Traditional Pasta Carbonara
★★★★★Classic Roman pasta with a silky egg and guanciale sauce, no cream required.
Ingredients
Carbonara Sauce
- 1 egg egg
- 1 yolk egg yolk
- 50 g parmigiano reggiano(or pecorino romano, finely shredded)
- ¼ tsp black pepper
Pasta
- 200 g pasta
- 1 Tbsp salt(for pasta water)
- ¼ cup pasta cooking water
Guanciale
- 100 g guanciale(or pancetta or bacon)
- 2 cloves garlic(sliced)
Garnish
optional
- 1 handful parsley(finely chopped)(optional)
- 1 handful parmigiano reggiano(extra, to serve)(optional)
Method
- Guanciale
- Cut into 0.5cm thick slices then into batons.
- Carbonara sauce
- Place egg and yolk in a large bowl. Whisk to combine. Stir in the parmesan and pepper.
- Cook pasta
- Bring a large pot of water to the boil with the salt. Add pasta and cook per packet directions.
- Reserve pasta water
- Just before draining, scoop out the pasta cooking water into a cup, then drain the pasta.
- Cook guanciale
- Place guanciale in a non-stick pan over medium-high heat. Cook for 4 to 5 minutes until golden. No oil needed. As the guanciale heats up, the fat will melt so it fries in its own fat. If using garlic, add it in the last minute.
- Pasta in pan
- Tip the hot pasta into the pan and toss to coat in guanciale fat.
- Mix pasta in sauce
- Transfer the pasta and any residual fat in the pan into the bowl with the egg. Add the pasta cooking water. Stir vigorously using the handle of a wooden spoon for 1 minute and watch as the sauce transforms from watery to creamy and clings to the pasta strands.
- Serve
- Transfer into warm bowls. Serve immediately, garnished with a little extra parmesan, a pinch of black pepper, and finely chopped parsley.
Notes
Guanciale is the cured pork traditionally used in carbonara. Sold in block form at Italian delis, specialty butchers, and some Harris Farms (Sydney, Brisbane). Very fatty with a stronger flavour than pancetta or bacon. Substitute with block pancetta or thick-cut streaky bacon. Must use streaky as the sauce needs fat to thicken.
Economical swap: Bacon and regular parmesan make a very respectable carbonara. Just don't add cream.
Eggs: Use large eggs (55–60g each).
Parmesan: Parmigiano reggiano or pecorino romano both work well. Do not use pre-grated from a packet as it will not melt properly. Finely shred it yourself. 50g is ≈1 tightly packed cup.
Garlic: Not traditional but adds extra flavour.
Leftovers: Keep for up to 3 days, though pasta is always best eaten freshly made.
Adapted from RecipeTin Eats.