Some people outrage it with absurd ingredients, like onion or cream. Some add Parmigiano and some choose pancetta. Traitors of the homeland! Jokes aside, to make a true carbonara the ingredients are few and simple: guanciale, eggs and Pecorino Romano, perhaps with freshly ground pepper. For the shape I chose spaghetti, but in many Roman trattorias rigatoni or mezze maniche are used. Which shape do you prefer? Here’s how to make spaghetti alla carbonara.
- Difficulty: Easy
- Cost: Low cost
- Preparation time: 15 Minutes
- Cooking time: 15 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
The procedure is simple but requires attention in the final steps. Carbonara is prepared in a few minutes, but it is important to manage the eggs and temperature well to obtain a creamy consistency without mistakes.
- 9 oz spaghetti
- 2 egg yolks
- 7 oz guanciale (cured pork cheek)
- 2 oz Pecorino Romano (grated)
- to taste Black pepper
Tools
To prepare carbonara you only need a few everyday tools. Here are the ones I use so you can organize yourself without complications
- Pasta pot
- Frying pan
- Bowl
- Whisk
- Grater
Preparation
First of all, bring the water for the pasta to a boil. Meanwhile, in a bowl pour the egg yolks, add the pecorino and a grind of pepper and mix well with a fork or a whisk until you get a creamy mixture.
Remove the rind from the guanciale and cut it into cubes or strips. Heat a nonstick pan, add the guanciale and let it cook for 4–5 minutes, until it becomes crispy and releases its fat. No oil is needed.
Salt the water sparingly, because the ingredients are already quite salty. When it reaches a boil, add the pasta and cook it al dente. Drain it al dente, then transfer it to the pan with the guanciale. Toss well, adding a little pasta cooking water, for 1–2 minutes.
Transfer the pasta to the bowl with the yolks, add more pecorino and mix quickly, so that the sauce coats the pasta without cooking the eggs. If necessary, add a little cooking water to obtain a softer consistency.
Serve the spaghetti alla carbonara immediately and finish with a sprinkle of pecorino and freshly ground black pepper.
Storage
Carbonara is one of those dishes that should be prepared and eaten immediately: it rarely remains, and when it does it’s never like just made.
If it happens, you can store it in the refrigerator for one day, tightly covered. To reheat it, do so in a pan adding a little water or a drizzle of oil, stirring gently.
Keep in mind that the original creaminess cannot be fully recovered.
Frequently Asked Questions
Can I use whole eggs instead of yolks?
Yes, but the result changes: the carbonara will be less creamy and more liquid. The yolks allow you to obtain a thicker, more enveloping consistency.
Can I replace guanciale with pancetta?You can, but the flavor won’t be the same. Guanciale is saltier and releases a different fat, which is fundamental for the final result.
How to avoid the “scrambled egg” effect?
The most delicate step is the finishing: the pasta must be hot but not on the heat. Mix quickly and, if needed, add a little cooking water to lower the temperature and maintain creaminess.
Can it be prepared in advance?
No, carbonara should be made and eaten immediately. Preparing it in advance compromises texture and flavor.
