Creamy Spaghetti Carbonara 🇮🇹 Recipe (No Raw Eggs, No Heavy Cream)

The LEGENDARY authentic Spaghetti Carbonara recipe just got better! PIATTO’s Flavia Diamante demonstrates how to make creamy Spaghetti Carbonara the Roman way— no onions, no peas, no heavy cream. Learn how to make Spaghetti Carbonara as they do in the best Italian restaurants in Rome, Italy.

…However in this extra creamy Spaghetti Carbonara recipe, we show how to pasteurize the eggs at home. It’s a cooked carbonara sauce (no raw eggs) that does not deviate from the traditional Roman recipe. Forget Vincenzo and Jamie Oliver—this is Carbonara as the Romans command!

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In this PIATTO™ video recipe, we present:

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Creamy Spaghetti Carbonara 🇮🇹 Recipe (No Raw Eggs, No Heavy Cream)
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This Pasta Carbonara recipe (called “Pasta alla Carbonara” or Spaghetti alla Carbonara in Italy) is made using traditional ingredients in the most Italian way. It’s a fast and easy dish with just a few simple ingredients—ready in the time it takes to cook the pasta!

INGREDIENTS (SERVES 4)
black pepper: 1 tbsp; preferably toasted and freshly ground
guanciale: 7 oz (200 g)
pecorino romano cheese: 3.5 oz (100 g); very finely ground
egg yolks: 4 large
spaghetti: 14 oz (400 g)

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TABLE OF CONTENTS
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0:00 – intro
0:37 – ingredients for Spaghetti Carbonara
1:14 – how to toast black pepper
4:33 – how to cook guanciale
7:29 – how to pasteurize egg sauce for carbonara
10:35 – how to finish Spaghetti Carbonara

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CREDITS
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Marketing – Social Media – Branding: Kaniko Limited
Production – Piatto LLC

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DISCLAIMERS
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