Authentic Italian Carbonara
How to Make Real Carbonara at Home: The Secret to Creamy Carbonara Sauce
Discover the true taste of Carbonara, made with rich egg yolks and flavorful Parmesan cheese. This recipe focuses on authenticity, creating a creamy sauce without any cream, just like in Italy.
Ingredients
- 200g Pasta (Spaghetti or Linguine recommended)
- 5 strips Thick-cut Pork Belly Bacon (approx. 100g)
- 1 Tbsp Minced Garlic
- 2 Egg Yolks + 1 Whole Egg (use fresh eggs)
- 4 Tbsp Grated Parmesan Cheese (good quality)
- 1/4 tsp Freshly Ground Black Pepper (or to taste)
- 1 tsp Coarse Salt (for pasta water)
- 2.5 Tbsp Olive Oil (Extra Virgin)
- 1/2 cup Pasta Water (reserved from cooking pasta)
- Pinch of Fresh Parsley, chopped (for garnish, optional)
Cooking Instructions
Step 1
First, let’s prepare the sauce, the heart of Carbonara. In a clean bowl, crack 2 egg yolks and 1 whole egg. Whisk them gently until combined. Using more yolks will result in a richer, deeper flavor. Fresh eggs are highly recommended for the best taste and texture.
Step 2
To the whisked eggs, add 4 tablespoons of grated Parmesan cheese for that savory, nutty flavor, and 1/4 teaspoon of freshly ground black pepper to enhance the aroma. Feel free to add more pepper if you prefer a spicier kick.
Step 3
Gently stir the mixture until the egg, cheese, and pepper are well incorporated. Avoid overmixing; a light stir is sufficient. Preparing the sauce ahead allows the flavors to meld while the pasta cooks.
Step 4
Now, let’s prepare the bacon. Cut the thick-cut bacon into approximately 1cm thick pieces. Cutting them too thinly might cause them to lose their texture when cooked.
Step 5
In a large pot, bring plenty of water to a rolling boil and add 1 teaspoon of coarse salt. Once boiling, add 200g of pasta and cook for about 7-8 minutes, or 1-2 minutes less than the package instructions suggest, as it will finish cooking in the sauce. Adding about 1/2 tablespoon of olive oil to the water can help prevent the pasta from sticking. Crucially, reserve about 1/2 cup of the starchy pasta water before draining!
Step 6
While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium-low heat. Add the sliced bacon and slowly render its fat until it becomes golden brown and slightly crispy. Cooking it slowly is key to releasing its flavor and texture.
Step 7
Once the bacon is nicely browned, add 1 tablespoon of minced garlic to the skillet. Sauté for about 30 seconds to 1 minute until fragrant. Be careful not to burn the garlic, as it can turn bitter.
Step 8
The garlic and bacon are now beautifully sautéed. The aroma of savory bacon fat and garlic filling your kitchen is simply irresistible.
Step 9
Set aside about 1 tablespoon of the cooked bacon. This will be used for garnishing later, adding a beautiful visual appeal and an extra layer of texture to the finished dish.
Step 10
Pour the reserved 1/2 cup of pasta water into the skillet with the bacon and garlic. Use a spoon to scrape up any delicious browned bits from the bottom of the pan; this adds immense depth to the sauce.
Step 11
Drain the pasta and immediately add it to the skillet. Toss gently to coat the pasta with the flavorful bacon fat and starchy water.
Step 12
Reduce the heat to low or turn it off completely before adding the egg and cheese mixture. Pour it evenly over the pasta. This step is crucial: cooking the eggs over high heat will scramble them, so ensure the pan is not too hot. The residual heat will gently cook the eggs into a creamy sauce.
Step 13
Using a spatula or tongs, quickly toss and stir the pasta to coat it evenly with the sauce. The residual heat from the pan and pasta will emulsify the egg mixture with the fat and starchy water, creating a luscious, creamy texture without cream. The cheese will melt and thicken the sauce beautifully.
Step 14
Once the sauce has beautifully coated the pasta and reached a creamy consistency, sprinkle a pinch of fresh parsley over the top for a touch of color and freshness (optional).
Step 15
Now, for the presentation! Using long tongs or a fork, twirl the pasta strands into a neat mound directly onto your warm serving plate. This technique creates an appealing presentation, reminiscent of a fine restaurant.
Step 16
Carefully place the twirled pasta onto the center of the plate. Gently slide the tongs out, leaving a beautiful tower of Carbonara.
Step 17
Sprinkle the reserved crispy bacon bits over the pasta mound. This adds a delightful crunch and visual appeal.
Step 18
Finish with a final dusting of parsley, a grind of fresh black pepper, and an extra sprinkle of Parmesan cheese, if desired. Serve immediately, perhaps with a side of tangy pickled cucumbers or a fresh green salad. Enjoy your delicious homemade Carbonara!
