Carbonara

Carbonara

5 minutes mins
Recipe video above. These days, so many carbonara recipes cheat with cream which is a shame. The traditional method uses raw egg which is mixed vigorously with hot pasta and parmigiana reggiano cheese which transforms into a silky, creamy, luxurious sauce unlike anything you've ever had before. Arguably the best pasta dish in the whole world!This is a pasta that must be eaten straight away to truly experience its magnificence. Serve in warm bowls!

Ingredients

  • 175g/6 oz guanciale

    weight after skin removed, pancetta or block bacon

  • 2 large eggs

    Note 2

  • 2 egg yolks

    Note 2

  • 100g/3.5 oz parmigiano reggiano

    finely shredded, or pecorino romano, sub parmesan, Note 3

  • 1/4 tsp black pepper
  • 400g/14 oz spaghetti
  • 1 tbsp cooking/kosher salt

    for cooking pasta

  • 1/2 cup pasta cooking water
  • 1 garlic clove

    finely minced, optional, Note 4

  • Parsley

    finely chopped

  • Parmigiano reggiano

Directions

  1. 1

  2. 2

    Guanciale – Cut into 0.5cm / 1/5" thick slices then into batons.

  3. 3

    Carbonara sauce – Place eggs and yolks in a large bowl. Whisk to combine. Then stir in the parmesan and pepper.

  4. 4

    Cook pasta – Bring 4 litres (4 quarts) of water to the boil with the salt. Add pasta and cook per the packet directions.

  5. 5

    Reserve pasta water – Just before draining, scoop out 1 cup of pasta cooking water, then drain the pasta.

  6. 6

    Cook guanciale – While the pasta is cooking, place guanciale in a non stick pan over medium high heat. Cook for 4 to 5 minutes until golden. No oil needed – as the guanciale heats up, the fat will melt so it fries in its own fat. If using garlic, add it in the last minute.

  7. 7

    Pasta in pan – Tip the hot pasta into the pan and toss to coat in guanciale fat.

  8. 8

    Mix pasta in sauce – Transfer the pasta and any residual fat in the pan into the bowl with the egg. Add 1/2 cup (125 ml) pasta cooking water. Stir vigorously using the handle of a wooden spoon for 1 minute and watch as the sauce transforms from watery to creamy and clings to the pasta strands!

  9. 9

    Serve – Transfer into warm bowls. Serve immediately, garnished with a little extra parmigiana reggiano if desired, and a pinch of black pepper and finely chopped parsley.

Carbonara

Carbonara

5.0(171)5 min5 minutes mins

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Ratings & Reviews

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Based on 171 ratings

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5.0(171 reviews)
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About this Recipe

Craving that truly authentic, rich, and creamy Carbonara experience without a drop of cream? This recipe delivers the magnificence of a classic Italian pasta dish, transforming simple ingredients into a luxurious meal.

Many Carbonara recipes take shortcuts with cream, but this traditional method embraces the magic of raw egg and hot pasta. The secret lies in vigorously mixing 2 large eggs and 2 egg yolks with finely shredded Parmigiano Reggiano into the hot spaghetti, creating an unbelievably silky, creamy sauce that's truly authentic.

A truly magnificent pasta dish awaits you, boasting a luxurious, silken sauce that clings perfectly to every strand of spaghetti. The rich flavors of guanciale and sharp Parmigiano Reggiano shine through, creating a profoundly satisfying meal that, while simple in ingredients, is complex in its depth. Be ready to serve and enjoy this incredible creation immediately to experience its full glory.

While guanciale is traditional for its unparalleled flavor, you can easily substitute it with pancetta or even block bacon if guanciale is hard to find. For the cheese, Pecorino Romano offers a sharper bite than Parmigiano Reggiano, and you can also use regular Parmesan. A finely minced garlic clove is an optional addition for those who enjoy an extra layer of aromatic flavor.

This Carbonara is a magnificent dish that deserves to be the star of your meal, perfect for a special weeknight treat or a memorable gathering. For the best experience, serve it immediately in warm bowls to savor every last bit of its incredible creaminess.

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