Carbonara is a classic Italian pasta dish loved for its creamy, rich flavors and simplicity. Originating from Rome, this recipe uses just a few ingredients to create a comforting and indulgent meal. Here’s how to make carbonara at home like a pro.
Ingredients
To serve 4 people, you’ll need the following:
- 400g spaghetti (or any pasta of your choice)
- 3 large egg yolks
- 1 large egg
- 100g grated Pecorino Romano cheese (or Parmesan, if preferred)
- 150g guanciale (Italian cured pork cheek) or pancetta, diced
- Freshly ground black pepper
- Salt (for the pasta water)
Instructions
Start by preparing your pasta. Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until it’s al dente. Save about 1 cup of the pasta water before draining it.
While the pasta cooks, prepare the sauce. In a mixing bowl, whisk the egg yolks, whole egg, and Pecorino Romano cheese until you have a smooth mixture. Add a generous amount of freshly ground black pepper to the mix. Set this aside.
Heat a large pan over medium heat and add the diced guanciale or pancetta. Cook until it’s golden and crispy. Avoid using additional oil, as the fat from the pork will render out, creating a flavorful base for your sauce.
Once the guanciale is ready, reduce the heat to low. Add the drained pasta to the pan, tossing to coat the noodles in the pork fat. Remove the pan from the heat to prevent the eggs from scrambling when added.
Pour the egg and cheese mixture over the pasta, tossing quickly to coat the noodles. If the sauce is too thick, gradually add the reserved pasta water, a tablespoon at a time, until it reaches a creamy consistency.
Taste the pasta and adjust the seasoning with more black pepper if needed. The guanciale and Pecorino are usually salty enough, so additional salt is rarely required.
Serve immediately, garnished with a sprinkle of Pecorino Romano and a twist of black pepper for extra flavor.
Tips for Success
- Use high-quality ingredients. Guanciale and Pecorino Romano are traditional and provide the authentic carbonara taste.
- Work quickly when adding the egg mixture to avoid scrambling the eggs. The residual heat from the pasta and pan is enough to cook the sauce.
- Save more pasta water than you think you’ll need. It’s perfect for adjusting the sauce’s consistency.
Making carbonara at home is a rewarding experience, combining simple ingredients into a dish that feels luxurious. Once you’ve mastered this recipe, it’s sure to become a favorite in your household. Enjoy!
