Description
An authentic Italian carbonara recipe that uses only four main ingredients: guanciale, eggs, pecorino romano, and black pepper. No cream is needed; the creamy texture comes from an emulsion of eggs, cheese, and starchy pasta water.
Ingredients
- 8 oz (225g) guanciale, cut into ½-inch strips or cubes (or thick-cut bacon)
- 3 large egg yolks + 1 whole egg
- 1 cup (100g) Pecorino Romano cheese, finely grated
- 1 pound (450g) Spaghetti or Rigatoni
- 2 teaspoons freshly cracked black pepper, coarse grind
- Salt for pasta water
- Reserved starchy pasta water
Instructions
- Prep ingredients: Cut guanciale into strips. Grate pecorino. Whisk egg yolks, whole egg, grated cheese, and black pepper in a bowl until smooth. Set aside.
- Boil pasta: Bring a large pot of heavily salted water to a boil. Cook pasta until al dente. Before draining, reserve 1 cup of pasta water. Drain pasta (do not rinse).
- Render guanciale: While pasta cooks, place guanciale in a large skillet over medium heat. Cook for 5-7 minutes until golden and crispy but chewy. Remove guanciale with a slotted spoon, leaving rendered fat in the pan. Turn off heat.
- Temper eggs: Let the skillet cool for 30 seconds. Pour about 2 tablespoons of hot pork fat into the egg mixture while whisking constantly to temper the eggs.
- Combine: Add hot drained pasta to the skillet with the remaining fat. Toss for 30 seconds. Remove skillet from heat entirely. Pour tempered egg mixture over pasta. Add ¼ cup reserved pasta water. Toss vigorously until a creamy, glossy sauce forms. Add more pasta water if needed.
- Serve: Stir in crispy guanciale (save some for garnish). Taste and adjust with more pepper if needed. Serve immediately on warm plates with extra cheese and pepper.
Notes
Do not use cream for authentic carbonara; the creaminess comes from the egg and cheese emulsion. Ensure the pan is removed from heat before adding the egg mixture to prevent scrambling. Use freshly grated pecorino, as pre-grated cheese contains anti-caking agents that prevent smooth melting. Reserve starchy pasta water as it is essential for the sauce texture. If guanciale is unavailable, thick-cut bacon is a suitable substitute.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 580
- Sodium: 650
- Fat: 24
- Saturated Fat: 9
- Carbohydrates: 65
- Fiber: 2
- Protein: 22
Keywords: Italian carbonara, authentic carbonara, guanciale recipe, pasta with eggs, no cream carbonara, beginner pasta recipe, comfort food