Authentic Spaghetti Carbonara
ID: 9dd5cebc...
A classic and simple Roman pasta dish made with spaghetti, crispy guanciale, eggs, and plenty of Parmesan cheese. This authentic recipe uses no cream or milk, relying on the perfect emulsification of eggs, cheese, and pasta water to create a rich, velvety sauce.
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🍳 Cooking Flow
Boil the spaghetti in salted water until al dente. → Whisk the whole egg, egg yolk, grated cheese, pepper, and a splash of water together. → Slowly fry the guanciale until the fat renders. → Toss the hot pasta with the guanciale off the heat, then quickly stir in the egg mixture to create a creamy sauce.
Cooking Steps
Brief Cooking Order
Boil the spaghetti in salted water until al dente. → Whisk the whole egg, egg yolk, grated cheese, pepper, and a splash of water together. → Slowly fry the guanciale until the fat renders. → Toss the hot pasta with the guanciale off the heat, then quickly stir in the egg mixture to create a creamy sauce.
Introduction
A classic and simple Roman pasta dish made with spaghetti, crispy guanciale, eggs, and plenty of Parmesan cheese. This authentic recipe uses no cream or milk, relying on the perfect emulsification of eggs, cheese, and pasta water to create a rich, velvety sauce.
Step 1
Cook the spaghetti in a large pot of boiling salted water for about 7 to 8 minutes until al dente.
Step 2
Prepare the sauce base by cracking one whole egg and adding one egg yolk into a bowl.
Step 3
Season the eggs with a pinch of salt and black pepper, then whisk thoroughly with a fork.
Step 4
Grate a generous amount of Parmesan cheese into the eggs, add a splash of cold water to make it more liquid, and mix well.
Step 5
Cut the guanciale into thick slices and chop them into strips.
Ingredients List
Important Notes
Authentic carbonara contains absolutely no cream or milk; the creaminess comes solely from the emulsification of egg yolks, cheese, and starchy pasta water.
Make sure to turn off the heat and let the pan cool slightly before adding the egg mixture to prevent the eggs from scrambling.
Guanciale is pig cheek and provides the traditional flavor, but pancetta or thick-cut bacon can be used as alternatives.
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