Carbonara is one of the most famous Italian pastas, and also one of the simplest. Originating in Rome with only 4 ingredients, Carbonara highlights how well Italy can bring simple ingredients to life. Many people think that because it uses egg yolks it can be difficult to make, in reality it is quite simple with a few tips and tricks! I highly recommend making it at home!

Key Ingredients and Substitutions:

  • Pasta: Typically, spaghetti is used, but other long pasta like fettuccine, linguine, or bucatini can also be used.
  • Guanciale: This is cured pork cheek, which is traditional for carbonara. Pancetta can be used as a substitute, though it is less authentic. I used pancetta for this video because I couldn’t find guanciale at my grovery stores.
  • Eggs: The sauce is made by mixing egg yolks and the hot pasta water, which cooks the eggs and creates a creamy texture. Do not skip the egg yolks! No substitute.
  • Pecorino Romano: This is a sharp, salty cheese made from sheep’s milk. Sometimes Parmigiano-Reggiano is used, either on its own or mixed with Pecorino.
  • Black Pepper: Freshly ground black pepper is essential for the flavor profile of carbonara.
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How to make carbonara #carbonara #pasta #italianfood

♬ That’s Amore – Italian Love Song Passione
  • SERVINGS:  2
  • PREP TIME: 10 Mins
  • COOK TIME: 30 Mins
  • TOTAL TIME: 40 Min

Ingredients:

  • 1 cup guanciale or pancetta, diced
  • 3 egg yolks
  • 2 cups pecorino romano cheese, finely grated
  • 1 tbsp freshly grated pepper
  • 1 box spaghetti
  • salt

Preparation:

STEP 1.

In a cold stainless steel pan over, add the guanciale. Place over medium heat and saute until it is crispy, around 8-13 minutes. Turn off the heat and remove the crispy pieces, leaving the fat in the pan for later.

STEP 2.

In a bowl, whisk together the egg yolks and pecorino cheese. Stir in the crispy guanciale pieces and freshly grated pepper. Set aside.

STEP 3.

Boil a large pot of water and season with salt so it tastes salty. Boil the spaghetti until al dente, follow the time according to the box.

STEP 4.

Once the past is cooked, remove it from the water with tongs or a spider, and place into the pan with the guanciale fat. Turn up to medium heat and toss so the pasta is coated with the fat.

STEP 5.

While the pasta is the in the pan, whisk in two ladles of hot pasta water into the egg yolk mixture. This will slowly bring the egg yolks up to temperature and cook them, so they wont scramble in the pan. Stir the egg mixture into the pasta pan and turn off the heat. Stir in a 2-4 more ladles of pasta water, one at a time, until desired creaminess has been reached.

STEP 6.

Serve and enjoy!

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