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Classic Italian Carbonara with Guanciale and Pecorino Romano Recipe

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★★★★★

4.6 from 627 reviews

Classic Italian Carbonara recipe with creamy egg and Pecorino Romano cheese sauce, crispy guanciale, and perfectly al dente spaghetti. This easy-to-make pasta dish uses simple ingredients yet creates a rich and flavorful meal that’s perfect for any occasion.

Ingredients

Scale

Pasta

  • 1 pound dry spaghetti
  • 2 teaspoons kosher salt, plus more as needed
  • 1/4 cup pasta cooking water (reserved during cooking)

Sauce

  • 4 large eggs, at room temperature
  • 2 large egg yolks, at room temperature
  • 1 ounce finely grated Pecorino Romano cheese (about 2/3 to 1 cup, do not use pre-grated), plus more for serving
  • 1 pinch kosher salt
  • 1 teaspoon coarsely ground black pepper, plus more for serving

Guanciale

  • 1 (8-ounce) piece guanciale or pancetta, cut into 1/2-inch wide matchsticks (about 1 1/2 cups)

Instructions

  1. Boil the pasta water: Bring a large pot of water to a boil over medium-high heat. Add 2 teaspoons kosher salt before adding pasta.
  2. Cook the guanciale: Place 8 ounces of matchstick-cut guanciale in a large nonstick skillet. Cook over medium heat until it starts to sizzle, about 2 minutes. Reduce heat to medium-low and cook, stirring occasionally, until browned and crisp, about 6 to 10 more minutes. Transfer guanciale to a plate using a slotted spoon and keep the rendered fat in the pan.
  3. Cook the pasta: Add 1 pound dried spaghetti to the boiling water. Cook according to package directions until just al dente, about 8 to 12 minutes. Reserve 1/4 cup of the pasta cooking water before draining.
  4. Prepare the egg mixture: In a medium bowl, whisk together 4 large eggs, 2 large egg yolks, 1 ounce finely grated Pecorino Romano cheese, and 1 pinch kosher salt until well combined.
  5. Temper the egg mixture: While whisking constantly, slowly drizzle 1 tablespoon of the hot rendered guanciale fat into the egg mixture, followed by 1/4 cup of reserved pasta cooking water. This tempers the eggs and prevents scrambling.
  6. Combine pasta and guanciale fat: Turn off the heat under the guanciale skillet. Add 1 teaspoon coarsely ground black pepper to the skillet and stir to combine. Transfer the hot pasta directly into the skillet with tongs. Add 1/4 cup reserved pasta water and toss until the pasta is well coated and most of the water and fat are absorbed.
  7. Add the egg mixture and guanciale: While constantly tossing the pasta, slowly pour the egg mixture into the center of the skillet, avoiding the edges, to create a creamy sauce. Add the crisp guanciale and continue tossing until the sauce coats the pasta evenly.
  8. Adjust consistency: If the sauce is too thin and not coating the pasta well, turn the heat on to the lowest setting and cook while tossing constantly until the sauce thickens slightly. Move the skillet around to avoid hot spots to prevent scrambling the eggs.
  9. Season and serve: Taste and adjust seasoning with more kosher salt and black pepper as needed. Serve immediately in large or individual bowls with extra grated Pecorino Romano cheese and freshly ground black pepper on top.

Notes

  • Use guanciale for authentic flavor, but pancetta can be a substitute.
  • Do not use pre-grated Pecorino Romano cheese as it won’t melt properly.
  • Make sure eggs are at room temperature to ensure a smooth sauce.
  • Temper the eggs carefully with fat and pasta water to avoid scrambling.
  • Serve immediately as carbonara sauce can thicken and dry if left sitting.

Keywords: Carbonara, Pasta, Italian, Guanciale, Pecorino Romano, Classic Pasta Recipe, Spaghetti Carbonara

Find it online: https://thehungrymason.com/classic-italian-carbonara-with-guanciale-and-pecorino-romano-recipe/