Spaghetti Carbonara
This authentic carbonara recipe relies on the heat of the pasta to cook the eggs gently, creating a creamy sauce without using any cream. The key is to work quickly and toss the pasta continuously to prevent the eggs from scrambling.
Servings 4 servings
Ingredients
- 400 g spaghetti 14 oz
- 200 g guanciale*, diced 7 oz
- 4 large egg yolks
- 2 large large eggs
- 100 g Pecorino Romano cheese 1 cup, grated
- 1 pinch black pepper Freshly ground
- Salt for pasta water
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to package instructions.
- While the pasta cooks, whisk together the egg yolks, whole eggs, grated Pecorino Romano, and a generous amount of freshly ground black pepper in a large bowl.
- In a large pan, cook the diced guanciale over medium heat until crispy and the fat has rendered, about 5-7 minutes.
- When the pasta is ready, reserve about 1 cup of the pasta cooking water, then drain the spaghetti.
- Remove the pan with guanciale from the heat. Add the hot pasta to the pan and toss quickly to coat it in the rendered fat.
- Quickly add the egg and cheese mixture to the hot pasta, stirring vigorously to create a creamy sauce. If needed, add some of the reserved pasta water to achieve the desired consistency.
- Serve immediately, garnished with additional grated Pecorino Romano and freshly ground black pepper.
Notes
Remember, authentic carbonara does not include garlic, onions, cream, or any other additions commonly found in non-traditional versions. The simplicity of the dish highlights the quality of its few ingredients: pasta, eggs, cheese, guanciale, and black pepper.
*Guanciale is traditionally used for this dish, although you can substitute pancetta in a pinch since guanciale can be harder to find in grocery stores.
The main differences between guanciale and pancetta are:
- Cut of meat: Guanciale comes from the pork jowl or cheek, while pancetta is made from pork belly
- Fat content: Guanciale has a higher ratio of fat compared to pancetta due to being from the cheek area
- Flavour profile: Guanciale typically has a more intense, robust flavour than Pancetta, partly due to its longer curing process.
- Curing process: Guanciale is cured for a more extended period, usually a few months, while pancetta is cured for a few weeks.
- Seasoning: Guanciale is usually seasoned with salt, pepper, and herbs like rosemary and sage. Pancetta is typically seasoned with salt, pepper, and sometimes juniper or other spices.
- Traditional uses: Guanciale is the conventional choice for classic Roman dishes like Spaghetti Carbonara and Bucatini all'Amatriciana. Pancetta is more versatile and used in a wider variety of Italian recipes.
- Texture: Guanciale tends to be more tender due to its higher fat content.
- Availability: Pancetta is often easier to find in stores outside of Italy compared to guanciale.