Gennaro Contaldo’s Authentic Italian Spaghetti Carbonara | Citalia

Spaghetti Carbonara is thought to originate in the Lazio region of Italy, first made for the carbonari (charcoal workers) and is an authentic recipe, now popular the world over. Perhaps one of the easiest and quickest Italian pasta recipes, a Spaghetti Carbonara can be rustled up at home for a tasty week night supper.

In Genaro’s authentic recipe, he uses guanchiale (pig cheek) rather than the pancetta that we might use at home, however pancetta is a perfectly acceptable substitute if you don’t have a good Italian deli near to you.

Although British versions of this dish often include cream, Gennaro’s classic recipe uses just seasoned pasta water, fresh egg yolks and pecorino cheese to create that delicious, creamy texture that you will know and love.

Gennaro has fond memories of eating Carbonara in the backstreet trattorie of Italy’s capital city, Rome. With so much to see and do in the Eternal City, including the Vatican, Colosseum, Spanish Steps and the Roman Forum, Rome makes a perfect destination for a city break, not to mention the ideal introduction to Italy for first time visitors.



4 x servings
1 x tablespoons extra virgin olive oil
200g piece Guanciale (pork cheek), roughly chopped into small strips
4 x large free-range egg yolks
75g grated pecorino & extra for sprinkling
Salt & freshly ground black pepper
400g spaghetti

Bring a large saucepan of salted water to the boil and cook the spaghetti until “al dente.”
Heat the extra virgin olive oil in a large frying pan, add the guanciale and on a medium heat stir fry until crispy.
In a small bowl beat egg yolks with pecorino, some salt & pepper. Set aside.
Drain the spaghetti, reserving some of the pasta water, add the spaghetti to the pan of guanciale, with a little of the pasta water and mix well. Remove pan from the heat, stir in the egg mixture, adding more cooking water if necessary. Serve immediately with some grated pecorino and freshly ground black pepper.


Ikepasa says:

the emotions he puts in this plate, good channel!!

Mat says:

More like ‘Cìtua

Chicken Chaser 125cc says:

Don’t you know how to make a fresh pasta?

Kitchenforall مطبخ الجميع says:

Great. I hope you subscribe in my cooking channel

Megan Liu says:

I like when he literally snorts the bacon

Khalil Elasraoui says:

man, easy it’s just pasta….

Halaboss says:

“Almost everything came from the Bikini”

Edward Snowden says:

I am 100% American and I say this is soooo wrong and it is an insult!! Where is the butter, cream, mushrooms, cheddar, nutmeg, sugar and soy sauce? You Italians have no clue about how to cook a Carbonara!

Ich bin says:

kochen ist alchemie

kil koh says:

on the other videos I think he was being sponsored by Barilla, that’s why he would use Barilla oil and butter… but now I guess he has his own thing with citalia…so he doesn’t have to plug in products…

Diego Marquez says:

very delicious the spaghetti style Italian.

DarkAngel says:

I luv his accent

PoempelPinguin says:

Just cooked it and it is the best pasta dish I ever ate!

kevin b says:

Thank you.

anocsalepo says:

italian foods not good than turkish foods.Turkish foods best in the world.we as turks are absolutely lucky.europeans are very unlucky guys.sad.

Andreas Stadler says:

Unbelievable how the German food industry has tricked people into thinking you would need a specially made cheeselike sauce for Carbonara. So simple!

Gev G says:

Italian food is good but overrated majority of the ingredients in Italian cuisine only came to Italy during 15th century so there’s nothing really ancient about Italian cuisine.

andrew m. huesca says:

that was weak, i know the crew switched pans at the end. where is the black pepper? ive seen way better finished products. fake news, jk, lol!!!! says:

Beautiful. Thank you!

Simone Adami says:

I’m italian, I’m come from Rome.

And that’s an authentic carbonara.

Good Job.

Jorge Mora Muoz says:


policronia says:

The enthusiasm makes it

TheRockerxx69 says:

Don t cook the fkn eggs ! your carbonara tastes undone neapolitana! fk

Sérgio Ribeiro says:

In my mind, pepper should be added sooner, on the fire. And a lot more…

Shemesh Navon says:

not kosher 🙁

Cory Stansbury says:

This is joyful to watch. Lovely.

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