Unlike a lot of recipes out there for spaghetti carbonara, this is the true Italian recipe from an Italian! You can't get more authentic than this recipe! Note there's no cream, just eggs, and Pecorino Romano cheese is used, not Parmesan.
If the egg mixture becomes too thick, add a little of the cooking water from the pasta to dilute the sauce. But remember, the eggs should never be scrambled!
I've made this before and I will be making it again very nice - 13 Jul 2016
This was great with a few additions. I added quite a bit of extra pasta water and it was still a tad dry. Next time I’ll add pasta water, a bit of cream, and perhaps another egg. - 28 Nov 2017 (Review from Allrecipes US | Canada)
Delicious! I didn't have guanciale, so I used prosciutto and it was still good. Highly recommend! - 08 May 2017 (Review from Allrecipes US | Canada)