Description
A rich, silky Roman pasta made with eggs, cured pork, hard cheese, and black pepper — no cream. Authentic carbonara gets its luxurious texture from a carefully tempered egg and cheese mixture that coats hot pasta without scrambling. It is one of the most iconic and frequently botched Italian dishes, but the technique, once learned, is straightforward and reliable.
Ingredients
Units
- 12 ounces (340g) spaghetti or rigatoni
- 6 ounces (170g) guanciale or pancetta, cut into small strips or cubes
- 3 large egg yolks plus 1 whole egg
- 1 cup (about 3 ounces / 85g) finely grated Pecorino Romano
- 1/2 cup (about 1.5 ounces / 45g) finely grated Parmigiano-Reggiano
- 1 1/2 teaspoons freshly cracked black pepper
- Fine sea salt for the pasta water
Instructions
- In a bowl, whisk together the egg yolks, whole egg, grated Pecorino, Parmigiano, and about 1 teaspoon of the black pepper until smooth and creamy. Set this mixture aside — this is your sauce.
- Cook the guanciale or pancetta in a large cold skillet. Place over medium heat and cook slowly, stirring occasionally, for 7-10 minutes until the fat has rendered and the meat is golden and crispy. Do not drain the fat — it is part of the sauce. Remove from heat.
- Meanwhile, cook the pasta in generously salted boiling water until 1 minute short of al dente. Reserve at least 1 1/2 cups of pasta water, then drain.
- Add the hot drained pasta directly to the skillet with the guanciale and its fat. Toss over medium heat for 30 seconds to coat the pasta in the rendered fat.
- Remove the skillet completely from the heat. Wait about 30 seconds for the pan to cool slightly (this is crucial — if the pan is too hot, the eggs will scramble). Then pour the egg and cheese mixture over the pasta.
- Toss vigorously and continuously with tongs, lifting and turning the pasta, for 1-2 minutes. The residual heat will gently cook the eggs into a creamy, custard-like coating. Add warm pasta water a tablespoon at a time if the sauce is too thick or the pasta seems dry.
- Serve immediately, topped with the remaining black pepper and an extra grating of Pecorino. Carbonara does not wait.
Notes
- The pan must be off the heat when you add the egg mixture. On the heat = scrambled eggs. Off the heat with hot pasta = creamy sauce.
- Guanciale (cured pork jowl) is traditional and has the best flavor, but pancetta is a good substitute. Avoid regular bacon, which is too smoky.
- Grate the cheese as finely as possible, ideally on a Microplane. Coarsely grated cheese clumps rather than melting into a smooth sauce.
- Carbonara thickens as it sits — serve immediately and eat quickly. Add a splash of warm pasta water to leftovers when reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 770
- Fat: 46 g
- Carbohydrates: 62 g
- Protein: 27 g