Authentic Pasta Carbonara Recipe
A classic Roman pasta dish featuring creamy Pecorino Romano sauce, crispy guanciale, and perfectly cooked spaghetti.
Equipment
- Large pot for boiling pasta
- Skillet for cooking guanciale
- Mixing bowl for sauce
- Whisk
- Tongs
Ingredients
For the Pasta:
- 12 ounces spaghetti or bucatini
- 1 tablespoon salt, for pasta water
For the Sauce:
- 4 large egg yolks
- 1 large egg
- 1 cup Pecorino Romano cheese freshly grated
- 4 ounces guanciale or pancetta diced
- 1 tsp black pepper freshly cracked
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Reserve 1 cup of pasta water and drain.
Prepare the Sauce
- In a mixing bowl, whisk together egg yolks, egg, and Pecorino Romano until smooth.
Cook the Guanciale
- Heat a skillet over medium heat. Add diced guanciale and cook until golden and crispy, rendering the fat. Remove the skillet from heat.
Combine Pasta and Sauce
- Toss the hot pasta with guanciale and the rendered fat in the skillet. Off the heat, slowly mix in the egg mixture while tossing the pasta constantly to create a creamy sauce. Add reserved pasta water, a little at a time, to adjust consistency.
Serve
- Garnish with freshly cracked black pepper and additional Pecorino Romano. Serve immediately.
Notes
Use guanciale for an authentic Roman flavor, but pancetta or thick-cut bacon are acceptable substitutes.
Fresh Pecorino Romano is essential for achieving the traditional creamy texture and tangy taste.
Reserve extra pasta water in case you need to adjust the sauce consistency further.
Fresh Pecorino Romano is essential for achieving the traditional creamy texture and tangy taste.
Reserve extra pasta water in case you need to adjust the sauce consistency further.