Description
Authentic Italian Carbonara made with guanciale, eggs, and Parmigiano Reggiano creates a creamy, flavorful pasta dish without cream. This recipe highlights traditional ingredients and techniques to achieve the perfect silky sauce coating the spaghetti.
Ingredients
Scale
Main Ingredients
- 175g/6 oz guanciale (pancetta or block bacon), weight after skin removed
- 400g/14 oz spaghetti
- 1 tbsp cooking/kosher salt (for cooking pasta)
Sauce Ingredients
- 2 large eggs
- 2 egg yolks
- 100g/3.5 oz Parmigiano Reggiano, finely shredded (or Pecorino Romano as substitute)
- 1/4 tsp black pepper
Additional Ingredients
- 1/2 cup pasta cooking water (reserved)
- 1 garlic clove, finely minced (optional)
- Parsley, finely chopped (for garnish)
- Extra Parmigiano Reggiano (for serving)
Instructions
- Prepare Guanciale: Cut the guanciale into 0.5cm (1/5 inch) thick slices, then cut these slices into baton shapes for even cooking.
- Make Carbonara Sauce: In a large bowl, combine the eggs and egg yolks, whisking until smooth. Stir in the finely shredded Parmigiano Reggiano and black pepper to create the sauce base.
- Cook Pasta: Bring 4 litres (4 quarts) of water to a boil with 1 tablespoon of kosher salt. Add the spaghetti and cook according to the package instructions until al dente.
- Reserve Pasta Water: Just before draining the pasta, scoop out 1 cup of the hot pasta cooking water and set aside. Then drain the pasta thoroughly.
- Cook Guanciale: While the pasta cooks, heat a non-stick pan over medium-high heat. Add the guanciale and cook for 4 to 5 minutes until golden and crispy, allowing the fat to melt and render. If using garlic, add it during the last minute of cooking to flavor the fat.
- Toss Pasta with Guanciale: Add the hot drained pasta directly into the pan with the guanciale and toss well to coat the pasta strands in the flavorful rendered fat.
- Combine Pasta with Sauce: Transfer the pasta and any residual fat from the pan into the bowl with the egg mixture. Add 1/2 cup (125 ml) of the reserved pasta water. Stir vigorously using the handle of a wooden spoon for about 1 minute, watching the sauce thicken and become creamy as it clings to the pasta.
- Serve: Immediately transfer the carbonara to warm bowls. Garnish with extra Parmigiano Reggiano, a pinch of black pepper, and chopped parsley. Serve hot for the best flavor.
Notes
- Note 1: Guanciale is traditional, but pancetta or block bacon can be substituted if unavailable.
- Note 2: Using whole eggs plus extra yolks creates the rich, creamy texture of the sauce without cream.
- Note 3: Parmigiano Reggiano is preferred, but Pecorino Romano can be used as a saltier alternative.
- Note 4: Garlic is optional but adds a subtle flavor when cooked with guanciale fat.
- Be sure not to add cream; authentic Carbonara relies on eggs and cheese for its creamy texture.
- The stirring technique when mixing pasta with eggs and water is crucial to prevent scrambling and to form a smooth sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Keywords: Carbonara, Italian pasta, Guanciale, Authentic carbonara, Spaghetti carbonara, Italian recipe, Traditional pasta sauce
