Pasta Carbonara Recipe
Real Roman carbonara is a thing of beauty: glossy strands of pasta coated in a silky egg-and-cheese sauce with salty, crispy guanciale and plenty of black pepper. There is no cream in sight, just good technique and a few quality ingredients.
- Prep time
- 15 mins
- Cook time
- 20 mins
- Total time
- 35 mins
- Servings
- 4 servings
- Calories
- 650
Ingredients
- 400 g spaghetti or rigatoni
- 150 g guanciale or pancetta, diced
- 4 large egg yolks
- 1 whole large egg
- 50 g Pecorino Romano, finely grated
- 50 g Parmesan, finely grated
- 2 teaspoons coarsely ground black pepper
- Salt, for the pasta water
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente, following the packet time minus 1 minute.
- Meanwhile, cook the guanciale in a dry frying pan over medium heat for 6 to 8 minutes until crisp and golden, then remove from the heat.
- Whisk the egg yolks, whole egg, both cheeses, and black pepper in a bowl until you have a thick, smooth paste.
- Reserve a mug of pasta water, then drain the pasta and add it straight to the pan with the guanciale.
- Remove the pan from the heat and wait 1 minute so the pan cools slightly; this stops the eggs scrambling.
- Pour in the egg mixture, tossing vigorously and adding splashes of warm pasta water until a glossy, creamy sauce coats every strand.
- Taste, adjust the seasoning and pepper, and serve immediately with extra grated cheese on top.
Pro tips
- Always take the pan off the heat before adding the eggs, or you will end up with scrambled eggs instead of a silky sauce.
- Pasta water is liquid gold here; its starch helps the sauce cling and turn creamy.
- Guanciale is traditional, but pancetta or good-quality streaky bacon also work well.
- Serve carbonara at once, as the sauce thickens quickly as it cools.
Frequently asked questions
Does real carbonara contain cream?
No, traditional Roman carbonara uses only eggs, cheese, cured pork, and black pepper. The creaminess comes from the emulsified egg sauce and starchy pasta water.
What is guanciale?
Guanciale is cured pork cheek with a rich, salty flavour. Pancetta is the closest substitute and is much easier to find in most supermarkets.
Why did my carbonara sauce turn into scrambled eggs?
The pan was too hot when the eggs went in. Always remove the pan from the heat, let it cool for a minute, and toss quickly with a little pasta water.
Can I make carbonara ahead of time?
Carbonara is best eaten fresh, as the sauce sets as it cools. If you must reheat it, do so very gently with a splash of water, but the texture will not be quite the same.
