Authentic Carbonara from Rome

Ingredients

250 grams mezze maniche pasta

1 ½ cups guanciale – cut into 1 cm wide strips

¾ cups (30g) pecorino romano grated

4 egg yolks

salt and pepper to taste

Instructions:

Step 1:

Bring a pot of water to boil. When it’s boiling, add salt.

Throw the pasta in and cook until it’s just before al dente – this is important because the pasta will finish cooking in the sauce.

Step 2:

When the water is about to boil, add the guanciale to a cold pan.

Turn the heat up to medium and let the guanciale cook until it’s crispy and the fat has rendered, about 10-15 minutes.

Remove the guanciale from the pan, and leave the fat in.

If pasta isn’t ready by this time, remove the pan from the heat until pasta is done cooking.

Step 3:

While guanciale is cooking, make the carbonara cream – in a small bowl, beat together egg yolks, pecorino romano, 2 spoons of guanciale fat, a little bit of pasta water and fresh ground black pepper.

The consistency should be similar to pudding.

Step 4:

Add the pasta to the pan, and add about half of a ladle of pasta water to the pan as well (still over medium heat).

Be careful when adding the pasta to the pan because the guanciale fat will splatter.

Step 5:

Let the pasta cook in the pan for a few minutes, until it’s al dente.

Add more pasta water if needed.

You want there to be a bit of starchy liquid left at the bottom of the pan, and not have it be completely dry.

Step 6:

Remove the pan from the heat.

Add the carbonara egg cream and mix.

Add the guanciale and mix again.

Step 7:

Plate and top with additional ground black pepper and pecorino romano.

Enjoy!

Recipe Notes

When cutting the guanciale into strips, one side will have a thin layer of skin on it. Cut off this layer of skin – it’s not meant to be eaten.

When initially cut, 1.5 cups of guanciale may seem like a lot, but it reduces in size a fair bit when cooked in the pan.

Pecorino romano is the traditional cheese to use in a classic carbonara – it’s from Rome and of course so is carbonara. You can use parmesan (from Parma, not Rome), but it would change the flavor of the dish. Pecorino has a sharper flavor than parmesan, and it’s made with sheep’s milk, as opposed to parmesan, which is made with cow’s milk.

Ensure to let the pasta cook in the pan for a few minutes. The pasta will release starch into the pan and make an even creamier sauce this way.

When pasta is done cooking in the pan, make sure that there is a bit of liquid left in the pan – this will help for a nice creamy consistency.

When you’re making the carbonara cream, it should be the consistency of pudding once you’ve mixed together the egg yolks, pecorino, guanciale fat, pasta water, and pepper.

I used mezze maniche in this recipe, which is a short version of rigatoni, but you can also use rigatoni in this recipe, or spaghetti. Spaghetti is the most traditional shape to use in a carbonara, although the shorter shapes are very commonly used as well.

I prefer to remove the guanciale from the pan when the pasta is cooking, and add it back in later because I like to keep the guanciale crispy. But if you prefer, you can keep the guanciale in the pan while the pasta is cooking.

In Italy, to get the carbonara to be a beautiful golden yellow color, eggs with very yellow yolks are used called “pasta gialla.” I used eggs that were labeled “golden yolk” to get the most golden yellow color possible.

Guanciale is traditional to use in this dish, and gives the dish a very specific flavor, but if you can’t find any, you can use pancetta. Pancetta is not as fatty as guanciale, so you will have to add some olive oil to help the pancetta cook.

I used a microplane to grate the pecorino. I suggest weighing the pecorino instead of using the cups measurement if you can, because everyone grates cheese differently which can affect how it is measure in cups – weighing it is always more precise.

Nutrition Information:

Frequently Asked Questions:

Can I substitute guanciale with pancetta if I can’t find guanciale?

Yes, you can substitute pancetta for guanciale if you can’t find guanciale.

However, pancetta is not as fatty as guanciale, so you may need to add some olive oil to help the pancetta cook.

Is it necessary to use pecorino romano cheese, or can I use parmesan instead?

While pecorino romano is traditional for authentic carbonara from Rome, you can use parmesan if you prefer.

Just keep in mind that parmesan will change the flavor slightly as it has a milder taste compared to pecorino romano.

How do I achieve the desired consistency for the carbonara cream?

To achieve the desired consistency for the carbonara cream, mix together the egg yolks, pecorino romano, guanciale fat, pasta water, and black pepper until it resembles pudding.

Adjust the amount of pasta water to reach the desired consistency.

Can I use spaghetti instead of mezze maniche pasta?

Yes, you can use spaghetti instead of mezze maniche pasta.

Spaghetti is the most traditional shape to use in carbonara, but shorter shapes like rigatoni or mezze maniche are also commonly used.

Why is it important to remove the guanciale from the pan before adding the pasta?

Removing the guanciale from the pan before adding the pasta helps to keep it crispy.

If you prefer, you can leave the guanciale in the pan while the pasta is cooking, but removing it allows you to control the texture better.

Can I use bacon instead of guanciale or pancetta?

While bacon can be used as a substitute, guanciale or pancetta are traditionally preferred for their distinct flavors.

However, bacon can still work in a pinch if you’re unable to find guanciale or pancetta.

How do I know when the pasta is “just before al dente”?

Pasta is “just before al dente” when it is cooked but still firm to the bite.

You can test it by tasting a small piece. It should be cooked but not completely soft, as it will continue cooking in the sauce.

Can I make the carbonara cream ahead of time?

It’s best to make the carbonara cream just before adding it to the pasta.

Making it ahead of time may cause it to thicken or change in texture.

Can I freeze leftovers of this dish?

Carbonara is best enjoyed fresh and is not typically recommended for freezing.

Freezing may cause the sauce to separate or become grainy upon reheating.

What should I do if my carbonara sauce becomes too thick?

If the sauce becomes too thick, you can add a little more pasta water to thin it out to your desired consistency.

Can I omit the guanciale fat from the carbonara cream?

While the guanciale fat adds flavor to the carbonara cream, you can omit it if desired.

However, it may alter the richness and depth of flavor in the dish.

How do I prevent the guanciale fat from splattering when adding the pasta?

Be careful when adding the pasta to the pan with the guanciale fat.

You can tilt the pan away from you slightly to minimize splattering, or use a splatter guard if available.

Is it necessary to use freshly ground black pepper?

Using freshly ground black pepper is recommended for the best flavor, but pre-ground pepper can also be used if that’s what you have available.

Can I use whole eggs instead of just egg yolks?

Traditional carbonara recipes typically use only egg yolks for a richer, creamier texture.

However, you can use whole eggs if you prefer a slightly lighter sauce.

How do I adjust the recipe for a larger or smaller serving size?

To adjust the recipe for different serving sizes, simply scale the quantities of ingredients accordingly.

You may need to adjust cooking times slightly based on the size of your pan and the amount of pasta being cooked.