Ingredients
- 400g spaghetti or linguine
- 200g guanciale or pancetta, diced
- 4 large eggs
- 100g Pecorino Romano cheese, finely grated
- 50g Parmigiano-Reggiano cheese, finely grated
- Freshly ground black pepper
- Salt for pasta water
Instructions
Bring a large pot of salted water to boil. In a large bowl, whisk together eggs, Pecorino Romano, and Parmigiano-Reggiano. Add plenty of freshly ground black pepper. This mixture will create the creamy sauce.
In a large skillet, cook diced guanciale over medium heat until crispy and golden, about 5-7 minutes. The fat should render beautifully. Remove from heat but keep the rendered fat in the pan - this is liquid gold!
Cook pasta according to package directions until al dente. Reserve 1 cup of pasta cooking water before draining. This starchy water is crucial for creating the perfect sauce consistency.
Add hot drained pasta to the skillet with guanciale. Toss quickly, then remove from heat. Gradually add the egg mixture while tossing constantly. The key is to work quickly to prevent the eggs from scrambling!
Add pasta water gradually while tossing until you achieve a silky, creamy sauce that coats each strand of pasta. The sauce should be glossy and smooth, not thick or clumpy.
Serve immediately with additional cheese and black pepper. The residual heat will continue to cook the eggs gently, creating that perfect carbonara texture. Buon appetito!
Nutrition Information
Per Serving: Approximately 520 calories
Rich in protein from eggs and cheese, providing sustained energy and satisfaction
Chef's Tips for Perfect Carbonara
- Temperature is key: Remove the pan from heat before adding the egg mixture to prevent scrambling.
- Quality ingredients: Use authentic Pecorino Romano and Parmigiano-Reggiano for the best flavor.
- Pasta water magic: The starchy pasta water helps emulsify the sauce to silky perfection.
- Timing matters: Work quickly and serve immediately for the best texture and temperature.
- Authentic touch: If you can find guanciale (cured pork jowl), it's worth the extra effort over pancetta.
The Story Behind This Recipe
This carbonara recipe comes from my dear friend Maria, who learned it from her nonna in a tiny trattoria in Trastevere, Rome. The secret, she always said, wasn't just in the technique—it was in the love and patience you put into every step. Maria would tell me that carbonara isn't just a dish; it's a lesson in simplicity and timing, where a few humble ingredients transform into something magical when treated with respect.
Every time I make this dish, I remember her words: "Cook with your heart, not just your hands." The gentle whisking, the careful timing, the moment when the sauce comes together—it's almost meditative. This is more than dinner; it's a celebration of tradition and the simple pleasures that bring us together around the table.