Description
This authentic Pasta Carbonara recipe brings together tender spaghetti coated in a creamy, savory sauce made from eggs, pecorino romano cheese, and crispy guanciale. Originating from Italy, this classic dish is rich, flavorful, and simple to prepare, perfect for a comforting meal that highlights traditional Italian ingredients and techniques.
Ingredients
Scale
Pasta
- 400 g spaghetti or rigatoni
- Salt for pasta water
Carbonara Sauce
- 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
Guanciale
- 100 g guanciale (or pancetta) cut into small cubes
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti or rigatoni and cook until al dente, following the package instructions, usually around 9-11 minutes.
- Prepare the Guanciale: While the pasta is cooking, heat a large pan over medium heat. Add the guanciale and cook it until golden brown and crisp, about 5-7 minutes, allowing the fat to render. Do not drain the fat.
- Mix the Egg and Cheese: In a large bowl, beat the four eggs and stir in the finely grated pecorino romano cheese. Season generously with freshly ground black pepper to infuse flavor.
- Drain Pasta and Reserve Water: Once pasta is cooked al dente, reserve about 1 cup of pasta cooking water and then drain the pasta completely.
- Toss Pasta with Guanciale: Add the hot pasta directly into the pan with the guanciale and its rendered fat. Toss to coat the pasta evenly.
- Create the Carbonara Sauce: Remove the pan from the heat to avoid scrambling the eggs. Quickly pour in the egg and cheese mixture, stirring vigorously to create a smooth, creamy sauce that coats the pasta. Add reserved pasta water little by little if needed to reach the perfect creamy consistency.
- Season and Adjust: Taste and adjust seasoning with additional black pepper and a pinch of salt if necessary, keeping in mind the saltiness from the guanciale and pecorino.
- Serve: Plate the pasta immediately, garnished with extra pecorino romano and freshly ground black pepper if desired for added flavor and presentation.
Notes
- Use guanciale for the most authentic flavor; pancetta is a suitable substitute but has a different taste and texture.
- Make sure the eggs are at room temperature to prevent curdling and ensure a smooth sauce.
- Do not add eggs while the pan is on direct heat to avoid scrambling; removing from heat is essential.
- Reserve pasta water is critical for adjusting sauce consistency without diluting flavor.
- Serve immediately as carbonara is best enjoyed fresh and warm.
