Authentic Carbonara
Authentic Carbonara
Traditional Roman Carbonara: Rich Flavor Without Cream
This is not your typical creamy pasta. This recipe follows the authentic Roman tradition of Carbonara, a dish that relies on the richness of eggs, cheese, and cured pork, not heavy cream. Experience the true essence of Italian comfort food, with a luscious sauce that coats every strand of pasta beautifully. Perfect for a delightful meal that tastes truly homemade.
Ingredients- Pasta 220g (Spaghetti or Linguine recommended)
- 4 large Eggs (2 whole eggs + 2 egg yolks)
- 120g Pancetta or Guanciale, cut into thick strips
- 40g grated Pecorino Romano cheese (Parmesan can be substituted)
- Freshly ground black pepper (generous amount)
- 3 cloves Garlic, crushed or thinly sliced
- 5 Tbsp Extra Virgin Olive Oil
Cooking Instructions
Step 1
Cut the pancetta or guanciale into approximately 1cm thick strips. This thickness ensures a satisfying chew.
Step 2
Crush the garlic cloves with the side of your knife, or slice them thinly. This will infuse the oil with a lovely aroma.
Step 3
Crack the eggs into a bowl. For a rich sauce, we’ll use 2 whole eggs and 2 egg yolks. This combination provides creaminess without curdling.
Step 4
Add the grated Pecorino Romano cheese (or Parmesan) to the bowl with the eggs. Don’t be shy with the cheese; it’s crucial for the authentic salty and umami flavor.
Step 5
Generously grind fresh black pepper over the egg and cheese mixture. The pepper’s bite is a signature element of Carbonara.
Step 6
Whisk the eggs, cheese, and pepper together thoroughly with a fork or whisk until well combined and smooth. This forms the creamy sauce base.
Step 7
Heat the olive oil in a large skillet over medium heat. Add the cut pancetta and cook slowly, rendering out its fat. You want the pancetta to become golden and crispy, so a medium-low heat is best to avoid burning.
Step 8
About 1 minute after adding the pancetta, add the crushed garlic to the skillet. Continue to cook until the pancetta is golden brown and has rendered its fat, and the garlic is fragrant and lightly golden. Be careful not to burn the garlic.
Step 9
Once the pancetta is crisp and has rendered its fat, remove the garlic from the pan (to prevent bitterness). Turn off the heat. Add the cooked pasta and a ladleful of the starchy pasta water to the skillet with the pancetta. Toss everything together quickly; the pasta water will help emulsify the sauce.
Step 10
Pour the egg and cheese mixture over the hot pasta. Immediately begin tossing the pasta vigorously to coat it with the sauce. The residual heat from the pasta and pan will cook the eggs gently, creating a creamy sauce. If the sauce seems too thick or starts to clump, add another tablespoon or two of pasta water, tossing continuously, until you achieve a smooth, glossy consistency.
Step 11
Once the sauce is beautifully coating every strand of pasta, plate your Carbonara immediately. Garnish generously with more grated cheese and freshly ground black pepper. Enjoy your delicious, authentic Italian Carbonara!
