Authentic Carbonara Recipe (Creamy, Delicious and Not Too Heavy)

In our household, summer is a time for family and friends, for togetherness. And one of my favourite ways to connect is through food. To celebrate the end of this beautiful season and to ease up our way into Autumn, I want to share with you the authentic carbonara recipe that my Italian mum friend Monica passed on to me this summer.

I still remember following her in the kitchen, phone in hand, trying to capture the magic of her recipe. Monica, who also once modelled my Rêves de Paradis long leaf earrings in pearl white, embodies the same effortless elegance in both food and style.

Why This is the Best Authentic Carbonara Recipe (to me)

Because it is my friend's recipe ;) but also... 

Creamy but not too heavy

Before discovering Monica’s version, I often made the spaghetti carbonara recipe from BBC Good Food. While it was tasty, I always found it a little too rich. By contrast, Monica’s creamy carbonara recipe is indulgent yet perfectly balanced. 

Simple, traditional ingredients

This authentic pasta carbonara recipe keeps things classic: pasta, eggs, cheese, and lardons. There’s no cream, no shortcuts — just the Italian way of turning a handful of ingredients into something extraordinary.

Ingredients for Pasta Carbonara alla Monica

Servings: 4 adults or 2 adults and 2 hungry teens 

• 500g pasta
• 300g lardons
• 3 whole eggs
• 1 to 2 extra egg yolks
• Freshly ground black pepper
• 60g parmesan or pecorino Romano, grated
• A knob of unsalted butter

Step-by-Step Instructions

1. Cook the lardons – Pan fry gently; no oil or butter needed.
2. Prepare the egg mixture – In a bowl, crack the eggs and add the extra yolk(s). Beat well. Season generously with black pepper and stir in the grated cheese.
3. Cook the pasta – Bring a large pan of salted water to the boil. Add the pasta and cook until al dente.
4. Combine in a cold dish – This step is essential. In a large cold serving dish (to prevent scrambling), add the drained pasta, lardons, and a knob of butter.
5. Finish with the egg mixture – Pour over the eggs and cheese. Mix quickly and thoroughly until the sauce coats every strand of pasta in a silky, creamy layer.

Buon appetito ♥️

Tips for the Perfect Creamy Carbonara

• Cold dish trick: Mixing in a cold bowl helps prevent the eggs from cooking too fast and turning into scrambled eggs.
• Cheese choice: Parmesan gives a nutty flavour, while pecorino Romano adds a sharper edge — choose based on your taste.
• Pasta shape: While spaghetti is the classic, I find that bucatini will make them extra-special.
• Eggs: Always use fresh eggs; they make all the difference in flavour and texture. In the UK, I have to confess, the indulgent orange yolks of Clarence Court eggs steal my heart.

Serving Suggestions & Variations

I love to serve this creamy carbonara with a crisp green salad, either before or on the side — the freshness balances the richness perfectly. A glass of sparkling water, or chilled white wine when on holiday, makes it a light yet indulgent meal.

If you’d like to experiment:

• Try half Parmesan, half Pecorino for a balanced flavour.
• Swap lardons for guanciale, if you can find it, for a more traditional Roman touch.

Frequently Asked Questions

Can I use cream in carbonara?

Traditional Italian carbonara never uses cream. The creaminess comes from the eggs, cheese, and pasta water. Monica’s version proves you don’t need cream to achieve a silky, indulgent texture.

I have to admit that in France you can still find pasta carbonara made with cream — but it’s a bit of an Italian food crime. It’s right up there with having a cappuccino after noon in Italy, putting pineapple on your pizza, or, even worse, chopping your spaghetti (mamma mia!).

What’s the best pasta for carbonara?

Spaghetti is classic, but I have had it served with bucatini and it works beautifully.

How do I stop the eggs from scrambling?

As explained in the recipe, the trick is to combine everything in a cold dish and work quickly. The heat from the pasta gently cooks the eggs into a glossy sauce without scrambling.

A Recipe Worth Sharing

This recipe isn’t just food — it’s a memory. I still picture Monica stirring the pasta in her Lyon kitchen, casually explaining each step while I was following her frenetically. It’s a recipe that feels authentic, comforting, and so shareable.

If you’ve been searching for an authentic carbonara recipe that’s creamy, simple, and deeply satisfying, Monica’s pasta carbonara will not disappoint.

Effortless Elegance Beyond the Kitchen

And here she is, Monica in my Rêves de Paradis long leaf earrings in pearl white — the perfect picture of effortless elegance.