Description
An authentic Roman carbonara made with guanciale, Pecorino Romano, eggs, and black pepper. This recipe creates a creamy sauce without cream, relying on technique and temperature control for the perfect texture.
Ingredients
Scale
- 8 ounces (225g) guanciale, cut into strips
- 1 cup (100g) Pecorino Romano, freshly grated
- 3 large egg yolks
- 1 large whole egg
- 1 pound (450g) spaghetti or rigatoni
- 2 teaspoons freshly cracked black pepper
- Salt for pasta water
Instructions
- Cut guanciale into half-inch thick strips. Place in a cold skillet and cook over medium-low heat for 10-12 minutes until golden and crispy. Remove skillet from heat.
- Whisk egg yolks, whole egg, grated Pecorino Romano, and black pepper in a mixing bowl until a thick paste forms.
- Bring a large pot of heavily salted water to a boil. Cook pasta until 1-2 minutes before al dente. Reserve 1 cup of pasta water before draining.
- Temper the egg mixture by slowly whisking in a ladle of hot pasta water to raise the temperature gently.
- Transfer hot drained pasta to the skillet with guanciale. Toss to coat in fat.
- Remove skillet from heat completely and wait 30 seconds. Pour egg mixture over pasta and toss vigorously until a creamy sauce forms. Add more pasta water if needed.
- Serve immediately with extra Pecorino and black pepper.
Notes
Do not use cream. The creaminess comes from the emulsion of eggs, cheese, and starchy pasta water. Ensure the pan is off the heat when adding eggs to prevent scrambling. Serve immediately as leftovers can become greasy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sodium: 850
- Fat: 28
- Saturated Fat: 12
- Carbohydrates: 75
- Protein: 22
Keywords: carbonara, authentic italian pasta, guanciale, pecorino romano, egg pasta, roman cuisine, gluten-free pasta