Carbonara

Carbonara

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:

  1. Prepare the Guanciale: Cut the guanciale into 0.5 cm (1/5") thick slices, then cut into batons.
  2. 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.
  3. 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.
  4. Reserve Pasta Water: Just before draining the pasta, scoop out 1 cup of the pasta cooking water and set aside. Then, drain the pasta.
  5. 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.
  6. 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.
  7. 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.
  8. 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!

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