Carbonara Pasta: The Traditional Italian Recipe
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Instructions
Preparing the ingredients
Begin by cutting the guanciale into small lardons about 1 cm wide. It is essential to use guanciale to obtain the authentic texture and taste of this traditional spaghetti carbonara recipe. If you cannot find guanciale, you can substitute it with pancetta, but it will not have the same flavor.
Cooking the guanciale
Heat a medium skillet over medium heat without adding any fat. Add the guanciale lardons and sauté them gently until they become crispy and render their fat. This step is crucial for obtaining a creamy and fragrant carbonara sauce.
Cooking the pasta
While the guanciale cooks, bring a large pot of water to a boil. Add a small amount of salt, as the guanciale and pecorino already provide a lot of flavor. Cook the pasta according to package instructions until al dente. Once cooked, reserve a ladle of pasta cooking water, then drain the pasta.
Preparing the sauce
In a large bowl, whisk together the egg yolks and one whole egg with grated pecorino. Add a generous amount of freshly ground black pepper to enhance the flavor of the spaghetti carbonara.
Assembling the carbonara
Add the hot pasta to the skillet containing the guanciale. Remove the skillet from heat to prevent the eggs from cooking too quickly. Immediately pour the egg-pecorino mixture over the pasta, stirring vigorously to achieve a creamy texture. If the sauce is too thick, add a bit of reserved pasta cooking water to reach the perfect consistency.
Plating and serving
Serve the spaghetti carbonara immediately in warm plates. Sprinkle additional grated pecorino and a bit more freshly ground black pepper to taste. Enjoy without delay to fully appreciate the creaminess of this traditional recipe.
Our Tips
Chef's tips for making this recipe
Cooking tip – bacon carbonara pasta: To achieve crispy bacon without burning it, start by cooking it in a cold pan with a small amount of water. The water will help slowly render the fat and cook the pieces evenly. Once the water evaporates, continue cooking it dry: the bacon will become perfectly golden and crispy – ideal for your homemade bacon carbonara pasta.
No guanciale or bacon! Carbonara pasta ham: Ham can fail in a simplified version. Choose a thick sliced ham or smoked ham, and sauté it lightly in the pan to enhance its flavor. Add it afterwards to the hot pasta along with the egg-cheese mixture.
Tips for a delicious and quick homemade carbonara pasta with ham This variant gives a savory carbonara pasta with ham that is easy to prepare, perfect for busy evenings.Serving Suggestions
Frequently Asked Questions
1 question about this recipe
- Do not use cream : The sauce should be creamy due to the emulsion of eggs, cheese and cooking water of pasta.
- Use authentic guanciale : It is it that brings the true flavor of traditional carbonara pasta.
- Add eggs off the heat : This prevents lumps from forming and allows for a smooth texture.
Cooking Tip – carbonara pasta with bacon: To get crispy bacon without burning it, start by cooking it in a cold pan with a little bit of water. The water will help slowly melt the fat and cook the pieces evenly. Once the water evaporates, continue cooking it dry: the bacon will become perfectly golden and crispy — ideal for your homemade carbonara pasta with bacon.
No guanciale or bacon! Carbonara pasta ham: Ham can fail in a simplified version. Choose thick sliced ham or smoked ham, and cook it slightly in the pan to enhance its flavor. Add it afterwards to the hot pasta along with the egg-cheese mixture.
No guanciale or bacon! Carbonara pasta ham: Ham can fail in a simplified version. Choose thick sliced ham or smoked ham, and cook it slightly in the pan to enhance its flavor. Add it afterwards to the hot pasta along with the egg-cheese mixture.
This variant gives a carbonara pasta ham that is savory and quick to prepare, perfect for busy evenings.
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