The Original Creamy Carbonara
Carbonara is one of the most iconic dishes of Italy. Every Italian restaurant abroad has carbonara on the menu, and rightly so—with its creamy texture and smoky flavor, it’s a real joy. If you want to learn how to prepare the authentic Pasta alla Carbonara, keep on reading!
Italian name: Pasta alla carbonara [ˈpasta ˈalla karboˈnara]
In Italy every region, and almost every city, has its own typical dishes. Carbonara is considered to be one of the typical dishes of Rome, but this recipe is surprisingly modern. Some believe it was born around 1944 when Allied troops arrived in the city bringing bacon and eggs. By the 1990s, the official and most common recipe emerged, featuring classic Roman ingredients like guanciale and pecorino.
Let’s prepare this creamy Carbonara masterpiece together!
Why It’s Worth a Spot on Your Table
Carbonara is an iconic Italian recipe that is always a source of controversy. Most Italians cringe if you admit to adding cream, onions or mushrooms to your Carbonara.
I say: whatever makes you happy. But if you want to prepare a Carbonara that will leave even an Italian speechless, then you should probably follow this easy step-to step recipe.
Its creamy texture and the strong flavor of pecorino cheese, mixed with the smoked taste of guanciale create a perfect combination that will make everyone happy! Moreover, it is definitely quick and easy to prepare – an amazing comfort food if you are craving carbs!
If you want to prepare pasta from scratch, take a look at the recipe here!
Ingredients
Ingredients for 4 servings
- 11 oz spaghetti (320 g)
- 5 oz guanciale (150 g)
- 1 oz grated pecorino cheese (30 g)
- 5 eggs
- Pepper
- Salt
Cooking time: 20 minutes
Spaghetti
This is the classic pasta shape to enjoy a creamy carbonara, but you can really use any kind of pasta you prefer. The only important thing is not to break your spaghetti. Pretty please?
Guanciale
Guanciale is a traditional salted-cured meat, made with pork cheek. I realize it might be difficult to find outside of Italy. So, if you are looking for a substitute, use pancetta or bacon, cut in small cubes.
Pecorino cheese
Some use pecorino, others parmigiano, and some would mix the two. If you can’t find pecorino cheese in your supermarket, just go with parmigiano. While it won’t be exactly the same flavor, the creamy cheesy texture will be there: and that’s all that matters.
Eggs
Use one yolk per person and add one whole egg to bind the mixture. Eggs, pecorino and pasta cooking water will create the signature creamy sauce for your dish. The heat of the pasta and pan will gently cook the eggs, so don’t worry—they won’t remain raw. However, If you’re worried about food safety, opt for pasteurized eggs to ensure peace of mind while keeping the dish authentic.
Tips
- Heat up your meat in a pan and then set it aside. We will season our pasta in the pan, but it cannot be too hot, otherwise the eggs will overcook and you will lose the creamy texture of your pasta.
- Alternatives to pecorino cheese: parmigiano cheese or grana padano cheese.
- Alternatives to guanciale: bacon or pancetta.
Step by Step Recipe
- Heat up your pasta water, and in the meantime cut the guanciale in cubes and grate your cheese.
- Heat up a pan and add the guanciale. You will need no oil or butter – the fat from the meat will melt, preventing it from sticking to the pan. Once the guanciale is crispy and golden, turn off the heat and set the pan aside.
- In a bowl, whisk together four yolks, one whole egg, pecorino cheese, and a generous pinch of black pepper. Set aside.
- Once the pasta water is boiling, add the salt and then the pasta. When the pasta is almost ready, reserve ½ cup of pasta water before draining.
- Once the pasta is ready, drain it, add it to the pan with the guanciale and mix well. Add the egg mixed with cheese and some cooking pasta, until your pasta will have the perfect creamy texture.
- Serve your creamy carbonara pasta, add a drizzle of pepper on top and enjoy!
Are you looking for other pasta recipes? I got you!
Recipe Card
The Original Creamy Carbonara
Ingredients
- 11 oz spaghetti (320 g)
- 5 oz guanciale (150 g)
- 1 oz grated pecorino cheese (30 g)
- 5 eggs
- Pepper
- Salt
Instructions
- Heat up your pasta water. Cut the guanciale in cubes and grate your cheese.
- Add the guanciale to a pan and cook until crispy and golden, then turn off the heat and set the pan aside.
- In a bowl, whisk together four yolks, one whole egg, pecorino cheese, and a generous pinch of black pepper. Set aside.
- Once the pasta water is boiling, add the salt and then the pasta. When the pasta is almost ready add two tablespoons of water to the bowl where you mixed the eggs with the cheese, and mix well.
- Once the pasta is ready, drain it, add it to the pan with the guanciale and mix well. Add the egg mixed with cheese and some cooking pasta, until your pasta will have the perfect creamy texture.
- Serve your creamy carbonara pasta, add a drizzle of pepper on top and enjoy!
May I tempt you? Here you can find other Italian classics!
FAQs
Can I add cream to Carbonara?
While cream is often added in non-Italian versions, it’s not traditional. Stick to eggs and pasta water for the original creamy texture.
What’s the best substitute for guanciale?
If guanciale isn’t available, pancetta or bacon are excellent alternatives.
Can I make Carbonara vegetarian?
Yes! Replace guanciale with smoked tofu for a vegetarian twist.
Did I forget something? Don’t be shy and ask in the comments!
