Carbonara (real)

Recipe video above. These days, so many carbonara recipes cheat with cream which is a shame. The traditional method uses raw egg which is mixed vigorously with hot pasta and parmigiana reggiano cheese which transforms into a silky, creamy, luxurious sauce unlike anything you've ever had before. Arguably the best pasta dish in the whole world!This is a pasta that must be eaten straight away to truly experience its magnificence. Serve in warm bowls!

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Prep Time 5

Cook Time 15

Servings: 4

Calories: 350

Ingredients Method Nutrition Notes

Ingredients

175g/6 oz guanciale (pancetta or block bacon), ( weight after skin removed (Note 1))
2 large eggs ((Note 2))
2 egg yolks ((Note 2))
100g/3.5 oz parmigiano reggiano (, finely shredded (or pecorino romano, sub parmesan, Note 3))
1/4 tsp black pepper
400g/14 oz spaghetti
1 tbsp cooking/kosher salt ((for cooking pasta))
1/2 cup pasta cooking water
1 garlic clove (, finely minced (optional, Note 4))
Parsley (, finely chopped)
Parmigiano reggiano

Method

Guanciale - Cut into 0.5cm / 1/5" thick slices then into batons.
Carbonara sauce - Place eggs and yolks in a large bowl. Whisk to combine. Then stir in the parmesan and pepper.
Cook pasta - Bring 4 litres (4 quarts) of water to the boil with the salt. Add pasta and cook per the packet directions.
Reserve pasta water - Just before draining, scoop out 1 cup of pasta cooking water, then drain the pasta.
Cook guanciale - While the pasta is cooking, place guanciale in a non stick pan over medium high heat. Cook for 4 to 5 minutes until golden. No oil needed - as the guanciale heats up, the fat will melt so it fries in its own fat. If using garlic, add it in the last minute.
Pasta in pan - Tip the hot pasta into the pan and toss to coat in guanciale fat.
Mix pasta in sauce - Transfer the pasta and any residual fat in the pan into the bowl with the egg. Add 1/2 cup (125 ml) pasta cooking water. Stir vigorously using the handle of a wooden spoon for 1 minute and watch as the sauce transforms from watery to creamy and clings to the pasta strands!
Serve - Transfer into warm bowls. Serve immediately, garnished with a little extra parmigiana reggiano if desired, and a pinch of black pepper and finely chopped parsley.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 65mgSodium: 600mgPotassium: 350mgFiber: 3gSugar: 5gVitamin A: 150IUVitamin C: 8mgCalcium: 40mgIron: 2mg

Notes

For the creamiest sauce, make sure to mix the pasta with the egg mixture off the heat; the residual heat from the pasta will cook the eggs gently without scrambling them.
If your sauce appears too thin after adding the pasta water, continue tossing for another minute; it will thicken as the starches from the pasta release into the sauce.
For a smoky flavor, use pancetta or streaky bacon if guanciale is unavailable, but opt for block form to ensure you can cut it into the ideal batons.
Always use freshly grated Parmigiano Reggiano or Pecorino Romano instead of pre-grated cheese, as the latter won't melt smoothly into the sauce.
Carbonara is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days; reheat gently in a pan with a splash of water to revive the creaminess.

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