Authentic Carbonara

Name: Authentic Carbonara
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 150 grams Guanciale (Pork jowl, essential for authentic flavor. If unavailable, pancetta can be a substitute, but the flavor will differ.); 2 large Egg yolks (For the creamy sauce base); 1 large Whole egg (Added for extra richness and binding); 60 grams Pecorino Romano cheese (Finely grated, plus extra for serving); 2 teaspoons Black pepper (Freshly ground, to taste); 200 grams Pasta (Spaghetti, rigatoni, or bucatini are traditional choices); 0.5 cup Pasta cooking water (Reserved from cooking the pasta, for emulsifying the sauce)

A classic Roman pasta dish, Carbonara, featuring a creamy sauce made from egg yolks, Pecorino Romano cheese, black pepper, and rendered guanciale. This recipe emphasizes traditional methods for achieving a rich, emulsified sauce without cream.

#Italian

#Pasta

#Carbonara

#Classic

#Roman

#Pork

#Cheese

#Egg

#QuickMeal

Crispy Guanciale

Recipe Information

10m

Prep Time

25m

Cook Time

35m

Total Time

Servings

Medium

Italian

English

Nutrition (per serving)

750

Calories

35g

Protein

65g

Carbs

45g

Fat

Egg and Cheese Mixture

Ingredients

Guanciale
(Pork jowl, essential for authentic flavor. If unavailable, pancetta can be a substitute, but the flavor will differ.)
150 grams
Egg yolks
(For the creamy sauce base)
2 large
Whole egg
(Added for extra richness and binding)
1 large
Pecorino Romano cheese
(Finely grated, plus extra for serving)
60 grams
Black pepper
(Freshly ground, to taste)
2 teaspoons
Pasta
(Spaghetti, rigatoni, or bucatini are traditional choices)
200 grams
Pasta cooking water
(Reserved from cooking the pasta, for emulsifying the sauce)
0.5 cup

Servings: 2

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Pasta with Creamy Sauce

Instructions

0/10 completed

1
Cut the guanciale into small strips or cubes. Aim for pieces that will crisp up nicely.
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3m
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Cut the guanciale into small strips or cubes. Aim for pieces that will crisp up nicely.
3m
Evenly sized pieces will cook more uniformly.
2
Place the cut guanciale in a cold pan and render it over medium heat until it becomes golden brown and crispy, releasing its fat.
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8m
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Place the cut guanciale in a cold pan and render it over medium heat until it becomes golden brown and crispy, releasing its fat.
8m
Starting with a cold pan helps render the fat more slowly and thoroughly without burning the meat.
3
Remove the crispy guanciale from the pan with a slotted spoon and set aside. Leave the rendered fat in the pan.
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1m
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Remove the crispy guanciale from the pan with a slotted spoon and set aside. Leave the rendered fat in the pan.
1m
Keep the guanciale warm, but separate, to maintain its crispness until serving.
4
In a medium bowl, whisk together the two egg yolks, one whole egg, grated Pecorino Romano cheese, and freshly ground black pepper until well combined and creamy.
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3m
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In a medium bowl, whisk together the two egg yolks, one whole egg, grated Pecorino Romano cheese, and freshly ground black pepper until well combined and creamy.
3m
Ensure the cheese is finely grated to prevent a lumpy sauce.
5
Cook the pasta according to package directions in a pot of generously salted boiling water until al dente. Before draining, reserve about 1/2 cup of the starchy pasta water.
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10m
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Cook the pasta according to package directions in a pot of generously salted boiling water until al dente. Before draining, reserve about 1/2 cup of the starchy pasta water.
10m
The starchy pasta water is crucial for emulsifying the sauce and achieving its characteristic creaminess.
6
Immediately transfer the hot, drained pasta directly into the pan with the reserved guanciale fat. Toss vigorously for about 30 seconds to coat the pasta.
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1m
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Immediately transfer the hot, drained pasta directly into the pan with the reserved guanciale fat. Toss vigorously for about 30 seconds to coat the pasta.
1m
Work quickly to ensure the pasta remains hot; this heat is essential for the next step.
7
Remove the pan from the heat. Gradually pour the egg and cheese mixture over the pasta while constantly tossing and stirring. The residual heat from the pasta and pan will gently cook the eggs into a creamy sauce without scrambling them.
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2m
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Remove the pan from the heat. Gradually pour the egg and cheese mixture over the pasta while constantly tossing and stirring. The residual heat from the pasta and pan will gently cook the eggs into a creamy sauce without scrambling them.
2m
Continuous tossing is key here to create an emulsion and prevent the eggs from scrambling. If the pan is too hot, the eggs will cook too fast.
8
Add the reserved hot pasta water, a tablespoon at a time, continuing to toss and stir until a smooth, glossy, and creamy sauce forms, coating every strand of pasta.
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2m
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Add the reserved hot pasta water, a tablespoon at a time, continuing to toss and stir until a smooth, glossy, and creamy sauce forms, coating every strand of pasta.
2m
Adjust the amount of pasta water to reach your desired consistency. The sauce should be thick enough to cling to the pasta.
9
Stir in most of the crispy guanciale, reserving a small amount for garnish.
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1m
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Stir in most of the crispy guanciale, reserving a small amount for garnish.
1m
Adding the guanciale at the end helps retain its crisp texture.
10
Serve immediately in warm bowls, garnished with the reserved crispy guanciale, a generous sprinkle of extra Pecorino Romano, and more freshly ground black pepper.
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1m
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Serve immediately in warm bowls, garnished with the reserved crispy guanciale, a generous sprinkle of extra Pecorino Romano, and more freshly ground black pepper.
1m
Carbonara is best enjoyed immediately after preparation, as the sauce can stiffen if left to cool.