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Traditional Pasta Carbonara

Learn how to create the best traditional pasta carbonara
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner, Lunch, Main Course
Cuisine Italian
Servings 4 people

Ingredients
  

  • 1.5 cups Pecorino Romano Finely grated
  • 6 Egg Yolks
  • 8 Oz Guanciale Cubed
  • Pepper Freshly cracked
  • Salt To taste
  • 450 g Spaghetti

Instructions
 

Cook the Pasta

  • Boil water and add salt
  • Cook the pasta for 1 minute less than recommended
  • Do not discard pasta water

Prepare the guanciale

  • Cut the guanciale into ½” lardons (strips)
  • Saute in a saucepan over medium heat until golden brown and crispy
  • Remove guanciale from pan
  • Leave the rendered fat in the saucepan
  • Remove the saucepan from the heat

Prepare the egg and cheese mixture

  • Whisk together the egg yolks and pecorino romano
  • Add freshly cracked pepper, and whisk
  • You want a thick consistancy like oatmeal.

Start the Sauce

  • Add the undercooked pasta to the saucepan with the rendered fat
  • Place the saucepan over medium-high heat
  • Add ½ cup of starchy pasta water
  • Mix the pasta in the saucepan vigorously until the starchy water and rendered fat emulsify
  • Continue adding small amounts of the starchy pasta water as needed to cook the pasta al dente (the final product should not have excess water in the saucepan)

Finish the Pasta

  • Transfer the pasta to a large bowl
  • Stir the pasta and slowly add in the egg and pecorino romano mixture, make sure to stir constantly
  • Stir in ¾ of the guanciale
  • Taste for salt and mix in additional if required

Plate the pasta

  • Portion pasta into bowls
  • Top with freshly grated pecorino romano
  • Top with freshly ground black pepper
  • Top with remaining ¼ guanciale

Notes

Essential Tips
  • Boil the pasta with less water than usual to concentrate the starches, improving the flavor and texture of the sauce.
  • Cook the pasta in boiling water for 1 minute less than recommended
  • Use wheat flour or semolina pasta, not egg noodles
  • Use guanciale instead of bacon or pancetta for its improved flavor and fat rendering
  • Do not add too much pasta water at once when emulsifying the pasta and rendered fat in the saucepan because the final product should not have excess
  • Ensure you use enough pecorino romano in the egg mixture such that the mixture is clumpy
  • Be sure to use a separate large bowl when combining the pasta with the egg and pecorino romano mixture otherwise you’ll end up with scrambled eggs
  • Stir the pasta fast but pour the egg and pecorino mixture slowly because stirring too slowly and pouring the mixture too quickly will result in failed emulsification
Keyword Authentic, Carbonara, Traditional Carbonara