Authentic Pasta Carbonara
Difficulty Level: Easy
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Prep Time:10 Minutes
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Cook Time:PT25M15 Minutes
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Yield:4 Servings
Ingredients
- 12 ounces spaghetti, linguine or bucatini
- 4 ounces guanciale, diced
- 4–5 large egg yolks (or 4 yolks + 1 whole egg for a slightly lighter sauce)
- 1 cup finely grated Pecorino Romano cheese
- Freshly ground black pepper, to taste
- 340.19g spaghetti, linguine or bucatini
- 113.4g guanciale, diced
- 4–5 large egg yolks (or 4 yolks + 1 whole egg for a slightly lighter sauce)
- 236.59ml finely grated Pecorino Romano cheese
- Freshly ground black pepper, to taste
Experience the flavors of Rome in each bite of this creamy, authentic carbonara. It’s true Italian comfort in every forkful.
Preparation
STEP 1
Bring a large pot of salted water to a boil. Cook dry pasta for 9–11 minutes until al dente. (Cook fresh pasta 2–3 minutes until just tender. Reserve 1 cup of pasta water and drain.
STEP 2
In a large skillet over medium heat, cook diced guanciale for 5–7 minutes until golden and crispy. Leave the rendered fat in the pan with the cooked guanciale and turn off heat.
STEP 3
In a large bowl, whisk together egg yolks and Pecorino until smooth. Season generously with freshly ground black pepper.
STEP 4
Add the hot pasta to the skillet with guanciale (off heat). Toss to coat evenly.
STEP 5
Pour the egg mixture over the pasta, tossing quickly and continuously. (If your pan is not large enough add the pasta and guanciale to the bowl with the eggs). Gradually add hot reserved pasta water, a few tablespoons at a time, until the sauce is silky and creamy. You’ll likely only need ¼ to ½ cup. Keep off heat. The residual pasta heat cooks the yolks gently.
STEP 6
Plate immediately and garnish with extra Pecorino and black pepper.
Options
Warning: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Parmesan can be used in place of pecorino if that that is what you have available.