Authentic Carbonara - 15-Minutes (VIDEO)
This authentic Roman carbonara recipe is easy and delicious! My foolproof technique prevents scrambling and creates a perfect sauce!
Servings: 2
Ingredients
- 1/2 tbsp whole black peppercorns
- 1 whole egg
- 3 egg yolks
- 2.5 oz pecorino romano finely grated
- 1.5 oz parmigiano reggiano finely grated
- 6 oz guanciale rind removed, cut into 1" strips
- 8 oz spaghetti
Instructions
- Add the black peppercorns to a cold saute pan. Turn the heat to medium high and toast your whole black peppercorns for 1-2 min over or until fragrant. Transfer to a mortar and pestle or spice grinder and coarsely grind it and add it to a large mixing bowl.
- In the large mixing bowl with the pepper, crack in 1 large egg and 3 egg yolks. Add the grated cheese and pepper and mix it to form a paste.
- In a cold saute pan, add the guanciale and cook over medium high heat for 4-6 minutes or until the fat has mostly rendered and the exterior is crispy but the inside is soft and slightly chewy (taste a cooled piece as you cook to ensure the correct texture). Turn off the heat and drain the guanciale and it to the bowl with the paste, along with 2 tablespoons of the rendered guanciale fat.
- In a pot of salted boiling water, cook the spaghetti until al dente. Turn off the heat, then add the spaghetti directly to the mixing bowl and paste. Place the bowl over the steaming pasta water and stir vigorously until the sauce is emulsified and creamy. If you find that the sauce is too thick, add a few tablespoons of the starchy pasta water at a time and mix until a creamy sauce is achieved. Serve in a warmed plate or bowl and enjoy!
Video
Notes
Can't Find Guanciale? Substitute with bacon or pancetta! Make sure it has enough fat, as you'll need to render out the fat to thicken the sauce.
Salt Pasta Water to ensure the Carbonara is properly seasoned. The Italians believed in adding flavor at every step of the cooking process; salting your pasta water is seen as your 'foundation'. Use roughly 1 tablespoon of salt per quart of water.
Cook Guanciale in a COLD Pan - I like to start the guanciale in a cold pan to render out the fat. If you cook it in a hot pan, it'll result in the guanciale being seared. This rendered fat is a key component for the sauce.
If you have a runny sauce that is too loose, place the metal bowl with the pasta and sauce over the pot of pasta water and bring the water to a low boil. Use the steam from the pasta water to gently thicken the egg and cheese sauce to your desired consistency. If the sauce is too thick, add pasta water 1 tbsp at a time and whisk until it reaches your desired consistency. The sauce will continue to thicken as it sits, so it is better for the sauce to be a little looser in the beginning.
Carbonara is best eaten freshly made, so I don't recommend making 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). Leftovers can keep in an airtight container in your refrigerator for up to 3 days.
Nutrition
Calories: 786kcal | Carbohydrates: 88g | Protein: 46g | Fat: 83g | Saturated Fat: 35g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 224mg | Sodium: 685mg | Potassium: 367mg | Fiber: 4g | Sugar: 4g | Vitamin A: 446IU | Calcium: 676mg | Iron: 3mg
