We wanted a bulletproof version of this much-beloved, simple Roman pasta dish of noodles draped in a luscious, porky, cheesy sauce.
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34 Comments
Salt is not needed here, pork is salty, so is cheese.
Where’s the cream😂😂
Well, they don't sell all the ingredients where I live, unfortunately. So, I have made it with substitutes, and it was still fabulous. Next time I drive to the big city I'll have to shop for them and try it out with the better ingredients. I love both Carbonara and Cacio e Pepe.
Are the eggs cooked in there?
I need to keep looking for guanciale because I want to make legit carbonara.
Tasty Delicious Wonderful And My Dear 🌹🌹🌹🌹🌹
What about budget options?
Americans have no clue…
No no no. You don't pour the guanciale on the pasta. Half of all the flavour gets lost. You put the pasta in the pan and the eggs and cheese in there too. Then you toss the pasta in the pan. Don't stir…
This is one of my go-to quick cooks for dinner. Ready in less than 15 minutes. Also one of my most favorite pasta dishes. Pecorino really is a must for authentic flavor, but Parmigianino Reggiano is more readily available and work, too. I have also used bacon when guanciale or pancetta is not available.
I'm 1000% Italian. This is one dish that does not appeal to me at all.
Do not forget to taste the meat beforehand. If you use pancetta instead, it can be super salty and in that case you definitely should not add any salt (the cheese is obviously also salty).
Who would have thought the most expensive thing in this recipe would end up being the eggs?
Nice try but in reality it was a dish invented at the end of World War II when American soldiers had bacon, which, by the way, is the original fat and not pancetta or Guanciale and eggs, which the Americans had. An interesting sidebar is that bacon is an acceptable ingredient and lends a smokiness to the dish, which is not unpleasant and which is used by many Italian/ Americans to this day.
Yolks only and no EVOO!
Vincenzo has entered the chat.
Thanks! Did you mean 2 1/2 CUPS of cheese (not ounces)?
Ottimo!!!!!……..
Had no idea that it included raw eggs. No more for me thank you.
Can someone tell me if the heat is off when she mixed everything together.
I am so sorry. This is NOT a carbonara.
That looks to die for!!
You need to cut the skinrind off of the guanciale. It becomes tough and chewy when it's cooked. Olive oil is not needed. Guanciale is cooked on low heat and it will render it's fat. It's the only lipid you need. If cooked properly the guanciale should be crisp, no almost crisp, on the outside and still tender on the inside. Don't drain the pasta. Use tongs or a pasta scoop and transfer it directly into the pan of guanciale. You WANT the pasta to be wet. You do not need to add pasta water to the eggcheese mixture if the past is taken directly from the water and mixed with the guanciale. The combining of the pastaguanciale with the eggcheese should be done off the heat or you'll end up with scrambled eggs. If the sauce is too thin, add some of the starchy pasta water to help it thicken. DO NOT make extra and think it will be okay as leftovers. It won't. Carbonara is meant to be served immediately. If you're cooking for two people, make two servings only.
Another fake carbobara. You almost made a spaghetti omelette.
More meat is needed for that amount of pasta. But otherwise 👌
She got it almost right. No olive oil. The guanciale fat is all that is needed.
Also, I have to say, you can tell by the way she cooks the pasta that she’s not Italian.
Gino would NOT approve. In other words, this is an if my grandmother had wheels, she would have been a bike type alternation 🙂
Just made this incredible dish using Pancetta and it turned out perfect! Your instructions were spot on and made me a hero with my family, lol!
How many servings per this recipe?
Our local Italian market stocks guanciali, but I had never used it. I got some and used a parmesan-ricotta mixture I had in the fridge. Omitted extra salt. Delicious but sent me into a trance-like nap. 😀
ATK got this right..
Sounds delish! Where’s the garlic?
Please do not Crack an egg on the side of a bowl!!!! Use a flat surface. Less chance of pieces of shell in your dish.
Thank you ❤ more authentic recipe form all over the world please