Carbonara Pasta is a classic Italian dish known for its rich and creamy sauce made with eggs, cheese and guanciale (cured pork). The sauce clings to long strands of pasta, spaghetti or fettuccine,
creating a comforing and satisfying meal. Carbonara pasta embodies the essence of Italian comfort food, with it’s simple yet flavorful combination of ingredients.
Prep Time: 20 Min
Cook Time:10 Min
Servings: 4
Ingredients
350 g spaghetti
200 g guanciale
4 whole medium eggs (1 egg per serving)
100 g (1 cup + 1 tablespoon) of grated Pecorino Romano.
ground black pepper
Instruction
First, boil the water for the pasta while you prepare the carbonara sauce.
Remember: 1 liter (4 cups) of water for every 100 g pasta and 10 g (1/2 tablespoon) of coarse salt per liter (4 cups) of water.
CARBONARA RECIPE: INSTRUCTIONS
First, boil the water for the pasta while you prepare the carbonara sauce. Remember: 1 liter (4 cups) of water for every 100 g (3,50 oz) of pasta and 10 g (~½ tablespoon) of coarse salt per liter (4 cups) of water.
Cut the guanciale into small pieces (cubes, slices… as you prefer) then cook in a skillet over medium heat for about 2 to 3 minutes. Stir occasionally so that it cooks evenly. The more the guanciale cooks, the more its fat will melt and its meat will become crispy. The level of cooking is up to you, depending on your taste. Some people like their guanciale well cooked and others prefer it soft.
For the pecorino cream.
Put the eggs in a bowl and pecorino Romano cheese. Use the whole egg, not only the egg yolk.
(Pecorino Romano, the only cheese that is recommended for making carbonara, is a very salty and flavorful Italian cheese so there is no need to add salt.)
Add some freshly ground black pepper. Then, mix quickly with a fork – or a hand whisk – until you have a creamy sauce.
This egg and pecorino cheese sauce should be quite thick. Set it aside for the moment.
The water should now be boiling so add the salt and cook the spaghetti.The best way to cook spaghetti without breaking it’s to hold them in a bunch vertically and dip in the salted water.
Now let go and they will fall in all directions. As they soften, use a fork to let them sink in, then stir.
Cook the spaghetti, following the cooking time found on the pasta package.
Then place them in the skillet, over high heat, to season well with the guanciale.
When the spaghetti and guanciale sizzle in the pan, TURN OFF THE HEAT, otherwise the eggs will overcook and you’ll end up with scrambled eggs and pasta!
Now quickly add the eggs and pecorino cream to the hot pasta and stir. The pan is not too hot, this way the eggs will cook without lumps.
Pay attention to the consistency, which should be creamy, but not runny.If you notice that your carbonara is too runny, add some grated pecorino cheese.
On the other hand, if you see that it’s too sticky and dense, add 1 or 2 tablespoons of water.
Authentic spaghetti carbonara is ready. So, with the help of a ladle and a fork, create a pasta nest and place it on a plate.
Add the guanciale (what’s left in the pan), freshly ground black pepper and grated pecorino romano to taste. Serve and enjoy!
