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Carbonara (Real)

An authentic Italian pasta dish, Carbonara eschews cream in favor of a rich, silky sauce made by combining hot pasta with raw eggs, finely shredded cheese, and crispy cured pork. The result is a luxurious coating that clings to each strand, delivering depth and indulgence. Best served immediately in warm dishes for the ultimate experience.
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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients

  • 2 large eggs
  • 400 g 14 oz spaghetti
  • 100 g 3.5 oz finely shredded parmigiano reggiano (or pecorino romano, or parmesan)
  • 1 garlic clove finely minced (optional)
  • 175 g 6 oz guanciale, pancetta, or block bacon, skin removed and cut into batons
  • 2 egg yolks
  • 1/4 tsp black pepper
  • 1 tbsp kosher or cooking salt for boiling pasta
  • 1/2 cup pasta cooking water
  • Garnish optional
  • Finely chopped parsley
  • Additional parmigiano reggiano

Instructions

  • Slice the guanciale into 0.5 cm thick batons.
  • In a large mixing bowl, combine the eggs and yolks, whisking until smooth. Stir in the shredded cheese and black pepper.
  • Bring 4 liters (4 quarts) of salted water to a vigorous boil. Add the spaghetti and cook according to package instructions.
  • Shortly before draining the pasta, reserve 1 cup of the starchy cooking water. Drain the pasta.
  • While the pasta is cooking, place the guanciale in a non-stick skillet over medium-high heat. Sauté for 4 to 5 minutes until golden and crispy, allowing it to render its fat. If using, stir in the garlic during the final minute of cooking.
  • Add the hot pasta directly into the skillet and toss to coat it with the rendered fat.
  • Transfer the pasta, along with any residual fat, into the bowl with the egg mixture. Pour in 1/2 cup (125 ml) of the reserved cooking water and mix vigorously using the handle of a wooden spoon for one minute. The sauce will emulsify into a creamy texture that envelops the pasta.
  • Immediately portion into pre-warmed bowls. Finish with an extra sprinkle of cheese, a touch of black pepper, and chopped parsley if desired.

Notes

Substitute bacon for guanciale and standard parmesan for parmigiano reggiano for a budget-friendly yet commendable variation. Always shred cheese fresh to ensure it melts smoothly. Garlic, while not traditional, adds an extra dimension of flavor. Carbonara is best enjoyed fresh but can be refrigerated for up to 3 days.