An authentic Roman Pasta Carbonara recipe, featuring creamy egg and cheese sauce, crispy guanciale, and cracked black pepper. No cream needed, just traditional techniques for a delicious, quick meal.
Classic Carbonara in 30 Mins
An authentic Roman Pasta Carbonara recipe, featuring creamy egg and cheese sauce, crispy guanciale, and cracked black pepper. No cream needed, just traditional techniques for a delicious, quick meal.
Ingredients
- 200 g guanciale cut into small cubes
- 400 g spaghetti or bucatini
- 3 large egg yolks
- 1 whole egg
- 100 g Pecorino Romano finely grated
- 50 ml pasta water reserved
- 1 tsp black pepper freshly ground
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente.
- While the pasta cooks, heat a large skillet over medium heat. Add the cubed guanciale and cook until crispy and most of the fat has rendered. Remove the crispy guanciale pieces from the skillet and set aside, leaving the rendered fat in the pan.
- In a medium bowl, whisk together the egg yolks, whole egg, finely grated Pecorino Romano cheese, and a generous amount of freshly ground black pepper.
- Before draining the pasta, reserve about 1 cup of the starchy pasta water. Drain the pasta, but do not rinse.
- Immediately add the hot, drained pasta to the skillet with the rendered guanciale fat. Toss to coat the pasta evenly. Remove the skillet from the heat.
- Quickly pour the egg and cheese mixture over the pasta, continuously tossing vigorously with tongs. As you toss, gradually add a tablespoon or two of the reserved pasta water until a creamy, glossy sauce forms. The heat from the pasta will cook the eggs without scrambling them.
- Stir in most of the crispy guanciale, reserving some for garnish. Taste and adjust seasoning if needed (Pecorino is salty, so be careful with added salt).
- Serve immediately, garnished with the remaining crispy guanciale and an extra sprinkle of Pecorino Romano and black pepper.
Notes
Use guanciale for the most authentic flavor, but pancetta is a good substitute. Reserve plenty of pasta water; it's crucial for the sauce's consistency. Toss vigorously off the heat to prevent eggs from scrambling. Serve immediately.
