Hello there friends, Today is all about a Traditional Spaghetti Carbonara. Made the way my Mom makes it, if I made it with a real Cream Sauce the Italian recipe police will be after me :). So I’m not going to do that! I am going to show you how to make it the traditional way. This is a foolproof Carbonara recipe that can be done super quickly and you probably have all the ingredients laying around right now!
4oz.Guanciale (Skin removed) or Pancetta or Bacon, if you cannot find the other two
10oz.Spaghettoni or Thick Spaghetti
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Recipe Instructions
In a Glass bowl, mix the eggs with Parmesan, Pecorino cheese and Pepper.
In a low heat frying pan, heat the Guanciale to render the fat and caramelize the lean meat. Removing a couple tablespoons of the fat and set aside.
Cook the pasta for 10 to 13 minutes (following the manufacturer directions) in salted water.
REDUCE THE HEAT TO THE FRY PAN TO A MEDIUM TO LOW HEAT!!!
Transfer the pasta from the boiling water to the fry pan. Mix and toss in the egg mixture. Be sure to vigorously mix to avoid scrambling the eggs. (This is when the French add about 4 ounces of heavy whipping cream) Stir in a few oz. of pasta cooking water.
Divide in serving plate and a little fat save from sautéing the Guanciale and shaved more cheese and freshly ground black pepper.
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
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With over 1.8 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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2 Comments
Nind
on September 21, 2025 at 1:12 pm
Can’t believe I’ve been cooked in row of Chef JP’s recipes, very satisfied and delicious, tomorrow I’m going to cook Traditional Bolognese, see how it taste, thank you . .
Aghiles
on May 20, 2025 at 6:40 pm
I prepared this for my family. Delicious. One suggestion: stow some guancale pieces aside to use them for plating. So you have the nice golden brow color bits on top of the spaghetti.
Chris
on October 7, 2024 at 5:01 pm
I use this recipe to make Carbonara for my amazing woman and she loves it !
Thank you for teaching me how to cook amazing food Chef!
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Can’t believe I’ve been cooked in row of Chef JP’s recipes, very satisfied and delicious, tomorrow I’m going to cook Traditional Bolognese, see how it taste, thank you . .
I prepared this for my family. Delicious. One suggestion: stow some guancale pieces aside to use them for plating. So you have the nice golden brow color bits on top of the spaghetti.
I use this recipe to make Carbonara for my amazing woman and she loves it !
Thank you for teaching me how to cook amazing food Chef!