Italian Carbonara (with Guanciale and Pecorino)

Name: Italian Carbonara (with Guanciale and Pecorino)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 400 g Spaghetti or Rigatoni; 200 g Guanciale (cured pork jowl); 100 g Pecorino Romano cheese, freshly grated; 4 large Large egg yolks; 1 large Large whole egg; 1.5 tsp Freshly ground black pepper; null to taste Salt (only for pasta water)

Difficulty

medium

Time

35m

Price Category

average

Calories

High

Authentic Italian Carbonara is a creamy, rich pasta dish made with just a few essential, high-quality ingredients. The secret lies in the perfect harmony of guanciale (cured pork jowl), Pecorino Romano cheese, egg yolks, and freshly ground black pepper. There's no cream involved, yet it achieves an incredibly silky texture thanks to the emulsion of egg and pasta water. This recipe will transport you straight to the heart of Italy, guaranteeing an unforgettable culinary experience.

ingredients

4 Servings

400 g Spaghetti or Rigatoni200 g Guanciale (cured pork jowl)100 g Pecorino Romano cheese, freshly grated4 large Large egg yolks1 large Large whole egg1.5 tsp Freshly ground black pepper0 to taste Salt (only for pasta water)

Steps

Prepare Guanciale & Cook Pasta

Cut the guanciale into small cubes or strips. In a large skillet over medium heat, render the guanciale until crispy, about 8-10 minutes. Remove the crispy pieces to a plate, leaving the rendered fat in the skillet. Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti or rigatoni until al dente, according to package instructions. Before draining, reserve about 250 ml (1 cup) of the pasta cooking water.

Make the Egg Sauce

In a medium bowl, whisk together the 4 egg yolks and 1 whole egg with half of the grated Pecorino Romano cheese and the freshly ground black pepper. Mix until smooth and creamy. Do not add salt to this mixture, as the guanciale and Pecorino are already salty.

Combine and Serve

Once the pasta is cooked, drain it (do not rinse!) and immediately transfer it to the skillet with the guanciale fat. Toss well. Remove the skillet from the heat and quickly add the egg and cheese mixture to the pasta. Stir vigorously, continuously adding the reserved pasta cooking water, a little at a time, until a creamy, silky sauce forms that coats the pasta. Add more pasta water if needed. Finally, stir in the crispy guanciale pieces. Serve immediately, garnished with more freshly grated Pecorino Romano cheese and extra black pepper.

Extra Tips

► Do not use cream! The creamy texture comes from the emulsion of egg, cheese, and pasta water.

► Always use freshly grated Pecorino Romano cheese for that authentic flavor.

► Don't discard all the pasta water; it's key to creating the perfect sauce.

Nutrition

	Per 100g	Per Serving 250g
Calories	380 kcal	950 kcal
Protein	18g	45g
Fat	25g	62.5g
Carbohydrate	28g	70g
Fiber	1g	2.5g
Sugar	1g	2.5g