Authentic Roman Carbonara
25Min
4Servings
685Cal
MediumLevel
#pasta#italian#traditional#quick
Equipment
Chef's knife
Cutting board
Large frying pan
Large pot
Stove
Mixing bowl
Whisk
Cheese grater
Colander
Tongs
Spatula
Serving plates
Ingredients
Main Ingredients
guanciale
150 g
egg yolks
4 pcs
pecorino romano
100 g
spaghetti
400 g
black pepper
2 tsp
Instructions
1
Prepare the guanciale
Cut the guanciale into small strips or cubes.
3 min
Remove any tough skin from the guanciale
2
Render the guanciale
Cook the guanciale in a dry pan until crispy and golden.
8 minMedium heattimer 8 min
Do not add oil - guanciale releases its own fat
3
Cook the pasta
Boil the spaghetti in well-salted water until al dente.
10 minHigh heattimer 10 min
4
Prepare the egg mixture
Whisk egg yolks with grated pecorino romano and freshly ground black pepper.
2 min
Reserve some pasta water before draining
5
Combine pasta with guanciale
Add hot drained pasta to the pan with crispy guanciale, remove from heat.
1 min
Work quickly - the residual heat will cook the eggs
6
Create the creamy sauce
Add egg-cheese mixture and a splash of pasta water, tossing quickly to create a silky sauce.
1 min
Add pasta water gradually to achieve the right consistency
7
Serve immediately
Plate the carbonara and garnish with extra pecorino and black pepper.
0 min
Original recipe
Storage
Fridge: 1 days
Reheat: Not recommended - best served fresh
Carbonara is best enjoyed immediately after preparation
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