Description
Authentic Pasta Carbonara is a classic Italian dish made with simple ingredients like spaghetti, guanciale, eggs, pecorino romano cheese, and black pepper. The creamy sauce is created by combining hot pasta with whisked eggs and cheese off the heat, resulting in a rich, silky coating without the use of cream. This recipe showcases traditional techniques for a perfectly balanced and flavorful carbonara.
Ingredients
Scale
Pasta
- 400 g spaghetti or rigatoni
- Salt for pasta water
Carbonara Sauce
- 100 g guanciale (or pancetta) cut into small cubes
- 4 large eggs (room temperature)
- 100 g pecorino romano cheese, finely grated
- Freshly ground black pepper to taste
- Optional: A pinch of salt for seasoning
Instructions
- Boil Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following the package instructions, usually about 8-10 minutes depending on the pasta type.
- Cook Guanciale: While the pasta cooks, heat a large pan over medium heat. Add the guanciale and cook until golden brown and crisp, approximately 5-7 minutes. Leave the rendered fat in the pan to flavor the dish.
- Prepare Egg Mixture: In a large bowl, beat the eggs and mix in the finely grated pecorino romano cheese. Add a generous amount of freshly ground black pepper to build the signature flavor.
- Drain Pasta: Once the pasta is cooked al dente, reserve about 1 cup of the starchy pasta water, then drain the rest.
- Toss Pasta with Guanciale: Add the hot drained pasta to the pan with the guanciale. Toss well to coat the noodles in the flavorful rendered fat.
- Create Sauce: Remove the pan from heat to prevent scrambling the eggs. Quickly add the egg and cheese mixture to the pasta, stirring vigorously to create a smooth, creamy sauce. Add reserved pasta water little by little to achieve the perfect consistency.
- Season: Taste and adjust seasoning with additional freshly ground black pepper and a pinch of salt if necessary, being mindful of the saltiness from guanciale and pecorino.
- Serve: Serve immediately, garnished with extra pecorino romano cheese and black pepper if desired for an authentic presentation.
Notes
- Use guanciale for the most authentic flavor; pancetta is an acceptable substitute.
- Ensure eggs are at room temperature to help them mix evenly and create a smooth sauce.
- Do not add the egg mixture while the pan is on the heat to avoid scrambling the eggs.
- The reserved pasta water is key for adjusting the sauce’s creaminess and helping it adhere to the pasta.
- Serve carbonara immediately for best texture and flavor.
