Pasta Carbonara
A traditional Roman pasta made with eggs, Pecorino Romano, guanciale, and black pepper. No cream is used in an authentic carbonara, just technique and quality ingredients.
Authentic Roman carbonara with a silky egg and cheese sauce and crispy guanciale.
Nutrition per serving
Ingredients
pasta
protein
sauce
seasoning
Instructions
Prepare the egg mixture
Whisk together egg yolks and the whole egg in a bowl. Add the grated Pecorino Romano and Parmesan and mix until a thick paste forms. Season generously with cracked black pepper and set aside.
Render the guanciale
Cut guanciale into small cubes or strips. Cook in a large skillet over medium heat until the fat renders and the meat becomes crispy, about 6 to 8 minutes. Remove from heat and set aside with the rendered fat.
Cook the pasta
Boil pasta in salted water until al dente. Reserve at least 360ml of the starchy pasta cooking water before draining. This water is essential to the final sauce.
Temper the egg sauce
Add 4 tablespoons of hot pasta water to the egg and cheese mixture and whisk quickly. This tempers the eggs so they do not scramble when added to the pasta.
Combine everything
Add the drained pasta to the skillet with guanciale off the heat. Pour in the egg mixture and toss vigorously, adding pasta water a little at a time until a glossy and creamy sauce clings to every piece of pasta. Serve immediately.
Substitutions
Common mistakes
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