Introduction
Carbonara is one of the most iconic dishes of Italian cuisine, known for its rich and creamy texture without the need for heavy cream. Made with simple yet flavorful ingredients like guanciale, eggs, pecorino cheese, and black pepper, this dish is a perfect example of how high-quality ingredients can create an unforgettable meal. If you want to achieve an authentic Roman-style Carbonara, follow this recipe and enjoy a perfectly balanced and creamy pasta dish.
Ingredients
- 140g pasta (such as spaghetti or rigatoni)
- 2 egg yolks + 1 whole egg
- 100g pecorino cheese, finely grated
- 200g guanciale, cut into thin strips
- Black pepper (generous amount)
Instructions
Start by placing the guanciale in a cold pan over very low heat. Let it slowly render its fat until it becomes crispy. Once golden and crispy, deglaze the pan with a splash of white wine (optional) and cook until the alcohol evaporates. Remove the guanciale from the pan and set it aside, leaving the flavorful fat in the pan.
Meanwhile, cook the pasta in a large pot of boiling salted water. In a mixing bowl, whisk together the egg yolks, whole egg, grated pecorino cheese, and a generous amount of black pepper. Add half of the rendered guanciale fat and mix well to create a smooth sauce.
When the pasta is halfway cooked, transfer it to the pan with the remaining guanciale fat. Continue cooking over low heat, adding small amounts of pasta water as needed to finish cooking the pasta while infusing it with flavor.
Once the pasta is al dente, remove the pan from heat. Quickly mix the pasta with the egg and cheese mixture, stirring vigorously to create a silky, creamy sauce. If necessary, use a bain-marie method by placing the mixing bowl over the warm pasta pot to gently thicken the sauce without scrambling the eggs.
Finally, add the crispy guanciale, toss well, and serve immediately with extra grated pecorino and black pepper on top.
Tips for Success
Use high-quality ingredients, especially guanciale and pecorino, to get the most authentic flavor.
Make sure to cook the pasta in well-salted water to enhance the overall taste of the dish.
When mixing the eggs and pasta, remove it from direct heat to prevent scrambling and ensure a creamy consistency.
Add pasta water gradually to reach the perfect sauce texture.
Why This Recipe Works
Authentic Carbonara achieves its luxurious, creamy texture by emulsifying the egg yolks, pecorino cheese, and guanciale fat. The balance of salty, savory, and umami flavors creates an incredibly satisfying dish without the need for additional cream or butter. This recipe stays true to its Roman roots while delivering the ultimate comforting pasta experience.
