Italian Carbonara
A classic Roman pasta dish made with eggs, cheese, cured pork, and black pepper that creates a rich and creamy sauce without any cream. This indulgent recipe relies on technique and quality ingredients to achieve its signature silky texture.
A rich and silky Roman pasta dish made with eggs, guanciale, and Pecorino Romano cheese.
Nutrition per serving
Ingredients
Pasta
Protein
Sauce
Seasoning
Instructions
Cook the Guanciale
Place the guanciale cubes in a cold skillet and turn the heat to medium. Cook slowly for 8 to 10 minutes until the fat renders and the meat turns golden and slightly crispy. Remove the pan from heat and set aside, keeping the rendered fat in the pan.
Boil the Pasta
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until just al dente according to package instructions, usually 8 to 10 minutes. Before draining, reserve at least 250ml of starchy pasta water.
Prepare the Egg Mixture
While the pasta cooks, whisk together the eggs, grated Pecorino Romano, and grated Parmesan in a bowl until smooth. Add a generous amount of freshly ground black pepper and mix well. The mixture should be thick and uniform.
Combine Pasta and Guanciale
Add the drained spaghetti directly into the skillet with the guanciale over very low heat. Toss well so the pasta absorbs the rendered fat. Add 60ml of the reserved pasta water and toss again for one minute.
Add the Egg Sauce and Finish
Remove the skillet from heat completely. Pour the egg and cheese mixture over the pasta and toss rapidly and continuously, adding more pasta water a splash at a time to loosen the sauce. The residual heat will cook the eggs into a creamy sauce without scrambling them. Serve immediately with extra Pecorino and black pepper.
Substitutions
Common mistakes
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