Unlock the secrets to real Italian Carbonara, a dish where every ingredient sings.
Forget bacon, because the key to authentic flavor lies in crispy, perfectly rendered guanciale – prepare for a culinary revelation!
Ingredients
Alright, let's go into gathering all the stuff we will need to make this awesome carbonara! First, you'll want 175g of guanciale; if you can't find it, pancetta or block bacon works too! Make sure you remove the skin.
Next, grab two large eggs and two egg yolks. I know what you're thinking—that's a lot of yolks! Trust me, it's worth it! We need 100g of finely shredded Parmigiano Reggiano. Don't skimp on the cheese; it makes all the difference. Pecorino Romano is a great sub – you can use parmesan, but nothing pre-grated.
Don't forget 1/4 tsp of black pepper, 400g of spaghetti, and a tablespoon of cooking salt. We also need ½ cup of pasta cooking water. Optional: 1 minced garlic clove. Some people consider it sacrilege, but I love it!
Guanciale Preparation
Now, let's get our guanciale ready, and I'm telling you, this is where the magic starts! First, grab your guanciale—that cured pork cheek is key, but pancetta or bacon will do in a pinch. We need to transform it into flavor bombs!
I like to slice it about 0.5cm (1/5") thick, then cut those flat pieces into strips. Think of it like little piggy batons! Much like using high-quality sausages is key to Bangers and Mash, using guanciale is essential for an authentic carbonara.
- Uniformity warrants even cooking.
- Thin strips render fat quickly.
- Batons are easy to toss with pasta.
- Crispy edges add texture to your dish.
Right—dump those batons into a non-stick pan over medium-high heat. Let it sizzle; it will fry in its own fat. This is where the flavor party really begins—don't be shy, let that guanciale get golden and delicious! It takes about 4–5 minutes.
Sauce Creation
Time for the carbonara sauce—arguably, the heart and soul of our dish! I'm not kidding, getting this right is key.
First, grab a large bowl. In it, crack two large eggs plus two extra yolks. Whisk 'em together until they're well combined. This is where the magic starts!
Next, add 100g (that's about 3.5 oz) of finely shredded Parmigiano Reggiano—or Pecorino Romano if you're feeling fancy. Don't use the pre-grated stuff; it won't melt right! Stir it in with the eggs.
Finally, toss in about ¼ teaspoon of black pepper. Much like compound butter elevates a steak, this sauce provides the richness for the pasta. Mix it all up! This sauce is simple, but it's the foundation of all the flavor. Trust me, you won't regret making this! It really makes an impact with just a few elements combined and mixed. Set it aside!
Cooking Instructions
Let's get cooking! I'm excited to guide you through the cooking process. First, let's get that guanciale cut into batons and cooking until it's golden brown – about 4-5 minutes!.
While that's happening, make sure your pasta's cooking in salted water according to the package. Don't forget to save some of that pasta water – about 1/2 cup – it's liquid gold. And here's what to chew on while we are moving along:
- Guanciale's fat makes this dish so good!
- Egg creates the silky texture we're loving!
- Parmesan adds richness.
- Never skip pasta water because it combines everything!
Once the pasta's cooked, toss it in the pan with the guanciale fat, then quickly transfer it to the bowl with the egg mixture. Add that reserved pasta water! Stir like your life depends on it for a minute until it transforms into a creamy sauce, and serve!
Serving Suggestions
Serving this carbonara is super easy, and it's all about getting it on the table ASAP! Don't let it sit; we're chasing that creamy, dreamy texture!
I always suggest warming your bowls beforehand – it helps keep everything nice and hot! Imagine serving a glorious, warm carbonara in a cold bowl… tragic! Portion it out immediately after you stir in that luscious sauce.
Garnish is where I like to have some fun. A sprinkle of finely chopped parsley adds so much freshness, and a little extra parmigiano reggiano? Always a yes! A pinch of black pepper is the chef's kiss, though.
Because it's best devoured immediately, I recommend serving nothing else. Maybe a small side salad to clean your palate or the main event, carbonara!
Short Recipe Version
Prep Time: 10 minutes
Cook Time: 15 minutes
Serving Size: 2
Ingredients:
- 4 oz Guanciale, diced
- 8 oz Spaghetti
- 2 Large Eggs
- 1 oz Pecorino Romano cheese, grated
- 1 oz Parmesan cheese, grated
- Black pepper, freshly ground
Instructions:
- Cook guanciale until crispy. Reserve rendered fat.
- Cook spaghetti according to package directions. Reserve 1/2 cup pasta water.
- Whisk eggs, Pecorino Romano, Parmesan, and black pepper.
- Combine drained pasta, guanciale (and fat), and egg mixture. Add pasta water to adjust consistency.
- Serve immediately.
Nutrition Information (per serving, estimated):
- Calories: 600
- Protein: 30g
- Fat: 40g
- Carbohydrates: 40g