Real Spaghetti Carbonara | Antonio Carluccio

The legendary Antonio Carluccio finally makes his debut on Food Tube! We are honoured to have this incredible chef, author, restauranteur and old friend of Gennaro Contaldo share with us – and you – his authentic Italian carbonara recipe. So simple. So tasty.

What’s your favourite pasta recipe Food Tubers? Any other great tips or methods for making this most classic of dishes? Please get in touch in the comments box below.

Would you like to see more of Antonio on the channel? If you shout loud enough we’ll ask him very nicely to do some more videos!

Recipe here:

In the meantime you can read more of his fantastic pasta recipes in his new book:

And you can read more great recipes in the Two Greedy Italians book written with Food Tube’s very own Gennaro Contaldo:

Links from the video:
Perfect Spaghetti Bolognese |
More Food Tube videos |

For more nutrition info, click here:

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이은정 says:

바로 만들어 먹었음 ~~^^

Grace says:

so adorable

朱思嘉 says:

love this papa!!!

P.Bar 5454 says:

anche lei , ci vuole la pancetta !!! non tagliata a tocchi il resto e’ un casino ma percarita’ diddio , olio a litri !!!

mauro cimino says:

ma come si fa a mettere tutto quell’olio e cercare inutilmente di asciugarlo con lo scottex!!!!!!!! Il guanciale va in padella ,meglio se alluminio, a secco ,perchè il grasso che lo contraddistingue dopo un pò si scioglie……. il suo invece è solo fritto.

Lhyze Cole says:

anch’io faccio la carbonara in quel modo!!!

Francisco Robles S. says:

Pasta, panceta and metal. Mmm

kathryn z says:

just cooked this , there are 700+ calories in a small portion , so fattening

Oltremare says:

Finalmente un emigrato italiano che fa una carbonara come si deve! Bravo!

simon jandrell says:

Stunning, i am so gonna make this..

Vic Bohz says:

this man is about to die in any moment of the video

Chams Nour says:

thaink you.

Roby specialresearch says:

se facciamo una carbonara cosi’ in Italia, ci condannano a morte 🙂

Knutravel says:

great, but NO GARLIC?

bobzz 31300 says:

not good

The Veneficus says:

Is it rude if I say this guy looks a bit like a Krogan from Mass Effect?
But a sweet happy Krogan.

Denise Morgan says:

very nice chef thank you

Ghenghy says:

Good, needs more yolk.

EleLoto says:


Ini Eyqal says:

can I use other than pork meat ? bcus I cant eat pork

William Grand says:

I’d wolf that whole thing down so fast

Thabiet says:

I love when he calls everyone to have a taste because all he wants to do is genuinely share this amazing recipe… we love you Antonio

kralas111 says:

metallic tweezers on Teflon frying pan?

Racso Markez says:

mmmm delicious!!! 🙂

S O M E G U Y W H O T R A V E L S says:

So, the real pasta is you dont need cook the egg? So its raw egg?
Cause you see, he turned it off after he put the sauce, right?

Dave R says:

Marco Pierre White’s Carbonara is much better than this. I made both. Not sure what it was, but the cream and cook in the stock pot water just made it taste better. This had too much of a recipe. Marco’s… no recipe, cook it how you like. Much better.

Slyverr says:

sorry man but you’re doing it wrong.

beautypageantfanatic says:

What else did he mixed with eggs? Aside from parmesan

get power says:


Ivan Ambrosiano says:

vera carbonara?hahahaha

Derveregun says:

I’m sorry,we do not prepare Carbonara like this. This is NOT the “real” carbonara, Greetings from Italy.

marcello says:


keepthepenny says:

Gracie mille Antonio! In Spain we usually add the milk cream and mushroom 😛 but it’s good to see the original italian recipe!

Danielle Hillman says:

thank you for taking the time to show us how to cook <3

Manuel Arturo Gomez Morales says:

No onion, no garlic, no wine or broth, that’ the real deal!

CVes says:

this is gennaro on chill pills.

mongreal84 says:

You don’t need olive oil because guanciale is already really greasy; all the rest is pretty accurate.

mario tenuto says:

Bravo antonio.this is the real Carbonara

marFeel says:


gianni vietri says:

E metticelo un po’ d’olio! Il guanciale è già grasso di suo, zero olio… E aggiungerei peperoncino

Salmi Khadija says:


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