Carbonara

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Carbonara is a classic Italian pasta dish that’s quick and easy to make. You can whip it up in just 20 minutes! The secret to authentic carbonara is using raw eggs and cheese to create a creamy sauce without any actual cream.

This recipe uses guanciale (cured pork cheek), eggs, Parmigiano-Reggiano cheese, and black pepper. The hot pasta cooks the eggs as you mix it all together. The result is a silky, rich sauce that coats every strand of spaghetti. It’s simple but so delicious!

Exact Ingredients List

Here’s what you’ll need to make authentic carbonara:

• 175g guanciale (or pancetta/bacon)
• 2 large eggs
• 2 egg yolks
• 100g Parmigiano Reggiano cheese, finely shredded
• 1/4 tsp black pepper
• 400g spaghetti
• 1 tbsp salt (for pasta water)
• 1/2 cup pasta cooking water
• 1 garlic clove, minced (optional)

For garnish (optional):

• Chopped fresh parsley
• Extra Parmigiano Reggiano

You’ll notice there’s no cream in this list. True carbonara doesn’t use cream – the creamy texture comes from the eggs and cheese.

Make sure to use high-quality ingredients, especially the cheese and guanciale. They’re key to the dish’s flavor.

Remember to reserve some pasta water before draining. It helps create the silky sauce texture.

Instructions

Here’s how to make carbonara:

1. 
   

   Cut guanciale into small pieces.

   
   
2. 
   

   Mix eggs, yolks, cheese, and pepper in a bowl.

   
   
3. 
   

   Cook pasta in salted water until al dente.

   
   
4. 
   

   Save some pasta water before draining.

   
   
5. 
   

   Fry guanciale until crispy. Add garlic at the end if using.

   
   
6. 
   

   Put hot pasta in the pan with guanciale.

   
   
7. 
   

   Take pan off heat. Pour in egg mixture.

   
   
8. 
   

   Toss quickly to coat pasta. Add pasta water if needed.

   
   
9. 
   

   Keep stirring until sauce is creamy.

   
   
10. 
    

    Serve right away in warm bowls.

    
    

Tips:

• Work fast when mixing the eggs to avoid scrambling.
• Use tongs to toss the pasta for even coating.
• Add pasta water bit by bit for the right consistency.

Remember, authentic carbonara has no cream. The silky texture comes from the eggs and cheese. Enjoy your homemade carbonara!

Possible Substitutes List & Recipe Variations

Can’t find guanciale? No worries! Try these tasty swaps:

• Pancetta
• Thick-cut bacon
• Prosciutto (for a leaner option)

Don’t have parmigiano reggiano? These cheeses work great:

• Pecorino Romano
• Grana Padano
• Regular parmesan

Want to spice things up? Try these fun twists:

• Add peas for a pop of color and sweetness
• Toss in some sautéed mushrooms
• Sprinkle red pepper flakes for a little heat

Short on time? Use pre-cooked bacon bits as a quick fix.

Trying to cut carbs? Swap the pasta for zucchini noodles.

For a seafood version, replace the pork with sautéed shrimp.

Remember, the key is to keep it simple. Too many add-ins can overpower the classic flavors.

Tips, Tricks & Storing

Don’t overcook the pasta! It should be al dente for the best texture. Drain it just before it’s fully cooked, as it will continue cooking in the pan.

Use room temperature eggs. This helps them mix smoothly with the hot pasta without curdling.

Save some pasta water. It’s crucial for creating a silky sauce. The starchy water helps bind everything together.

Work quickly when mixing the eggs and cheese with the pasta. You want to create a creamy sauce without scrambling the eggs.

Here are some key things to remember:

• Use high-quality ingredients
• Grate the cheese yourself
• Don’t add cream – it’s not traditional
• Serve immediately in warm bowls

Storing leftovers isn’t ideal, but if needed, keep them in an airtight container in the fridge for 1-2 days. Reheat gently with a splash of water to bring back some creaminess.