Authentic Italian Carbonara Pasta
Easier Than You Think! Classic Italian Carbonara Made with Guanciale, Fresh Eggs, and Pecorino Romano Cheese
For an alternative method, please refer to the video which also demonstrates how to make Carbonara using bacon. Enjoy!
Ingredients for Authentic Italian Carbonara- 120g Pasta (Spaghetti or Linguine recommended)
- 40g Guanciale (Italian cured pork jowl), diced
- 50g Pecorino Romano cheese, finely grated
- 2 fresh egg yolks (or 1 whole egg + 1 yolk)
- 1 tablespoon freshly ground black pepper, plus more for serving
Cooking Instructions
Step 1
First, dice approximately 40g of guanciale into small cubes or strips, about 0.5cm thick. This size helps render out the fat nicely and achieve a crispy texture when cooked.
Step 2
In a large bowl, combine 2 fresh egg yolks (or 1 whole egg and 1 yolk) with 50g of finely grated Pecorino Romano cheese. Add 1 tablespoon of freshly ground black pepper for a robust flavor. Whisk gently with a fork or whisk until well combined, forming a creamy sauce. You can adjust the consistency with a little pasta water or extra cheese if needed.
Step 3
Place the diced guanciale in a cold pan and cook over low heat, slowly rendering its fat. It’s crucial to use low heat to prevent burning and allow the fat to melt out, creating a flavorful, golden oil. Once the guanciale pieces are golden and crispy, remove them from the pan and set aside, leaving the rendered fat in the pan.
Step 4
Bring a pot of generously salted water to a boil. Add 120g of pasta and cook according to package directions, but aim for ‘al dente’ – about 1-2 minutes less than the recommended cooking time. This ensures the pasta will finish cooking perfectly in the sauce. Reserve about 1 cup of the starchy pasta water before draining.
Step 5
Transfer the al dente pasta directly into the pan with the rendered guanciale fat. Increase the heat to medium-low and toss the pasta to coat it well in the fat. Add a splash of the reserved pasta water to help emulsify the sauce and give the pasta a glossy sheen. Cook for about 1-2 minutes, stirring constantly.
Step 6
Remove the pan from the heat COMPLETELY (this is vital to prevent the eggs from scrambling). Immediately pour the hot pasta from the pan into the bowl containing the egg and cheese mixture. Toss vigorously and quickly. The residual heat from the pasta and pan will gently cook the egg mixture, creating a luscious, creamy Carbonara sauce. Stir in the reserved crispy guanciale, and serve immediately with extra grated cheese and black pepper.
