Description
Authentic Italian Carbonara made with crispy guanciale, creamy egg and Parmesan sauce, and perfectly cooked spaghetti. This classic Roman dish is quick to prepare and delivers rich, comforting flavors with simple, high-quality ingredients.
Ingredients
Main Ingredients
- 175g / 6 oz guanciale
- 2 large eggs
- 2 egg yolks
- 100g / 3.5 oz Parmigiano Reggiano, finely shredded (or Pecorino Romano as a substitute)
- 1/4 tsp black pepper
- 400g / 14 oz spaghetti
- 1 tbsp cooking/kosher salt (for cooking pasta)
- 1/2 cup pasta cooking water
- 1 garlic clove, finely minced (optional)
- Parsley, finely chopped (for garnish)
- Extra Parmigiano Reggiano (for serving)
Instructions
- Prepare the Guanciale: Cut the guanciale into 0.5cm (1/5 inch) thick slices, then slice again into batons. This will allow for even cooking and create crispy pieces.
- Make the Carbonara Sauce: In a large bowl, whisk together the eggs and egg yolks until smooth. Stir in the finely shredded Parmigiano Reggiano and black pepper. Set aside.
- Cook the Pasta: Bring 4 litres (4 quarts) of water to a rolling boil and add 1 tablespoon of kosher salt. Cook the spaghetti according to the package instructions until al dente.
- Reserve Pasta Water: Just before draining the pasta, scoop out about 1 cup of the pasta cooking water and set it aside. Then drain the pasta thoroughly.
- Cook the Guanciale: While the pasta cooks, heat a non-stick pan over medium-high heat. Add the guanciale and cook for 4 to 5 minutes until golden and crispy. No additional oil is needed as the fat will render from the guanciale. If using, add minced garlic in the last minute to gently cook it without burning.
- Toss Pasta in Guanciale Fat: Add the hot drained spaghetti into the pan with the guanciale and toss well to coat the pasta evenly in the flavorful rendered fat.
- Combine Pasta and Sauce: Transfer the pasta and the guanciale fat from the pan into the bowl with the egg and cheese mixture. Add 1/2 cup (125 ml) of the reserved pasta water. Stir vigorously with the handle of a wooden spoon for about 1 minute until the sauce emulsifies and becomes creamy, clinging beautifully to each strand of pasta.
- Serve Immediately: Divide the Carbonara into warm bowls. Garnish with extra Parmigiano Reggiano, a pinch of black pepper, and finely chopped parsley. Serve right away to enjoy the dish at its best.
Notes
- Guanciale is traditional in Carbonara for its rich flavor, but pancetta can be used as a substitute if unavailable.
- Using both whole eggs and extra yolks creates the signature creamy sauce without scrambling.
- Parmigiano Reggiano is preferable, though Pecorino Romano is a common alternative for a sharper taste.
- Garlic is optional; adding it at the end prevents it from overpowering the dish.
- Reserve enough pasta water as it is essential for creating the silky sauce consistency.
