle's worth of pasta water (or, if you're using a whole egg, add 0.6 ladle's worth) and the contents of the frying pan to the bowl in Step 4.
12. Place the bowl in Step 11 over the top of the bowl containing the remaining pasta water to create a double broiler. Heat the pasta and sauce using this method and mix well.
13. (Tip) This carbonara only uses egg for the sauce, so the sauce should become hard around the edges of the bowl. Continuously mix quickly, focusing on the edges of the bowl.
14. Once the egg sauce has reached a preferred thickness, transfer the sauce and pasta onto a plate, add plenty of black pepper, and you're done!
15. I sliced Parmesan cheese and used it as a topping. Crisp bacon would also be really delicious.
16. Even though only egg is used for the sauce, by using a double broiler and adding a lot of the pasta water will produce a creamy sauce without lumps. If you have any leftover egg yolks, be sure to give this recipe a try!
17. Here's a delicious way of making Authentic Carbonara. Recipe ID: 868941. Try this too!
18. Also try this version - "Tomato Carbonara With Plenty Of Bacon" Recipe ID: 1096555. It's quite addictive.

Story Behind this Recipe

When I have egg yolks left over from making macarons or financiers, I often make this pasta.
There may be many recipes for carbonara, but its difficult to make a smooth sauce using only eggs.
I'm posting this recipe to record the flavor and small tricks that I use.