Description
An authentic Italian carbonara recipe using guanciale, eggs, Pecorino Romano, and black pepper. This traditional dish creates a silky, creamy sauce without cream, relying on emulsified eggs and starchy pasta water for a rich, luxurious texture.
Ingredients
Scale
- 1 pound (450g) Spaghetti or Rigatoni
- 1 tablespoon (15g) Salt (for pasta water)
- 8 ounces (225g) Guanciale, cut into strips or cubes
- 4 large Egg Yolks
- 1 large Whole Egg
- 1 cup (100g) Pecorino Romano, freshly grated
- 2 teaspoons Freshly Cracked Black Pepper
- 1 tablespoon Butter (optional, for gloss)
- Reserved Pasta Water (approx. 1 cup total, use as needed)
Instructions
- Bring a large pot of heavily salted water to a boil. Add pasta and cook until al dente. Before draining, scoop out 1 cup of pasta water and set aside. Drain pasta without rinsing.
- While pasta cooks, whisk egg yolks, whole egg, grated Pecorino Romano, and black pepper in a mixing bowl until a thick, smooth paste forms.
- Place guanciale in a cold skillet. Turn heat to medium-low and render slowly until golden brown and crispy (about 10 minutes). Remove guanciale with a slotted spoon, leaving rendered fat in the pan.
- Turn off the heat under the skillet. Add hot drained pasta to the pan with the rendered fat. Toss vigorously to coat strands in fat. Return crispy guanciale to the pan.
- Remove the pan from the heat completely and wait 30 seconds for the temperature to drop slightly.
- Pour the egg and cheese mixture over the pasta. Add a splash of reserved pasta water (about ¼ cup). Toss immediately and continuously until a creamy, glossy sauce forms. Add more pasta water if too thick.
- Serve immediately, topped with extra black pepper and crispy guanciale.
Notes
Bring eggs to room temperature 30 minutes before cooking to prevent scrambling. Do not use pre-grated cheese as it contains anti-caking agents. Carbonara is best eaten fresh and does not reheat well. If using bacon instead of guanciale, choose thick-cut and parboil to remove smoke flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate per person
- Calories: 550
- Sugar: 2
- Sodium: 600
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 60
- Fiber: 2
- Protein: 25
Keywords: authentic carbonara, guanciale recipe, Italian pasta, creamy carbonara without cream, pecorino romano, egg pasta, roman cuisine