ITALIAN CARBONARA

Posted on February 19, 2024

These days, so many carbonara recipes cheat with cream which is a shame. The traditional method uses raw egg which is mixed vigorously with hot pasta and parmigiana reggiano cheese which transforms into a silky, creamy, luxurious sauce unlike anything you’ve ever had before. Arguably the best pasta dish in the whole world!

This is a pasta that must be eaten straight away to truly experience its magnificence. Serve in warm bowls!

PREPARATION TIME

These days, so many carbonara recipes cheat with cream which is a shame. The traditional method uses raw egg which is mixed vigorously with hot pasta and parmigiana reggiano cheese which transforms into a silky, creamy, luxurious sauce unlike anything you’ve ever had before. Arguably the best pasta dish in the whole world!

This is a pasta that must be eaten straight away to truly experience its magnificence. Serve in warm bowls!

Ingredients

175g/6 oz guanciale (pancetta or block bacon), weight after skin removed (Note 1)

2 large eggs (Note 2)

2 egg yolks (Note 2)

100g/3.5 oz parmigiano reggiano , finely shredded (or pecorino romano, sub parmesan, Note 3)

1/4 tsp black pepper

400g/14 oz spaghetti

1 tbsp cooking/kosher salt (for cooking pasta)

1/2 cup pasta cooking water

1 garlic clove , finely minced (optional, Note 4)

GARNISH (OPTIONAL):

Parsley , finely chopped

Parmigiano reggiano

Instructions

Guanciale – Cut into 0.5cm / 1/5″ thick slices then into batons.
Carbonara sauce – Place eggs and yolks in a large bowl. Whisk to combine. Then stir in the parmesan and pepper.
Cook pasta – Bring 4 litres (4 quarts) of water to the boil with the salt. Add pasta and cook per the packet directions.
Reserve pasta water – Just before draining, scoop out 1 cup of pasta cooking water, then drain the pasta.
Cook guanciale – While the pasta is cooking, 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 1/2 cup (125 ml) 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 parmigiana reggiano if desired, and a pinch of black pepper and finely chopped parsley.

Recipe Notes:

Economical note: Use bacon instead of guanciale and parmesan instead of parmigiano reggiano for a very respectable version of carbonara that will still make Italians proud. Just don’t add cream! 

1. Guanciale is the cured pork traditionally used in carbonara. Sold in block form that you cut yourself, it can be found in Italian/speciality delis, Harris Farms (Syd, Brisbane) and some butchers. It’s very fatty and has a stronger flavour than pancetta and bacon. Substitute with block bacon or pancetta (so you can cut batons), or thick pre-sliced bacon. Must use streaky as sauce needs fat to thicken (read in post for why).

2. Eggs – Use large eggs (cartons labelled as such) which are 55-60g / 2oz each. See here for easy ways to use/store leftover egg whites!

3. Parmigiano reggiano is a premium aged type of parmesan. Pecorino is also commonly used. Sub parmesan. Do not use store bough pre-grated as it will not melt properly. Must finely shred it yourself!

100g/3.5oz is one tightly packed cup ie shred, put in a cup and pack it down tightly.

4. Garlic not traditional but it adds extra flavour and I can’t resist. Sorry Italy! 

5. Leftovers will keep for 3 days but pasta really is always best eaten freshly made, in particular for carbonara!

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