Description
This authentic Carbonara recipe showcases the traditional Italian technique of creating a creamy sauce using eggs, cheese, and rendered guanciale fat without any cream. Perfectly cooked spaghetti is tossed in savory guanciale fat and combined with a silky egg and parmesan mixture, resulting in a rich yet light pasta dish that is quick and easy to prepare.
Ingredients
Scale
Meat
- 175g/6 oz guanciale (pancetta or block bacon), weight after skin removed
Egg Mixture
- 2 large eggs
- 2 egg yolks
- 100g/3.5 oz Parmigiano Reggiano, finely shredded (or Pecorino Romano as a substitute)
- 1/4 tsp black pepper
Pasta
- 400g/14 oz spaghetti
- 1 tbsp kosher salt (for cooking pasta)
- 1/2 cup pasta cooking water (reserved)
Optional Additions
- 1 garlic clove, finely minced (optional)
- Parsley, finely chopped (for garnish)
- Extra Parmigiano Reggiano (for serving)
Instructions
- Prepare the Guanciale. Cut the guanciale into 0.5cm (1/5 inch) thick slices, then cut those slices into batons. This ensures even cooking and a perfect crispy texture.
- Make the Carbonara sauce. In a large bowl, whisk together the whole eggs and egg yolks until combined. Stir in the finely shredded Parmigiano Reggiano and black pepper, creating a creamy sauce base.
- Cook the pasta. Bring 4 litres (4 quarts) of salted water to a rolling boil. Add the spaghetti and cook according to the package instructions until al dente.
- Reserve pasta water and drain pasta. Just before draining, scoop out 1 cup of the pasta cooking water to use later in the sauce. Drain the spaghetti thoroughly.
- Cook the guanciale. While the pasta cooks, heat the guanciale in a non-stick pan over medium-high heat. Allow it to cook for 4 to 5 minutes until golden and the fat renders out. If using garlic, add it in during the last minute to avoid burning and enhance flavor.
- Toss pasta in guanciale fat. Transfer the hot drained pasta into the pan with the guanciale and toss to coat it thoroughly with the rendered fat.
- Combine pasta with sauce. Move the pasta and guanciale mixture into the bowl containing the egg and cheese mixture. Add 1/2 cup (125 ml) of the reserved pasta cooking water. Stir vigorously with the handle of a wooden spoon for about 1 minute, watching as the sauce emulsifies from watery to creamy, coating each strand perfectly.
- Serve immediately. Portion the Carbonara into warm bowls. Garnish with extra Parmigiano Reggiano, freshly ground black pepper, and finely chopped parsley if desired. Serve at once to enjoy the sauce at its silky best.
Notes
- The guanciale should have the skin removed before cutting for optimal texture and flavor.
- Use fresh eggs for best taste and safety, as they are the base of the sauce.
- If Parmigiano Reggiano is unavailable, Pecorino Romano is a traditional and flavorful substitute.
- Garlic is optional in this recipe; if one prefers a mild aromatic hint, add minced garlic during guanciale cooking.
- Do not add cream; traditional Carbonara relies solely on eggs and cheese for creaminess.
- Be careful to stir the sauce rapidly off the heat to prevent scrambling the eggs.
