Authentic 15-Minute Carbonara – So Creamy! (VIDEO)

Ingredients

Authentic, traditional Carbonara calls for only a few ingredients – let’s break it down!

• spaghetti – You can use any long pasta but spaghetti is the most commonly used type. You can use either fresh or dried pasta; I like bronze die-cut pasta because the surface of the pasta has a rougher texture to allow for more sauce to cling to it.
• Pecorino Romano and Parmigiano Reggiano, finely grated I like to use a combination of Pecorino Romano and Parmigiano Reggiano.
  • While these two cheeses ARE similar, I strongly recommend you use BOTH (and not sub one for the other), as it adds a layer of complexity to the flavors. Pecorino is made from sheep’s milk and is saltier than Parmesan, so if you end up subbing one for the other, make sure to adjust the salt accordingly.
  • The most crucial part is that you must grate your own cheese – whatever you do, do not use the store bought pre-grated cheese. Pre-grated cheese contain preservatives to keep the cheese shreds from clumping and I find they don’t melt together as well. You can also taste the grainy texture from the additives. I like to keep a couple wedges of high quality cheese at home and my favorite place to buy them from is Costco! The quality and price is unbeatable.
• whole egg + yolks
  • The eggs vigorously mixed with the guanciale fat and pasta water is what creates the magical sauce! Notice there is NO cream in this Carbonara – you won’t need it! I like to use a ratio of 1 whole egg to 3 egg yolks because it balances the richness.
  • If you are looking to avoid using raw eggs, I would recommend making my Cacio e Pepe recipe – this is another one of the four classic Roman pastas but requires only three ingredients (cheese, pepper, and pasta).
  • You can also try my authentic Fettucine Alfredo recipe – this is another creamy cheese-based pasta that uses zero eggs!
• guanciale – Guanciale is a KEY ingredient in carbonara! It is a cured fatty pork jowl that is similar to bacon or pancetta. I love the flavor it adds to the dish.
  • Many people ask me where I find guanciale. I look for it at Italian delis (such as Bay Cities in Santa Monica or Eataly in Century City, if you are based in Los Angeles).
  • If you cannot find guanciale, you can substitute with bacon or pancetta. The main difference between guanciale and pancetta or bacon is that guanciale has a richer fat content that is needed for the authentic recipe.
• guanciale fat after cooking – Make sure to save the guanciale fat, as you will use this with the eggs and pasta water to make your creamy, luxurious Carbonara sauce!
• whole black peppercorn – I highly recommend using whole black peppercorns that you can ground fresh. I find that pre-ground black pepper lacks the flavors of freshly ground. You can add more if desired.
• Salt (for the pasta water) – Don’t forget to add salt to your pasta water! Because of the salt content in the cheese and guanciale, I recommend 1 tablespoon of kosher salt per quart of water.

Serve it with a delicious Braised Short Ribs and crispy Roasted Brussels Sprouts for a delicious dinner!

Recipe Instructions

1. Cut and Cook the Guanciale

The first step in this recipe is to prepare the guanciale, which is an Italian cured pork jowl. You can find this at any specialty Italian market or butcher, but if you can’t find it, you can easily sub for pancetta or bacon.

When buying guanciale, be sure to remove the hard, tough outer layer prior to cutting the meat into even thin strips. This outer layer of the guanciale is inedible. You want to cut the guanciale as even as possible so they cook in the pan and crisp up evenly.

Place the guanciale in a cold pan and turn the heat to medium high. Continue stirring until the fat has rendered and the guanciale are crisp, about 4-5 minutes. Remove from the pan to a paper towel to drain and set aside, keeping the fat in the pan.

2. Make the Carbonara Sauce

There are a few steps to making the Carbonara sauce –

• Grate the cheese – when grating the cheese, be sure to use the finest side of the cheese grater. (See image below for reference.) You want the cheese to be almost snow-like, which will allow the cheese to more easily emulsify into the sauce. I use about a 2:1 ratio of Pecorino Romano cheese to Parmesan cheese for this recipe, which in my opinion provides the most balance of saltiness to the final sauce.
• Toast the peppercorns before grounding (optional) – I like to toast the peppercorns in a dry pan for about 1-2 minutes over medium heat or until fragrant before grinding them in a mortar and pestle. This extra step is NOT necessary but I find it adds a beautiful aroma and complexity to the dish.

Add the cheese, ground pepper, eggs, guanciale, and guanciale fat into a large mixing bowl. Mix well. This will be the base of the Carbonara sauce.

3. Cook the Pasta and Mix with the Sauce

In a pot of boiling salted water, add your pasta and follow the package instructions to achieve your desired doneness. I prefer my spaghetti “al dente” which has a satisfying bite and chew.

Add your al dente pasta directly into the sauce and stir vigorously to emulsify the sauce. The warm pasta will generate enough heat to create a rich sauce that will cling to the pasta. The sauce will continue to further thicken upon sitting.

Watch the recipe video for reference!

4. Plate and Enjoy!

Carbonara is best eaten freshly made – so if cooking for someone else, don’t make it ahead of time. As the dish sits, the sauce will continue to thicken and congeal with the pasta (while still delicious in flavor, it won’t be nearly as good as enjoyed fresh).

I usually enjoy Carbonara as my main dish; but if you are planning a more decadent meal, it can be served alongside another main dish, such as my Braised Beef Short Ribs recipe. This is the PERFECT date night formula!

I absolutely love pasta, so if you are looking to try other pasta dishes, check out my Cacio e Pepe recipe – this is another one of the four classic Roman pastas and one that is even easier than Carbonara!

A crowd favorite is my Spicy Vodka Pasta – this is my go-to recipe for dinner parties and is always a hit! Lastly, a super easy weeknight dinner option is Cherry Tomato Pasta!