This traditional Italian carbonara is the epitome of simple, comforting pasta dishes. The creamy sauce, made without cream, gets its velvety texture from a mix of eggs, egg yolks, and grated cheese, and is perfectly complemented by the salty crunch of guanciale (or pancetta). Tossed with al dente spaghetti, it's a dish that comes together quickly for a deliciously satisfying meal.
Yields: 4 servings
Ingredients:
- 175g (6 oz) guanciale (or pancetta or block bacon), skin removed
- 2 large eggs
- 2 egg yolks
- 100g (3.5 oz) Parmigiano Reggiano, finely shredded (or Pecorino Romano, or Parmesan as substitutes)
- 1/4 tsp black pepper
- 400g (14 oz) spaghetti
- 1 tbsp cooking/kosher salt (for pasta cooking)
- 1/2 cup pasta cooking water
- 1 garlic clove, finely minced (optional)
Garnish (Optional):
- Finely chopped parsley
- Extra Parmigiano Reggiano
Instructions:
- Prepare the Guanciale: Cut the guanciale into 0.5 cm (1/5") thick slices, then cut into batons.
- Make the Carbonara Sauce: In a large bowl, whisk together the whole eggs and egg yolks. Stir in the finely shredded Parmigiano Reggiano (or your choice of cheese) and black pepper. Set the sauce aside.
- Cook the Pasta: Bring 4 liters (4 quarts) of water to a boil and add the salt. Cook the spaghetti according to package directions until al dente.
- Reserve Pasta Water: Just before draining the pasta, scoop out 1 cup of the pasta cooking water and set aside. Then, drain the pasta.
- Cook the Guanciale: While the pasta is cooking, heat a non-stick pan over medium-high heat and add the guanciale. Cook for 4-5 minutes until golden and crispy. No oil is needed—guanciale will render its own fat. If using garlic, add it to the pan during the last minute of cooking.
- Combine Pasta and Guanciale: Once the pasta is drained, immediately add it to the pan with the cooked guanciale. Toss to coat the pasta in the rendered fat.
- Mix Pasta with Sauce: Transfer the pasta and any remaining fat from the pan into the bowl with the egg and cheese mixture. Add 1/2 cup (125 ml) of the reserved pasta cooking water. Stir vigorously for about a minute with a wooden spoon to create a creamy, velvety sauce that clings to the pasta.
- Serve: Plate the pasta into warm bowls. Garnish with extra Parmigiano Reggiano, freshly cracked black pepper, and finely chopped parsley if desired. Serve immediately.
This carbonara recipe is a celebration of simple, high-quality ingredients. The rich flavors of guanciale, the creamy egg-based sauce, and the sharp Parmigiano Reggiano come together to create an irresistibly savory pasta dish. Paired with Advent Day 11 wine it's a meal that’s sure to impress!