Classic Roman Carbonara
An authentic Roman pasta dish made with guanciale, eggs, Pecorino Romano, and black pepper. This simple yet indulgent recipe creates a creamy sauce using eggs instead of cream, delivering a rich and velvety texture. A true classic of Italian cuisine.
Equipment
- 1 Large pot for boiling water for pasta
- 1 Large skillet or pan
- 1 Tongs or pasta fork
- 1 Mixing bowl
- Whisk
- Cheese grater
Ingredients
- 12 oz Tonnarelli or Spaghetti I like Bucatini
- 4 oz Guanciale (diced or large sliced) Pancetta can be substituted
- 2 Large eggs Room temperature
- 2 Egg yolks Room temperature
- 1 cup Pecorino Romano cheese Finely grated
- Salt For pasta water
- Pepper As needed
Instructions
Prepare the Guanciale
- Cut guanciale into small matchstick pieces. In a cold skillet, add guanciale and turn heat to medium-low. Slowly cook for 4–5 minutes until crispy and golden. Remove from heat, leaving the fat in the pan. Let it cool slightly to avoid scrambling the eggs later.
Cook the Pasta
- Bring a large pot of salted water to a boil. (Use less salt than usual—Pecorino is salty.) Cook pasta until al dente, about 1 minute less than package instructions. Reserve 1 cup of pasta water, then drain.
Make the Sauce
- In a mixing bowl, whisk together eggs, egg yolks, Pecorino Romano, and black pepper. Add 2 tbsp of reserved hot pasta water to temper the eggs, whisking quickly.
Combine Everything
- Add hot drained pasta to the skillet with guanciale (off the heat). Pour the egg mixture over the pasta and toss quickly to coat. Add a small amount of reserved pasta water to adjust creaminess.
Serve Immediately
- Plate and top with extra Pecorino Romano and black pepper.Serve immediately—Carbonara waits for no one!
Notes
- Use guanciale, NOT bacon, for an authentic flavor.
- No cream needed! The eggs and cheese create the creamy texture.
- Work quickly when adding the egg mixture to avoid scrambling.
- Pecorino Romano > Parmesan. The sharp, salty flavor is essential.