With 4 ingredients and in less than 30 minutes, I share all my tips from my recent trip to Rome on the authentic Spaghetti Carbonara . I also tell you the 3 ways you can get kicked out of Rome for making these common mistakes. Spaghetti, Pecorino Romano, Eggs and Guanciale – Pancetta are all the ingredients you need to master this iconic and so simple Roman staple pasta. FULL RECIPE BELOW.
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RECIPE: SPAGHETTI CARBONARA
1 package 400-500 gm spaghetti (1 lb)
Salt to taste
1/2 cup diced pancetta or guanciale (120 g)
Olive oil, optional
¾ cup grated Pecorino Romano cheese (175 ml)
4 whole eggs or 2 whole eggs + 4 yolks for a creamier sauce
Freshly cracked black pepper, to taste
Cook spaghetti in large pot of boiling salted water until al dente, about 7-8 minutes. Drain pasta directly into sauce, reserving a some of cooking liquid to create a creamier sauce and adjust consistency.
Meanwhile, in a large medium skillet, cook pancetta over medium heat until it renders the fat and becomes lightly browned and just crisp. Discard the bacon fat and add a bit of olive oil , if desired. Remove from heat.
In a separate small bowl whisk together the eggs and grated cheese until thoroughly blended. Drain pasta over cooked bacon in skillet and toss. Immediately add the egg and cheese mixture, tossing thoroughly to coat, ensuring pan is off the heat. Add some of the reserved cooking water to create the creaminess in sauce and adjust the consistency. Season with plenty of freshly cracked pepper.
Serve immediately and sprinkle with more cheese if desired.
Serves 4-6
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#carbonara #spaghetticarbonara
22 Comments
Thank you for this (almost) authentic recipe! Not so much because I needed one, but because carbonara is known to be the most adulterated of all Italian recipes. Your and my pasta master don't seem to have the same nonna: The authentic ingredients are guanciale and pecorino. You can use pancetta or parmesan, but it's not ideal. Bacon or other cheeses are NOT an option. Carbonara only has 4 ingredients. If you can't get these, today is not a carbonara-day. And you're not looking for a lean piece of guanciale. You need this fat. Replacing it with olive oil is crazy and I am wondering if you actually understood what your pasta master has taught you. This rendered fat is key to create the pecorino-egg yolk-fat-pasta water-emulsion. I am using a lot more pasta water than you: One big scoop goes into the egg/pecorino-mix and one in the pan before I transfer the pasta from the water to the pan. This will instantly cool down the pan below 60C/140F which is the temp at which egg white coagulation is happening. That way I stir a lot more and longer than you do. Italians have done this so much that they created a word for it: 'risottare' = stir your pasta as if it was a risotto. The result is a better cream.
Last but not least: MORE PEPPER!!!!! Romans love their pepper and some say carbonara (carbonari = charcoal makers) got its name from charcoal because the black pepper looks like charcoal. I don't care if that's true or not but we know that Pasta alla Gricia, Amatriciana and Carbonara are all based on Cacio e Pepe, a pasta dish that's made only with pecorino and pepper (and pasta water and pasta).
Rule of thumb is to put in so much pepper until you feel it's too much pepper and then turn your pepper mill two more times. As you say pepper is the 5th out of 4 ingredients.
Just curious, no parsley?
the problem is make a gluten free one
I have learned so much about cooking from you. Thank you for being an amazing and passionate teacher!
Almost there -fresh black pepper and cheese to garnish at end.
I live in Spartanburg SC so Pancetta is Very rare lol can I use bacon or turkey bacon
I have found that tempering the eggs with a little pasta water before you add them keeps them from scrambling (which I have done when I forget to temper them)
I made this recipe the other day it came out fantastic I used fresh pasta.
👍 for leaving in the blooper.
yummo!! i tried this. but i stuffed it up. love your channel. must try again!!!
I'm sure your dish is quite tasty but you did it wrong so stop acting like you are the authority on real Roman carbonara. You drained what tiny bit of pork fat you had from that lean pig as you described it and replaced it with something that you thought would be more trendy on YouTube like a healthy Olive oil. And stop trying to use an Italian accent to make people think you're Italian.
Vincenzo would approve. 👏🏻
You seem like such a nice lady. How can you justify not removing your rings before handling food that other people are going to eat? It’s a filthy habit. Rings store all manner of filth. Dust, dirt, lint and whatever they came in contact with. Lots of people don’t care if they eat filth but I could never serve filth to my dinner guests. Rings are filthy. There is NO justification for leaving them on.
No onion in your Pancetta? Yes! Less heartburn! I will try this
So we don't oil the pasta water and then we drain and drop that in to a pan full of pork fat. I get it, so how does the past know the difference from the oil in the pasta water and the pork fat. Is this some special magic pasta. Pasta that defies the laws of physics. (very lame My cousin Vinny reference).
you failed when you used the whole egg. a roman carbonara consists of spaghetti, guanciale, 2 egg yolks, pecorino. black pepper.
Muito bom 🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷
This recipe is so perfect. I assemble all ingredients ready to go and cook it in front of my guests, it’s that easy. Then serve immediately. Everyone is impressed.
Perfect! My respect!
You were close on making a real carbonara.Your master chef forgot to tell you only yolks are used but you can get away with that. But I have to give you a yellow card for adding the olive oil. Now that's a no no..
You are very beautiful!!!
👍🏻👍🏻