Chef Juan Arbelaez's Authentic Carbonara Pasta Recipe: Simple, Creamy, and Irresistible

Ah, carbonara—the beloved pasta dish that sparks endless debate over its true recipe. Purists argue over whole eggs versus yolks, guanciale versus bacon, and whether cream or mushrooms belong. Born during World War II amid an American-Italian friendship, it traces its origins to Roman cooks provisioning U.S. soldiers with powdered eggs, bacon, noodles, and cream—the birth of pasta alla carbonara. Renowned chef Juan Arbelaez shares his exceptional version that'll become your go-to. Trust us: once you try it, you won't go back!

Chef Juan Arbelaez's Carbonara Pasta: A Must-Try Recipe

As a celebrated chef with years of expertise, Juan Arbelaez keeps this comforting classic simple yet sublime. No pro skills required—just quality ingredients and precise steps for pasta that coats every strand perfectly. Ladies (and gents), tie on that apron and prepare to impress!

For 4 people:

The sauce:

• 200g pancetta or guanciale
• 3 eggs
• 4 turns of the pepper mill
• 100g parmesan cheese
• 320g fresh tagliatelle

The finish:

• 4 egg yolks
• 1 turn of the pepper mill

Prepare the sauce:

1. Remove the rind from the pancetta.
2. Cut into lardons, reserving 6 thin slices for the finish.
3. Brown the lardons in a saucepan over medium-high heat, no added fat.
4. In a bowl, whisk 2 yolks and 1 whole egg with pepper and 80g grated parmesan until creamy and frothy.

Prepare the pasta:

5. Cook tagliatelle in salted boiling water for 2 minutes.
6. Drain, reserving 2 ladlefuls of water, and add to the pancetta pan.
7. Incorporate the egg-parmesan mixture, using pasta water for a silky sauce.
8. Serve with a raw egg yolk per portion, pancetta slices, fresh pepper, and parmesan shavings.

Buon appetito—enjoy every indulgent bite!