Authentic Carbonara
Crafting True Italian Carbonara: The Authentic Recipe
Experience the rich, creamy flavor of traditional Carbonara made with egg yolks for an authentic Italian taste.
Sauce Ingredients- 1 whole egg
- 1 egg yolk (for a richer flavor)
- 2 Tbsp grated Parmesan cheese
- 2 Tbsp grated Grana Padano cheese
- Salt to taste
- Black pepper to taste (freshly ground recommended)
Pasta Ingredients- 50 grams pancetta or thick-cut bacon (diced)
- 100 grams spaghetti (per serving)
- Grana Padano cheese (for garnish)
- 1 Tbsp olive oil
- Coarse salt (for pasta water)
- Black pepper (for finishing)
- 50 grams pancetta or thick-cut bacon (diced)
- 100 grams spaghetti (per serving)
- Grana Padano cheese (for garnish)
- 1 Tbsp olive oil
- Coarse salt (for pasta water)
- Black pepper (for finishing)
Cooking Instructions
Step 1
Start by preparing the sauce. In a mixing bowl, crack 1 whole egg and add 1 egg yolk. Stir in 2 tablespoons each of grated Parmesan and Grana Padano cheeses. Season with a pinch of salt and pepper. Whisk everything gently until well combined and smooth. This forms the base of your authentic carbonara sauce.
Step 2
Next, cook the spaghetti. Bring a large pot of water to a rolling boil. Add a generous amount of coarse salt – it should taste like the sea! Once boiling, add 100 grams of spaghetti. Cook according to package directions, but aim for ‘al dente’ (firm to the bite), about 1-2 minutes less than the suggested time. Crucially, reserve about one ladleful of the starchy pasta water before draining. This will be used later to help create a silky sauce.
Step 3
While the pasta is cooking, prepare the guanciale or pancetta. Heat 1 tablespoon of olive oil in a large skillet over medium-low heat. Add the diced pancetta or bacon and cook slowly until it’s golden brown and crispy, rendering out its flavorful fat. If you prefer crispier bits, you can cook it a bit longer.
Step 4
Once the pancetta is perfectly rendered, turn off the heat completely. Let the pan cool slightly; you don’t want it scorching hot, as this will scramble the eggs. Add the drained spaghetti directly to the skillet with the rendered fat. Toss the pasta to coat it evenly with the flavorful oils. Add about 2-3 tablespoons of the reserved pasta water and toss again. This helps emulsify the sauce and ensures the pasta is moist.
Step 5
When the pan is warm but not excessively hot, pour the prepared egg and cheese mixture over the pasta. Immediately begin tossing the pasta vigorously with a spatula or tongs. The residual heat from the pan and pasta will gently cook the eggs, creating a creamy, emulsified sauce that clings to the spaghetti without scrambling. If the sauce seems too thick, add a little more pasta water, a tablespoon at a time, until you reach your desired consistency.
Step 6
Once the sauce is beautifully creamy and coating every strand of pasta, plate your Carbonara immediately. Garnish generously with freshly grated Grana Padano cheese and a final grind of black pepper. Serve hot and enjoy the authentic taste of Italy!
