Classic Pasta Carbonara
An iconic Roman pasta dish, rich and quick to prepare, based on simple ingredients and precise technique to create a creamy sauce without cream.
Equipment
- Large pot for cooking pasta
- Wide skillet (large enough to hold the pasta later)
- Medium bowl
- Tongs or pasta fork
Ingredients
- 250-300 grams about 9-10.5 oz dried pasta (spaghetti, bucatini, or rigatoni recommended)
- 100-150 grams about 3.5-5.3 oz Guanciale (cured pork jowl – the most traditional and best option) or good quality pancetta (not smoked), cut into small cubes or short strips. (Bacon can be used as a less traditional substitute).
- 2 whole large eggs + 2 large egg yolks at room temperature
- 50-70 grams about 3/4 – 1 packed cup finely grated Pecorino Romano cheese + more for serving
- Generous amount of freshly cracked black pepper at least 1-2 teaspoons
- Coarse salt for pasta water
Instructions
- Cook the pasta: Bring a large pot of water to a rolling boil. Add coarse salt generously (the water should taste like the sea). When the water is boiling vigorously, add the pasta and cook according to package directions until al dente (with a slight bite, not too soft).
- Cook the guanciale/pancetta: While the pasta is cooking, place the cubed guanciale or pancetta in the cold wide skillet (no need to add oil). Place over medium-low heat and cook slowly, stirring occasionally, until the fat has rendered and the meat is crisp and golden (about 8-12 minutes).
- Prepare the egg and cheese mixture: When the meat is almost ready, whisk the whole eggs and egg yolks in a medium bowl. Add the grated Pecorino Romano and a generous amount of freshly cracked black pepper. Mix well into a thick, uniform paste.
- Finish cooking the meat: When the guanciale/pancetta is crisp, turn off the heat under the skillet. Using a slotted spoon, remove the crisp meat pieces to a separate small bowl, leaving the rendered fat in the skillet.
- Reserve pasta water and drain: When the pasta is ready (al dente), reserve about one cup of the starchy, salty pasta water. Drain the pasta quickly (do not rinse!).
- Combine pasta and fat: Immediately transfer the hot, drained pasta to the skillet with the rendered fat (the heat should still be off). Toss and stir well to coat the pasta with the fat.
- Create the sauce (The Critical Step): Very important: Ensure the skillet is not too hot (it should be warm from the pasta and fat, but not over direct heat, to avoid scrambling the eggs). Pour the egg and cheese mixture over the hot pasta in the skillet. Using tongs, immediately begin tossing and mixing the pasta vigorously and quickly. The residual heat from the pasta and skillet will gently cook the eggs and melt the cheese, creating a creamy sauce.
- Add pasta water: If the sauce seems too thick or dry, gradually add a little of the reserved pasta water (a tablespoon or two at a time), tossing continuously, until you achieve a creamy, coating sauce (but not too watery). The starchy pasta water helps create the emulsion.
- Add the meat: Return the crisp guanciale/pancetta pieces to the skillet and toss gently to combine.
- Serving: Immediately transfer to warmed plates. Sprinkle with more grated Pecorino Romano and more freshly cracked black pepper. Eat immediately!
Notes
Tips for Success:
- Guanciale: Using guanciale provides the most authentic flavor. If unavailable, high-quality pancetta is the next best substitute.
- Pecorino Romano: This salty, sharp cheese is key to the classic flavor.
- No Cream! The traditional recipe never includes cream.
- Temperature: The critical step is adding the egg mixture to the pasta when the skillet isn’t too hot. It’s best to work with the skillet off the heat.
- Speed: Work quickly from the moment the pasta is drained until the sauce is finished to ensure the pasta stays hot enough to create the emulsion.
- Pasta Water: Don’t forget to reserve pasta water! It’s essential for the sauce’s texture.