PASTA CARBONARA

  • Carbonara represents post-war ingenuity, Roman simplicity, and the classic Italian philosophy of making magic with just a few quality ingredients.

    In Italian : Pasta alla Carbonara

    • 400g spaghetti (or rigatoni)

    • 150g guanciale (cured pork cheek) Alternative: pancetta (not bacon, unless necessary)

    • 4 large egg yolks

    • 1 whole egg

    • 100g Pecorino Romano cheese, finely grated

    • Freshly ground black pepper, to taste

    • Salt, for pasta water

  • No cream — traditional Carbonara is creamy thanks to the eggs and cheese only.

    The egg yolks give it richness, and the single whole egg helps with texture.

    Use guanciale if possible — it adds authentic flavor and texture.

  • 1. Boil the pasta

    • Bring a large pot of salted water to a boil.

    • Add the pasta and cook until al dente (firm to the bite), according to package instructions.

    • Reserve 1 cup of pasta water, then drain the pasta.

    2.Prepare the sauce

    • In a bowl, mix:

      • 4 egg yolks + 1 whole egg

      • 100g Pecorino Romano

      • A generous amount of fresh black pepper

    • Whisk until smooth. Set aside.

    3. Cook the guanciale

    • In a large pan (no oil needed), cook the guanciale over medium heat until it’s crispy and golden, about 5–7 minutes.

    • Remove the pan from heat once done.

    4. Combine pasta and guanciale

    • Add the hot, drained pasta to the pan with guanciale (heat off).

    • Toss well to coat the pasta with the rendered fat.

    5. Create the sauce (off heat!)

    • Quickly pour in the egg-cheese mixture while tossing the pasta.

    • Add a bit of reserved pasta water, little by little, until a creamy sauce forms. The residual heat will gently cook the eggs — no scrambling!

    6. Final touch

    • Serve immediately with more grated Pecorino and a generous crack of black pepper on top.

    • Work fast when adding the egg mixture — if the pan is too hot, the eggs may scramble.

    • Add more pasta water for a silkier sauce.

    • Never add cream — it’s not traditional!