Carbonara
Ingredients
- 4 largeeggs
at room temperature
- 2 largeegg yolks
at room temperature
- 1piece guanciale or pancetta
cut into 1/2-inch wide matchsticks, about 1 1/2 cups
- 1 lbdry spaghetti
- 2 tspkosher salt
plus more as needed
- 1 ozfinely grated pecorino romano cheese
plus more for serving, 2/3 to 1 cup, do not use pre-grated
- 1 tspcoarsely ground black pepper
plus more for serving
Directions
- 1
Bring a large pot of water to a boil over medium-high heat.
- 2
Place 8 ounces matchstick-cut guanciale in a large skillet, preferably nonstick. Cook over medium heat until it starts sizzling, about 2 minutes. Reduce the heat to medium low and cook, stirring occasionally, until the guanciale is browned and crisp, 6 to 10 minutes more.
- 3
Meanwhile, add 1 pound dried spaghetti and 2 teaspoons kosher salt to the boiling water. Cook according to package directions until the pasta is just al dente, 8 to 12 minutes. Place 4 room temperature large eggs and 2 room temperature large egg yolks in a medium bowl and whisk until combined. Add 1 ounce finely grated Pecorino Romano cheese and 1 pinch kosher salt, and whisk until combined.
- 4
When the guanciale is ready, transfer to a plate with a slotted spoon. Add 1 teaspoon coarsely ground black pepper to the skillet, turn off the heat, and stir to combine. Let cool for 1 minute.
- 5
While whisking constantly, slowly stream in 1 tablespoon of the fat from the skillet into the egg mixture, then slowly stream in 1/4 cup of the pasta cooking water.
- 6
When the spaghetti is ready, turn off the heat, then transfer it directly to the skillet with tongs. It’s OK if some water clings to the pasta. Add 1/4 cup pasta water to the skillet and toss until the pasta is well-coated and most of the water and fat in the pan have been absorbed.
- 7
While tossing the pasta constantly, slowly start pouring the egg mixture into the skillet, pouring into the center over the pasta and not around the edges. Add the guanciale and continue tossing until the sauce coats the pasta. If the sauce is too thin and not coating, turn the heat on to the lowest setting and cook, tossing constantly, until thickened slightly. Make sure to move the skillet around so any hot spots on the burner don’t scramble the eggs.
- 8
Taste and season with more kosher salt and black pepper as needed. Transfer to a large or individual serving bowls and serve immediately with more grated Pecorino and a few grinds of pepper on top if desired.
Recipe notes
- 1
Substitutions: Guanciale really makes this dish special, as the flavor and fat content of the meat add a lot to the recipe. Pancetta is the best substitute. Look for a piece that you can cut yourself, as the pre-cut pieces are smaller than ideal, but also OK. If neither are available, choose thick-cut bacon that is not heavily smoked, and cut crosswise into 1/2-inch-thick pieces.Storage: This recipe is best eaten fresh, but leftovers can be refrigerated in an airtight container for up to 4 days. Reheat gently with a splash of water.
Carbonara
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About this Recipe
Master the Art of Authentic Carbonara: A Quick Italian Classic
Craving a truly satisfying, rich, and creamy pasta dish that comes together in a flash? Look no further than classic Carbonara. This iconic Italian pasta dish, often misunderstood, is a testament to the power of a few high-quality ingredients. Forget heavy cream; authentic Carbonara relies on the magic of eggs, Pecorino Romano cheese, crispy guanciale (or pancetta), and a generous grind of black pepper, all coating perfectly al dente spaghetti. In just about 30 minutes, you can have a restaurant-worthy main dish on your dinner table!
What makes this Carbonara recipe so special is its elegant simplicity. With only four main components, each ingredient shines. The key to that velvety smooth sauce lies in the tempering of the room-temperature eggs and egg yolks with hot pasta water, creating an emulsified dream that clings beautifully to every strand of pasta noodles. The crispy, savory bits of guanciale provide an irresistible counterpoint, infusing the entire dish with unparalleled flavor.
Tips for the Perfect Creamy Carbonara
Achieving that signature creamy texture without scrambling the eggs is easier than you think. Here are a few pointers for a truly quick dinner:
- Ingredient Quality: Use good quality Pecorino Romano, freshly grated. Pre-grated cheeses often contain anti-caking agents that can hinder the emulsification of your sauce.
- Room Temperature Eggs: This helps prevent the eggs from seizing when they meet the hot pasta and water.
- Pasta Water is Key: Don't drain all your pasta water! It's liquid gold, full of starch that helps create the luxurious sauce.
This European-inspired dish is fantastic on its own, but you can elevate your dinner experience by serving it with a simple green salad and perhaps a crusty loaf of bread to sop up any extra sauce. It's a comforting, hearty meal that's perfect for a weeknight but special enough for guests.