Dinner

Authentic Carbonara Recipe

Name: Authentic Carbonara Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 servings
Ingredients: 4 eggs (room temperature); 2 cups freshly grated Parmigiano or Pecorino Romano cheese (or a mix or both); Coarsely ground black pepper; 1 lb guanciale (pancetta, or bacon, sliced into pieces about 1/4 inch thick by 1/3 inch square, 16 oz); 1 lb pasta of choice

6 servings

μερίδες

5 minutes

χρόνος ενεργούς προετοιμασίας

20 minutes

συνολικός χρόνος

Ξεκινήστε το Μαγείρεμα

Υλικά

4 eggs (room temperature)

2 cups freshly grated Parmigiano or Pecorino Romano cheese (or a mix or both)

Coarsely ground black pepper

1 lb guanciale (pancetta, or bacon, sliced into pieces about 1/4 inch thick by 1/3 inch square, 16 oz)

1 lb pasta of choice

Οδηγίες

Bring the water to a boil

Fill a large pot with water and bring to a rolling boil. Season generously with salt—about 2 tablespoons per 500 g of pasta. It should taste like the sea.

Prepare the egg and cheese mixture

In a medium bowl, whisk the eggs until smooth. Stir in the grated Pecorino Romano and a generous amount of freshly cracked black pepper. You should have a thick, cohesive paste. Set aside.

Cook the guanciale

Place the guanciale in a cold skillet (no oil needed) and turn the heat to medium. Let the fat slowly render and the guanciale become golden and crisp at the edges, about 5–7 minutes. Do not over-crisp it—it should be tender with a bit of bite. Remove from heat. Using a slotted spoon, transfer guanciale to a plate. Leave about 2 tablespoons of rendered fat in the pan.

Cook the pasta

Add pasta to the boiling water and cook until al dente, according to package instructions. Reserve 1/2 cup of pasta water before draining.

Combine and emulsify

Transfer the drained pasta directly into the warm pan with the guanciale fat. Toss to coat the pasta evenly. Remove pan from heat completely (this prevents scrambling the eggs).

Slowly pour in the egg and cheese mixture, tossing vigorously with tongs or stirring quickly to create a silky sauce. Add a splash or two of the reserved pasta water, as needed, to loosen and emulsify the sauce. It should cling to the pasta and look glossy, never dry or soupy.

Finish and serve

Fold in the cooked guanciale, saving a few pieces for garnish. Plate immediately and finish with more Pecorino Romano and a good grind of black pepper.

Διατροφή

Μέγεθος Μερίδας

Θερμίδες

737 kcal

Συνολικά Λιπαρά

40 g

Κορεσμένα Λιπαρά

16 g

Ακόρεστα Λιπαρά

21 g

Τρανς Λιπαρά

0.1 g

Χοληστερόλη

73 mg

Νάτριο

1072 mg

Συνολικοί Υδατάνθρακες

59 g

Διαιτητικές Ίνες

2 g

Συνολικά Σάκχαρα

2 g

Πρωτεΐνη

33 g