Carbonara
Servings: people
Carbonara is a Roman pasta dish that combines spaghetti, egg yolks, guanciale, pecorino, parmigiano, and black pepper.There are many variations of this famous dish. Here, we are showing you how it's made in Rome today.
Ingredients
- 6 ounces spaghetti
- 8 cups water to cook the pasta + 1 tablespoon salt in the water
- 2 large egg yolks
- 3 tablespoons grated parmesan
- 3 tablespoons grated pecorino substitute parmesan
- ¼ teaspoon black pepper best if freshly ground
- 3½ ounces guanciale substitute pancetta or bacon
Instructions
- COOK THE GUANCIALE: If necessary, trim the skin and the pepper side of the guanciale, then cut 3½ ounces guanciale into ⅓ inch (0.8 cm) dice.Add the diced guanciale to a nonstick pan and cook it on medium heat for 5 minutes.As the guanciale's fat melts, remove it from the pan, pour it into a separate container, and set it aside.When the guanciale has browned, transfer it to a plate lined with kitchen paper and let it cool until crisp.Bring 8 cups water to a boil, add the salt, and cook 6 ounces spaghetti per package instructions.
- MAKE THE SAUCE (CARBOMIX):While the pasta cooks, add 2 large egg yolks, 3 tablespoons grated parmesan, 3 tablespoons grated pecorino, and ¼ teaspoon black pepper to a large mixing bowl.Add 2 tablespoons cooking water and optionally half of the melted fat from the guanciale.Whisk until combined. While being careful, bring the mixing bowl with the eggs over the pot with the boiling water and whisk bain-marie for about 2 minutes or until mostly smooth and creamy.
- MIX PASTA AND SAUCE: Fish the spaghetti out of the water and add it to the mixing bowl.Add ½ a ladleful of pasta water and bring the bowl back bain-marie on to the pot.Stir the pasta in the sauce with kitchen tongs and bain-marie for 1 to 2 minutes.
- SERVE: When the pasta is perfectly coated with sauce, add the guanciale and, if necessary, a couple of tablespoons of pasta water.Give it a final stir before serving it with an optional sprinkle of grated pecorino and freshly ground black pepper.
Notes
Nutrition information is an estimate for 1 serving of carbonara out of 2.
SUBSTITUTIONS
Spaghetti: Substitute any other pasta.
Guanciale: Substitute pancetta or bacon.
Egg yolks: Use the freshest eggs.
Parmigiano: We recommend Grana Padano or Parmigiano Reggiano imported from Italy if you can.
Pecorino Romano: Substitute the same amount of parmigiano.
STORAGE
Carbonara is best eaten right after it is made. It doesn't reheat well, as the pasta will lose creaminess and texture. We don't recommend making it in advance.
