The carbonara is one of the most beloved dishes of Italian cuisine, a simple and irresistible first course that wins over with its creaminess and the bold flavor of guanciale. This version maintains the authenticity of the traditional recipe, with some small customizations to make it even more delicious. Perfect for a family lunch or a quick but flavorful dinner, this carbonara will guide you step by step to achieve a perfect result. Follow the recipe and serve up a dish that everyone will agree on!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.5 cups pasta (spaghetti)
- 10.5 oz guanciale
- 2 eggs (whole)
- to taste black pepper
- to taste chili pepper (optional)
- to taste Parmigiano Reggiano DOP (grated)
Tools
- 1 Frying Pan
- 1 Pot
- 1 Bowl
- 1 Whisk
- 1 Colander
- 1 Ladle
Steps
Cut the guanciale into cubes.
Place it in a cold pan, adding a pinch of pepper and chili pepper (if desired).
Turn on the heat and sauté on high flame for a few minutes.
Lower the heat and let the guanciale release its fat without burning.
When it becomes transparent, raise the flame again to make it crispy, then turn off the heat.
Bring a pot of salted water to a boil.
Cook the pasta following the times indicated on the package, keeping it al dente.In a bowl, beat the whole eggs .
Add grated Parmigiano Reggiano and mix until a smooth cream is obtained.
Drain the pasta and put it back in the still-hot pot.
Pour the egg and Parmigiano cream over the pasta and mix quickly to prevent the egg from curdling.
Add the crispy guanciale with its fat, continue to stir to blend the flavors well.
Serve and finish with a sprinkle of Parmesan and a generous grind of black pepper.
Tips and Variations
For a creamier version, you can add an extra yolk.
Pecorino Romano is the traditional alternative to Parmesan for a bolder taste.
Avoid cream! The real carbonara doesn’t include it.
FAQ (Questions and Answers)
Can I use bacon instead of guanciale?
The original recipe calls for guanciale, but if you can’t find it you can use bacon. However, the flavor will be slightly different.
Can I substitute Parmesan with Pecorino Romano?
Yes, in fact, Pecorino Romano is the traditional ingredient of the original carbonara.
Why isn’t my carbonara creamy?
Possibly, the egg cooked too quickly. Always mix away from the heat and add the egg when the pasta is hot but not boiling.
Do I need to add cream to make carbonara creamier?
No, real carbonara does not include cream. Creaminess is achieved with the emulsion between the egg, cheese, and guanciale fat.
Can I use only yolks instead of whole egg?
Yes, using only yolks makes the carbonara even richer and creamier.
The carbonara is an iconic dish of Italian cuisine, loved for its simplicity and irresistible flavor. With this recipe, you’ll achieve a creamy texture and balanced taste, perfect for any occasion. Try it and share it with your loved ones!
