Back to Italian Recipes
Author:
poesiadefogon
TikTok
10M
339K
PASTA CARBONARA (RECETA TRADICIONAL)
This is a spectacular and authentic traditional Italian Carbonara recipe, known as a true favorite. This dish features a rich and creamy sauce made exclusively from egg yolks, grated Pecorino Romano cheese, freshly ground black pepper, and crispy rendered guanciale, without the addition of cream. It's a simple yet incredibly flavorful pasta that requires precise technique for a perfect result.
#pasta
#carbonara
#Italian
#traditional
#authentic
#guanciale
#pecorino
#egg yolk
#quick meal
#dinner
Creamy Carbonara on a fork
Recipe Information
5m
Prep Time
17m
Cook Time
22m
Total Time
2
Servings
Medium
Italian
Spanish
Nutrition (per serving)
1300
Calories
70g
Protein
110g
Carbs
95g
Fat
Plated Carbonara with garnish
Ingredients
Servings: 2
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Pasta being tossed with creamy sauce
Instructions
0/6 completed
0%
- Cut the guanciale into small lardons or strips, approximately 1/2 inch thick.2m
Preview2mPreviewCut the guanciale into small lardons or strips, approximately 1/2 inch thick. - Place the guanciale in a cold pan and fry over medium-low heat until it's golden brown and crispy, rendering out its fat. Remove the crispy guanciale and set aside, reserving the rendered fat in the pan.6m
Preview6mPreviewPlace the guanciale in a cold pan and fry over medium-low heat until it's golden brown and crispy, rendering out its fat. Remove the crispy guanciale and set aside, reserving the rendered fat in the pan. - Bring a pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until it is al dente. Before draining, reserve about 1 cup of the starchy pasta water.8m
Preview8mPreviewBring a pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until it is al dente. Before draining, reserve about 1 cup of the starchy pasta water. - While the pasta cooks, prepare the sauce base. In a medium bowl, whisk together the egg yolks, grated Pecorino Romano cheese, and freshly ground black pepper until well combined and smooth.2m
Preview2mPreviewWhile the pasta cooks, prepare the sauce base. In a medium bowl, whisk together the egg yolks, grated Pecorino Romano cheese, and freshly ground black pepper until well combined and smooth. - Immediately transfer the drained, hot pasta into the pan with the reserved guanciale fat (off the heat). Quickly add the egg and cheese mixture, stirring vigorously and constantly to coat the pasta. Gradually add small amounts of the reserved hot pasta water, continuing to stir until a smooth, creamy sauce forms and emulsifies. Add most of the crispy guanciale back into the pasta.3m
Preview3mPreviewImmediately transfer the drained, hot pasta into the pan with the reserved guanciale fat (off the heat). Quickly add the egg and cheese mixture, stirring vigorously and constantly to coat the pasta. Gradually add small amounts of the reserved hot pasta water, continuing to stir until a smooth, creamy sauce forms and emulsifies. Add most of the crispy guanciale back into the pasta. - Serve the Carbonara immediately in warm bowls, garnished with extra grated Pecorino Romano, a generous grinding of black pepper, and the remaining crispy guanciale.1mPreview1mPreviewServe the Carbonara immediately in warm bowls, garnished with extra grated Pecorino Romano, a generous grinding of black pepper, and the remaining crispy guanciale.
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
