Authentic Carbonara: Rich Flavors of Pecorino Romano and Guanciale
[1-Minute Video] Make Authentic Italian Carbonara at Home (Pecorino Romano & Guanciale)
Experience the deep, rich flavor created by three essential ingredients! Pecorino Romano (a flavorful cheese made from sheep’s milk), Guanciale (a premium cured pork jowl), and fresh eggs. Follow along easily and quickly with our 1-minute video! Don’t forget to subscribe to our YouTube channel! ^^ https://youtu.be/2UADNGX1woY
This recipe adheres to the traditional Italian method, using Pecorino Romano cheese and Guanciale. If Guanciale is difficult to find, you can substitute it with flavorful Pancetta or high-quality bacon. Immerse yourself in the charm of authentic Carbonara, maximizing its inherent deliciousness.
Main Ingredients- 30g Guanciale (or Pancetta/Bacon)
- 85g Spaghetti
- 1L Water
- 10g Coarse Salt (for boiling pasta)
Creamy Sauce Ingredients- 1 Fresh Egg
- 1 Egg Yolk (for richer flavor)
- 2 Tbsp Pecorino Romano Cheese (finely grated)
- Black Pepper (generous amount, freshly ground, to taste)
- 1 Fresh Egg
- 1 Egg Yolk (for richer flavor)
- 2 Tbsp Pecorino Romano Cheese (finely grated)
- Black Pepper (generous amount, freshly ground, to taste)
Cooking Instructions
Step 1
In a bowl, crack 1 whole fresh egg and 1 egg yolk. Add 2 tablespoons of finely grated Pecorino Romano cheese and a generous amount of freshly ground black pepper. Whisk gently with a fork to create the egg sauce. It’s crucial to mix until smooth without any lumps, ensuring the cheese is well incorporated.
Step 2
In a large pot, bring 1L of water to a rolling boil, adding 10g of coarse salt. Once boiling, add 85g of spaghetti and cook for 1-2 minutes less than the package instructions, aiming for an ‘al dente’ texture. Reserve about one ladleful of the starchy pasta water before draining.
Step 3
Cut the 30g of Guanciale into bite-sized pieces (about 0.5cm thick). Place the cut Guanciale into a heated pan and cook over medium-low heat. Render out the flavorful fat slowly until the Guanciale pieces become crispy. Be careful not to burn it by cooking over high heat.
Step 4
When the spaghetti is slightly undercooked from al dente (specifically, about 2 minutes before al dente), remove it from the water and add it directly to the pan with the rendered Guanciale fat. This state, where the pasta is still firm, is called ‘al chiodo’ (to the tooth).
Step 5
Pour one ladleful of the reserved pasta water into the pan. Swirl the pan or stir with a spatula to emulsify the pasta water with the Guanciale fat. Continue cooking the pasta until it reaches the perfect al dente stage. This process helps the pasta absorb the flavors and creates a creamy consistency. Keep the heat on medium-low.
Step 6
Once the pasta is cooked to your desired al dente texture, turn off the heat completely. It’s important to let the pan cool slightly so the egg sauce doesn’t scramble. The pan should be just warm to the touch. Now, pour the prepared egg sauce into the pan over the pasta.
Step 7
With the heat off, quickly stir and toss the pasta vigorously to combine it with the egg sauce. The residual heat from the pan will gently cook the egg, creating a smooth, creamy Carbonara sauce that coats every strand of pasta. Continuous stirring is key to achieving this emulsified sauce.
Step 8
Plate the finished Carbonara onto a warm dish. Garnish generously with more grated Pecorino Romano cheese and freshly ground black pepper, if desired. Enjoy your delicious, authentic Carbonara made right at home!
