Mastering a classic Roman carbonara is all about perfect timing and confidence in the kitchen. Getting this creamy, comforting dish right relies on having all your ingredients prepped and ready before you even turn on the hob.
"Carbonara is one of the most popular and well-known pasta recipes ever, and there are lots of strong opinions on how it should be prepared," says chef Theo Randall. "If you look on social media, you will see a carbonara on almost all Italian food platforms." Selecting the right pasta shape can completely transform how the rich sauce clings to your meal. While many traditionalists stick to specific rules, experimenting with different varieties is part of the fun.
Theo explains, "I have used spaghettoni in this recipe because I love the thick, chewy texture, but I have had some great carbonara in Rome where they used a short pasta; both work really well." He advises that the key to success is preparation: "One thing to remember when making carbonara is that it's important you have everything ready around you – it's a pasta dish that requires confidence from the cook and the more organised you are, the more relaxed you will feel when cooking. If in doubt, take the pan off the heat when adding the egg yolk and Parmesan mixture."
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Best for Comprehensive Regional Techniques: The Silver Spoon
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This legendary masterwork completely redefined how the Western world approaches Italian cuisine by combining two historic texts into one definitive guide. Hazan's brilliantly strict, no-nonsense instructions teach home cooks the exact science behind balancing simple ingredients, famously transforming basic pantry staples into rich, deeply unforgettable masterpieces. Price: £14.30 (save 43%).
Best for Everyday Family-Style Meals: Gastronomy of Italy by Anna Del Conte
Widely celebrated by top contemporary chefs, this beautifully written encyclopaedic volume explores the deep cultural history behind Italy's diverse regional ingredients. It functions as both an informative reference guide and a practical recipe collection, perfect for busy home cooks who want to master authentic techniques without undue stress. Price: £25.99 (save 26%).
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First published in 1891, this historic masterpiece is widely credited with uniting Italy's fractured regional food cultures into a cohesive national cuisine. Blending witty anecdotes with hundreds of timeless recipes, it offers an enchanting, deeply authentic look at a culinary heritage that has beautifully withstood the test of time. Price: £35.99.
Spaghettoni alla Carbonara Recipe
Ingredients (serves four)
- 200g sliced guanciale or pancetta, diced or cut into matchsticks
- 6 egg yolks
- 75g Pecorino Romano, grated, plus extra to serve
- 75g Parmesan, grated
- 500g dried spaghettoni
- Sea salt and freshly ground black pepper
Method
- Fry the guanciale or pancetta in a large, hot frying pan until it turns crispy. Set aside, retaining the fat in the pan.
- In a bowl, combine the egg yolks, grated Pecorino and Parmesan with a fork until you achieve a thick, well-blended mixture. Set to one side.
- Cook the spaghettoni in a large saucepan of boiling salted water for two minutes less than the packet instructions indicate.
- Lift the spaghettoni out using a pair of tongs and transfer to the frying pan containing the fat left over from cooking the guanciale.
- Set over a medium heat and pour in a ladle of pasta cooking water, then take off the heat and spoon the egg yolk mixture into the pan. Stir everything together until fully emulsified. If it seems slightly dry, add another ladle of pasta water.
- Return to a low heat, stirring or tossing continuously, so the pasta achieves a creamy consistency, then incorporate half the crispy guanciale and mix thoroughly.
- Distribute the pasta between warmed pasta bowls and scrape out all the sauce into each dish, using a spatula.
- Share the remaining crispy guanciale between the dishes and finish with plenty of black pepper. Serve with a little extra grated Pecorino.
Brimming with Theo's passion, insight and expertise, The Italian Table brings the spirit of la dolce vita into every kitchen. Divided as an Italian table would be – Antipasti, Primi, Secondi, Contorni and Dolci – the book guides readers through every course, from delicate starters and handmade pastas to hearty mains, vibrant vegetable dishes and indulgent desserts. It is published by Quadrille, priced at £15.57. Photography by Lizzie Mayson.
