Carbonara (real)
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
4.97 out of 5 stars
(122)
Ingredients
4 servings
- 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
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Preparation
Step 1
Guanciale - Cut into 0.5cm / 1/5" thick slices then into batons.
Step 2
Carbonara sauce - Place eggs and yolks in a large bowl. Whisk to combine. Then stir in the parmesan and pepper.
Step 3
Cook pasta - Bring 4 litres (4 quarts) of water to the boil with the salt. Add pasta and cook per the packet directions.
Step 4
Reserve pasta water - Just before draining, scoop out 1 cup of pasta cooking water, then drain the pasta.
Step 5
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.
Step 6
Pasta in pan - Tip the hot pasta into the pan and toss to coat in guanciale fat.
Step 7
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!
Step 8
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.
Step 9
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