Carbonara is one of the most loved dishes of Italian cuisine: a simple, irresistible first course that conquers with its creaminess and the pronounced flavor of guanciale. This version preserves the authenticity of the traditional recipe, with a few small personal touches 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 bring to the table a dish everyone will agree on!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Cooking time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 11.3 oz pasta (spaghetti)
- 10.6 oz guanciale
- 2 eggs (whole)
- to taste black pepper
- to taste chili flakes (optional)
- to taste Parmigiano Reggiano PDO (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 frying pan, adding a pinch of black pepper and chili flakes (if desired).
Turn the heat on and brown over high heat for a few minutes.
Lower the heat and let the guanciale release its fat without burning.
When it becomes translucent, raise the heat 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 eggs whole.
Add grated Parmigiano Reggiano and stir until you obtain a smooth cream.
Drain the pasta and return it to the still-warm pot.
Pour the egg and Parmigiano cream over the pasta and stir quickly to prevent the egg from scrambling.
Add the crispy guanciale with its fat, continue stirring to blend the flavors well.
Plate and finish with a sprinkling of Parmigiano and a generous grinding of black pepper.
Tips and Variations
For an even creamier version, you can add an extra yolk.
Pecorino Romano is the traditional alternative to Parmigiano for a stronger flavor.
Avoid cream! The real carbonara does not 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 replace Parmigiano with Pecorino Romano?
Yes, in fact Pecorino Romano is the traditional ingredient of the original carbonara.
Why doesn’t my carbonara turn out creamy?
Probably 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 have to add cream to make the carbonara creamier?
No, the real carbonara does not include cream. Creaminess is achieved by emulsifying the egg, cheese and the fat from the guanciale.
Can I use only yolks instead of whole eggs?
Yes, using only yolks makes the carbonara even richer and creamier.
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 a balanced taste, perfect for any occasion. Try it and share it with people you love!
