Authentic Pasta Carbonara
A Roman favorite featuring guanciale, pecorino romano, and a creamy egg-based sauce without cream.
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Ingredients
- 400 grams Spaghetti or Rigatoni
- 150 grams Guanciale (cured pork jowl)
- 4 count Large Egg Yolks
- 1 count Large Whole Egg
- 60 grams Pecorino Romano cheese, freshly grated
- 20 grams Parmigiano Reggiano, freshly grated
- 1 tablespoon Freshly cracked black pepper
- 2 tablespoons Sea salt for pasta water
Instructions
- 1
Bring a large pot of water to a boil and add the sea salt; it should taste like the sea.
- 2
Remove the rind from the guanciale and cut it into small cubes or strips about 1/2 inch thick.
- 3
In a small bowl, whisk together the egg yolks, whole egg, grated Pecorino Romano, and Parmigiano Reggiano until a thick paste forms.
- 4
Place the guanciale in a large cold skillet and turn the heat to medium, cooking until the fat renders and the meat becomes crispy and golden.
- 5
Add the pasta to the boiling water and cook until 'al dente', approximately 2 minutes less than the package instructions.
- 6
Using tongs, transfer the pasta directly from the water into the skillet with the guanciale and its rendered fat, tossing to coat.
- 7
Remove the skillet from the heat entirely; this is crucial to prevent the eggs from scrambling.
- 8
Pour the egg and cheese mixture over the pasta, adding a splash of starchy pasta water, and toss vigorously until a creamy, glossy sauce forms.
- 9
Serve immediately with an extra dusting of Pecorino Romano and a generous amount of cracked black pepper.
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