Ready in: 25 minutes
Serves: 4
Ingredients
- 320 g mezze maniche or spaghetti
- 5 organic egg yolks
- 200 g guanciale (or pork bacon if unavailable)
- 80 g Pecorino Romano, finely grated
- 40 g Parmigiano Reggiano, finely grated
- Freshly ground black pepper
- Rock salt
Preparation
- Prepare the guanciale.
Trim and cut it into uniform strips or cubes. Place the pieces in a cold pan without adding extra fat. Over low heat, let the guanciale slowly release its fat. When the fat becomes liquid, raise the heat slightly so the cubes turn golden and crisp. Once browned, remove them from the pan and set aside, keeping the rendered fat — this will enrich the sauce later. - Cook the pasta.
In a large pot of lightly salted boiling water, cook the pasta until al dente. Remember, it will finish cooking with the sauce. - Make the cream base.
In a large bowl, whisk together the egg yolks, Pecorino Romano, Parmigiano Reggiano, a generous grind of black pepper, and the reserved guanciale fat until smooth. Let this mixture rest while the pasta cooks. - Combine.
Drain the pasta, reserving some of the cooking water. Add the pasta straight into the bowl with the egg-and-cheese mixture. Toss vigorously, adding a spoonful of hot cooking water at a time, until the sauce becomes silky and clings to every strand. Finally, fold in the crisp guanciale. - Serve.
Plate the pasta immediately. Sprinkle with extra Pecorino, a touch of pepper, and a few guanciale pieces for crunch.
Notes from the Kitchen
- On the eggs: Use organic yolks only. This gives the sauce its rich color and luxurious texture. Whole eggs or mixes will not achieve the same silkiness.
- On the cheese: Carbonara shines in the balance between bold Pecorino and milder Parmigiano. Pecorino dominates, but Parmigiano softens the edges, creating harmony.
- For creaminess: Add the pasta water gradually; never, ever add cream. And remember — the eggs should never touch direct heat, otherwise you risk scrambled eggs instead of the luscious sauce Carbonara is famous for.
Wine Pairing
The perfect wine should complement the creamy sauce, the savory guanciale, and the richness of the pasta without overwhelming them.
- White wines: Light and crisp Soave, smooth Friulian Chardonnay, or a fresh Verdicchio.
- Rosé wines: Opt for delicate Provençal rosé, fruity Cerasuolo d’Abruzzo, or lively Garda rosé.
Each will balance the creaminess and saltiness, leaving you with a bright, lingering finish — the true joy of an authentic Carbonara.
