Description
An authentic Italian carbonara recipe using guanciale, Pecorino Romano, eggs, and black pepper. This technique-focused dish creates a creamy sauce without cream, relying on emulsification for a rich, luxurious result.
Ingredients
Scale
- 8 ounces (225g) guanciale, cut into ½-inch strips or cubes
- 1.5 cups (150g) Pecorino Romano, freshly grated
- 4 large eggs, room temperature (2 whole eggs + 2 yolks)
- 1 tablespoon black pepper, freshly cracked
- 1 pound (450g) pasta (spaghetti, rigatoni, or bucatini)
- Salt, for pasta water
- Reserved pasta water, at least 1 cup
Instructions
- Grate the Pecorino Romano. Crack eggs into a bowl and whisk with the grated cheese and most of the black pepper to form a thick paste. Set aside.
- Heat a large skillet over medium heat. Add guanciale to the cold pan and turn heat to medium-low. Cook slowly for 8-10 minutes until fat renders and meat is golden and crispy. Remove guanciale with a slotted spoon, leaving fat in the pan.
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Before draining, reserve 1 cup of pasta water. Drain pasta.
- Turn off the heat under the skillet with the guanciale fat. Let it cool slightly so it is warm but not hot.
- Add drained pasta to the skillet with the fat. Toss well to coat. Add a splash of pasta water if needed.
- Remove skillet from heat entirely and let cool for 30 seconds. Pour egg and cheese mixture over pasta. Toss vigorously and continuously until a smooth, glossy sauce forms. Add more pasta water if too thick.
- Add crispy guanciale back to the pan. Toss one last time. Serve immediately on warm plates with extra Pecorino and black pepper.
Notes
Do not use cream in authentic carbonara. The creaminess comes from emulsifying eggs, cheese, and starchy pasta water. Ensure the pan is off the heat when adding the egg mixture to prevent scrambling. Use room temperature eggs for better blending. Do not freeze leftovers as the texture will become grainy.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 650
- Sodium: 800
- Fat: 28
- Saturated Fat: 12
- Carbohydrates: 70
- Protein: 28
Keywords: authentic Italian carbonara, guanciale recipe, pecorino romano, pasta recipe, egg pasta, gluten-free pasta option, weeknight dinner