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

Carbonara pasta is one of Italy's most iconic and debated dishes. Purists argue over whole eggs versus yolks, guanciale versus bacon, and whether cream or mushrooms have any place in the true recipe. Legend traces its origins to World War II, born from an American-Italian bond. Roman cooks reportedly fed U.S. soldiers rations of powdered eggs, bacon, dried pasta, and cream—ingredients that inspired pasta alla carbonara.

Acclaimed chef Juan Arbelaez, known for his masterful twists on classics, shares his exceptional version. With premium ingredients and straightforward steps, this recipe delivers restaurant-quality results at home. Prepare to be hooked.

Juan Arbelaez's Carbonara Pasta: The Recipe You Need

This comforting dish requires no pro skills—just follow the chef's guidance for silky, flavorful perfection. Tie on your apron and let's get cooking.

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. Meanwhile, whisk 2 yolks and 1 whole egg with pepper and 80g grated parmesan until creamy and frothy.

Prepare the pasta:

1. Cook tagliatelle in salted boiling water for 2 minutes.
2. Drain, reserving 2 ladlefuls of water, and add pasta to the pancetta pan.
3. Incorporate the egg-parmesan sauce and cooking water; stir for a silky coating.
4. Serve with a raw egg yolk per plate, pancetta slices, fresh pepper, and parmesan shavings.

Buon appetito—enjoy every indulgent bite!