Pasta Carbonara is a classic Italian dish that combines a handful of simple ingredients to create a rich, creamy, and utterly delicious meal. The authentic version of this recipe relies on eggs, Pecorino Romano cheese, guanciale (cured pork cheek), and black pepper to achieve its signature velvety sauce. Unlike many modern interpretations, true carbonara contains no cream, allowing the beaten eggs and cheese to form a silky coating on the hot pasta. The guanciale adds a savory depth with its crispy, flavorful bits, while freshly ground black pepper provides a gentle heat that balances the richness of the dish. This quick and satisfying pasta is perfect for a cozy dinner that feels indulgent yet is simple enough to whip up on any night of the week.
Ingredients:
- 12 oz (340 g) spaghetti or bucatini
- 4 oz (115 g) guanciale, diced (or pancetta as a substitute)
- 2 large eggs
- 1 large egg yolk
- 1 cup (100 g) Pecorino Romano cheese, finely grated
- Freshly ground black pepper, to taste
- Salt, for pasta water
Instructions:
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve about 1 cup of the pasta cooking water before draining.
- Prepare the Guanciale:
- While the pasta cooks, heat a large skillet over medium heat. Add the diced guanciale and cook, stirring occasionally, until it becomes crispy and golden, about 5-7 minutes. Remove the skillet from the heat but leave the guanciale in the pan.
- Make the Sauce:
- In a mixing bowl, whisk together the eggs, egg yolk, and grated Pecorino Romano cheese until smooth. Add a generous amount of freshly ground black pepper.
- Combine Pasta and Sauce:
- Once the pasta is cooked, transfer it directly to the skillet with the guanciale, letting some of the pasta water cling to the noodles. Toss to combine.
- Slowly pour the egg and cheese mixture over the hot pasta, tossing quickly and continuously to coat the pasta evenly. The residual heat from the pasta and guanciale will cook the eggs, forming a creamy sauce. If the sauce is too thick, add a bit of the reserved pasta water, a tablespoon at a time, until you reach the desired consistency.
- Serve:
- Divide the carbonara among serving plates. Sprinkle with additional grated Pecorino Romano and more black pepper to taste.
Enjoy your authentic Pasta Carbonara immediately, savoring its creamy texture and the perfect balance of flavors!
