Uploaded July 2026 | Updated September 2026, 2 weeks ago
Learn the original carbonara recipe from the 80s. Forget modern cream-heavy versions and master the classic bavosa egg technique.
Today, most carbonara recipes focus on excessive creaminess, but the authentic dish I grew up eating in the 80s and 90s was completely different. This video demonstrates how to achieve that specific, traditional texture where the eggs are neither fully scrambled nor completely liquid. If you want to move away from modern adaptations and return to the roots of Italian cooking, this method provides the essential blueprint.
We will walk through the exact preparation required for this 80s carbonara style, focusing on the balance of heat and technique. By following these steps, you will produce an authentic carbonara that honors the way it was originally served. This approach is perfect for home cooks who appreciate the history of classic pasta dishes and want to refine their skills.
💯 Follow this link to read and print the written recipe:
vincenzosplate.com/carbonara-in-the-80s
==========================================
Introducing My First Cookbook: "Authentic Italian" which You can order it Now on Amazon and Selected Bookstores👉 vincenzosplate.com/authentic-italian-cookbook
==========================================
INGREDIENTS:
200g/ 0.44 lb dry spaghetti
200g/ 0.44 lb guanciale (with skin)
2 whole eggs
60g / 0.13 lb Pecorino Romano
Salt & Pepper
METHOD:
1) Remove the skin from the guanciale while trying not to remove too much fat. Leave the peppery outer crust then slice the guanciale into thin strips, keeping that balance of fat-meat-fat in every piece.
2) Bring a large pot of water to a boil and add 1 tbsp of salt. Add the spaghetti and gently push it into the water. Stir during the first minute, then stir again after about 3 minutes so the pasta does not stick to the bottom. Cook according to packet instructions until al dente.
3) Place a large fry pan on medium-low heat and add the guanciale. Let it cook slowly for about 7 minutes, stirring after the first 2 minutes as the fat begins to melt and create its own delicious oil.
4) While the pasta and guanciale cook, crack the eggs into a bowl and whisk gently using a fork. Add half of the pecorino romano and mix again until smooth and slightly runny. Finish with plenty of freshly cracked black pepper.
5) Once the pasta is cooked al dente, switch off the heat completely under the guanciale pan. Using tongs, transfer the spaghetti straight into the pan, letting a little pasta water fall in naturally. Reserve pasta water on the side just in case you need it later.
6) Quickly toss the spaghetti through the guanciale oil so every strand absorbs the flavour. Pour in the cheese and egg mixture, sprinkle over a little more pecorino romano, then continue tossing quickly while the pan is still off the heat.
Read more via
vincenzosplate.com/carbonara-in-the-80s
==========================================
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📖Share it with your FOODIE friends on FACEBOOK
🍝Check out my website to get more recipes vincenzosplate.com
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=========================================================
⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to 80s Carbonara
0:29 Ingredients for 1980s Carbonara
1:28 How to Slice Guanciale Properly
3:31 How to Cook Spaghetti the Old-School Way
4:11 Rendering the Guanciale
5:05 Making the Authentic Carbonara Sauce
7:07 Tossing the Pasta with Guanciale
8:28 Adding the Eggs and Creating the Bavosa Texture
12:22 How to Serve Traditional 1980s Carbonara
13:02 Time to Eat 80s carbonara, E ora si Mangia
=======================================================
🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
Learn the original carbonara recipe from the 80s. Forget modern cream-heavy versions and master the classic bavosa egg technique.
Today, most carbonara recipes focus on excessive creaminess, but the authentic dish I grew up eating in the 80s and 90s was completely different. This video demonstrates how to achieve that specific, traditional texture where the eggs are neither fully scrambled nor completely liquid. If you want to move away from modern adaptations and return to the roots of Italian cooking, this method provides the essential blueprint.
We will walk through the exact preparation required for this 80s carbonara style, focusing on the balance of heat and technique. By following these steps, you will produce an authentic carbonara that honors the way it was originally served. This approach is perfect for home cooks who appreciate the history of classic pasta dishes and want to refine their skills.
💯 Follow this link to read and print the written recipe:
vincenzosplate.com/carbonara-in-the-80s
==========================================
Introducing My First Cookbook: "Authentic Italian" which You can order it Now on Amazon and Selected Bookstores👉 vincenzosplate.com/authentic-italian-cookbook
==========================================
INGREDIENTS:
200g/ 0.44 lb dry spaghetti
200g/ 0.44 lb guanciale (with skin)
2 whole eggs
60g / 0.13 lb Pecorino Romano
Salt & Pepper
METHOD:
1) Remove the skin from the guanciale while trying not to remove too much fat. Leave the peppery outer crust then slice the guanciale into thin strips, keeping that balance of fat-meat-fat in every piece.
2) Bring a large pot of water to a boil and add 1 tbsp of salt. Add the spaghetti and gently push it into the water. Stir during the first minute, then stir again after about 3 minutes so the pasta does not stick to the bottom. Cook according to packet instructions until al dente.
3) Place a large fry pan on medium-low heat and add the guanciale. Let it cook slowly for about 7 minutes, stirring after the first 2 minutes as the fat begins to melt and create its own delicious oil.
4) While the pasta and guanciale cook, crack the eggs into a bowl and whisk gently using a fork. Add half of the pecorino romano and mix again until smooth and slightly runny. Finish with plenty of freshly cracked black pepper.
5) Once the pasta is cooked al dente, switch off the heat completely under the guanciale pan. Using tongs, transfer the spaghetti straight into the pan, letting a little pasta water fall in naturally. Reserve pasta water on the side just in case you need it later.
6) Quickly toss the spaghetti through the guanciale oil so every strand absorbs the flavour. Pour in the cheese and egg mixture, sprinkle over a little more pecorino romano, then continue tossing quickly while the pan is still off the heat.
Read more via
vincenzosplate.com/carbonara-in-the-80s
==========================================
👨🍳🧑🍳Join Vincenzo's Plate Italian Cooking Academy and Became an Italian Food Ambassador: academy.vincenzosplate.com/cooking-academy
📺SUBSCRIBE TO MY YOUTUBE CHANNEL (IT’S FREEEEEE ;-) bit.ly/SubscribeToMyYOUTUBEchannel
Join this channel to get access to perks:
youtube.com/channel/UCcsSowAamCLJv-xeF9geXoA/join
🕴Here is the link to Buy my Merch (and the No Pineapple on Pizza T-shirt): vincenzosplatestore.com
📖Share it with your FOODIE friends on FACEBOOK
🍝Check out my website to get more recipes vincenzosplate.com
🌍Join my Small Group Private Italian Tour and discover the secret gems of Italy with me. Check out the itinerary and make sure you book asap (Only 10 spots available) vincenzosplate.com/italian-tour
📖LIKE Vincenzo’s Plate ON FACEBOOK facebook.com/vincenzosplate
📷FOLLOW ME ON INSTAGRAM @vincenzosplate instagram.com/vincenzosplate
💯 To purchase my t-shirts and more follow this link: vincenzosplatestore.com
✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.
=========================================================
⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to 80s Carbonara
0:29 Ingredients for 1980s Carbonara
1:28 How to Slice Guanciale Properly
3:31 How to Cook Spaghetti the Old-School Way
4:11 Rendering the Guanciale
5:05 Making the Authentic Carbonara Sauce
7:07 Tossing the Pasta with Guanciale
8:28 Adding the Eggs and Creating the Bavosa Texture
12:22 How to Serve Traditional 1980s Carbonara
13:02 Time to Eat 80s carbonara, E ora si Mangia
=======================================================
🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
