Spaghetti alla carbonara: the authentic italian recipe for carbonara!

Name: Spaghetti alla carbonara: the authentic italian recipe for carbonara!
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: En
Ingredients: 6 oz pasta (spaghetti, tagliatelle, rigatoni); 1 egg; 1 egg yolk; 3 oz guanciale; 1.5 oz grated pecorino Romano; Black pepper (to taste)

Main Dish

Very Easy

15 min

573 Kcal

Ahhh, pasta carbonara... This iconic dish from Italian cuisine delights taste buds around the world, so much so that it even has its own world day (yes, really!). At Ptitchef, we absolutely love the recipe prepared by Daniele, which uses the typical ingredients of carbonara: grated pecorino Romano, guanciale, eggs, and black pepper. In this recipe, we explain step by step how to make creamy carbonara (without cream) at home! You’ll see: with this recipe, carbonara will hold no more secrets for you :-)

Ingredients

6 oz pasta (spaghetti, tagliatelle, rigatoni)
1 egg
1 egg yolk
3 oz guanciale
1.5 oz grated pecorino Romano
Black pepper (to taste)

Preparation

Preparation5 min

Cook time10 min

Cook the pasta in a large pot of boiling salted water.
Cut the guanciale: remove the tough rind and cut the slices into pieces the size of lardons.
Cook the guanciale lardons in a hot pan without adding any fat. The guanciale is ready when it becomes translucent and crisp (be careful not to overcook it).
Break the whole egg into a bowl then add the egg yolk. Mix well with a whisk or fork.
Add a few spoons of guanciale fat, mix well and then add the pecorino romano (little by little) and freshly ground pepper. You should get a creamy consistency.
Set aside 3/4 of the guanciale in a bowl to add when serving.
Drain the pasta when it is al dente and transfer it to the pan with the remaining guanciale and its fat. Quickly mix everything together.
Remove the pan from the heat and pour the egg, pepper, and pecorino mixture over the pasta. Mix well so the sauce coats the pasta.
Time to plate:
Twirl some pasta and place it in the center of the plate. Top with the crispy guanciale. Sprinkle with pecorino Romano and a little freshly ground black pepper.
It’s ready!

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FAQ ❓

How to store carbonara?

Carbonara should be eaten as soon as it is ready; we do not recommend storing it.

Why use guanciale for carbonara?

Compared with pancetta, guanciale has a more intense flavor and releases more fat. This helps make the dish even creamier.

What shape of pasta should I use for carbonara?

Spaghetti is the most commonly used shape, but in Roman taverns carbonara is often made with rigatoni or mezze maniche.

How can I prevent the eggs from overcooking?

Be sure to remove the pan from the heat before adding the egg and pecorino mixture to avoid ending up with scrambled eggs.

What can I use instead of pecorino Romano?

You can also make carbonara with Parmesan or a mixture of pecorino Romano and Parmesan.

Can I use only egg yolks to make carbonara?

Yes, many versions of carbonara use only egg yolks. If you want to try this, add one extra egg yolk for every two people (2 people = 3 egg yolks). In that case, we recommend setting aside a little pasta cooking water, as the sauce may be much thicker and need thinning to achieve the desired creaminess.