Creamy carbonara pasta is one of the most beloved dishes of Italian cuisine, famous for its enveloping taste and irresistible texture. Prepared with simple and genuine ingredients, this recipe wins over every palate thanks to the perfect combination of crispy guanciale, fresh eggs, Pecorino Romano, and black pepper.
To achieve a perfect carbonara, it is essential to respect tradition and follow some key steps. Choosing the pasta is crucial: tonnarelli, spaghetti, or rigatoni are ideal for best holding the egg and cheese cream. The guanciale should be slowly fried in a pan until crispy, releasing all its aroma.
The secret to a creamy carbonara lies in the preparation of the egg cream: without adding cream, the right balance between eggs and Pecorino creates the perfect texture, wrapping every bite without being dry.
This recipe stands out for its simplicity and speed of preparation.
Perfect for a special lunch or a dinner with friends, carbonara is always a great choice for those who want to enjoy a dish rich in flavor and tradition. By following a few tips, you can achieve an authentic carbonara, creamy and irresistible, just as Roman tradition demands. Discover all the secrets to preparing the perfect carbonara pasta and bring an enduring classic to the table! 🍝✨😀
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 320 g pasta (I use mezze maniche)
- 4 egg yolks
- 200 g guanciale
- 90 g Pecorino Romano
- pepper and salt
Tools
- non-stick frying pan
- cutting board
- absorbent paper for frying
Steps
Here is the procedure for an excellent creamy carbonara pasta:
To prepare an excellent creamy carbonara pasta, start with the guanciale: remove the rind and cut it into strips
Cook it in a non-stick pan without adding oil. Let it sizzle until it loses its fat.
When it’s nicely crispy, drain it on absorbent paper for frying and set aside its oil.
In a small bowl, mix the yolks with the pepper and the Pecorino, leaving aside two tablespoons for decoration.
Add two tablespoons of guanciale fat to make the yolk cream creamy and dense enough.
Set aside a ladle of pasta cooking water.
Mix the cooked pasta with the yolk cream, the ladle of cooking water, and the crispy guanciale. Sprinkle with Pecorino and… enjoy your meal!
