Description
Carbonara is Rome’s most famous pasta, and also its most commonly butchered. There is no cream in a real carbonara — the silky sauce is created entirely by the emulsion of egg yolks, pecorino cheese, and starchy pasta water, bound together by the residual heat of the pasta. The dish originated in the mid-20th century, likely from the provisions of American GIs in postwar Italy. It has since become an untouchable Roman icon.
Ingredients
Units
- 1 lb spaghetti or rigatoni
- 6 ounces guanciale (cured pork cheek), cut into small strips or cubes
- 4 large egg yolks plus 2 whole eggs
- 1 cup finely grated Pecorino Romano
- 1/2 cup finely grated Parmigiano-Reggiano (optional — purists use only Pecorino Romano)
- Freshly ground black pepper (generous amount)
- Kosher salt for the pasta water
Instructions
- Bring a large pot of generously salted water to a boil. Cook the spaghetti until 1 minute short of al dente — it will finish cooking in the pan.
- While the pasta cooks, place the guanciale in a cold large skillet. Turn the heat to medium and cook slowly, stirring occasionally, for 8-10 minutes until the fat has rendered and the guanciale is golden and crisp. Remove from heat.
- In a bowl, whisk together the egg yolks, whole eggs, Pecorino, Parmigiano-Reggiano, and a very generous amount of freshly ground black pepper. The mixture should be thick, like a paste.
- Reserve 1.5 cups of the starchy pasta cooking water before draining. Drain the spaghetti.
- With the guanciale pan OFF the heat, add the drained pasta and toss to coat in the rendered fat. Let it cool for about 30 seconds — the pan must not be screaming hot.
- Pour the egg and cheese mixture over the pasta and toss vigorously, adding splashes of the reserved pasta water as needed. The residual heat will gently cook the eggs into a creamy, glossy sauce that clings to every strand. Add more pasta water if it seems tight.
- Serve immediately with an extra grating of Pecorino and more black pepper on top. Carbonara waits for no one.
Notes
- Guanciale is the correct meat for carbonara — it is fattier and more flavorful than pancetta or bacon. If you cannot find it, pancetta is the next best option.
- The pan must be off the heat or very low when you add the egg mixture. If the pan is too hot, you will end up with scrambled eggs instead of a creamy sauce.
- Do not add cream. The creaminess in an authentic carbonara comes entirely from the emulsion of eggs, cheese, and starchy pasta water.
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 850
- Sugar: 3
- Sodium: 1000
- Fat: 42
- Carbohydrates: 82
- Fiber: 4
- Protein: 31