A practical Italian Gourmet recipe for authentic spaghetti carbonara, with clear timings, ingredient notes and a method designed for a home kitchen.
About this recipe
This is the kind of Italian cooking we want this collection to champion: recognisable ingredients, a method that explains the important moments, and no unnecessary complication. Read the method once before starting, prepare the ingredients, and use the visual cues as well as the clock.
Authentic Spaghetti Carbonara
Prep: 15 mins Cook: 15 mins Serves: 4
Ingredients
- 320g spaghetti
- 150g guanciale, cut into small batons
- 3 large egg yolks
- 1 whole egg
- 80g Pecorino Romano, finely grated
- Freshly ground black pepper
- Fine salt, for the pasta water
Method
- Bring a large pan of water to the boil and salt it lightly. Cook the spaghetti until just al dente.
- Put the guanciale in a cold frying pan, then cook over medium heat until the fat renders and the meat is crisp at the edges. Remove the pan from the heat.
- Whisk the yolks and whole egg with most of the Pecorino and a generous amount of black pepper until thick.
- Reserve a mug of pasta water, then transfer the spaghetti to the guanciale pan and toss through the rendered fat. Allow it to cool for about 30 seconds.
- Add the egg and cheese mixture off the heat, tossing quickly. Loosen with small splashes of hot pasta water until glossy and creamy.
- Serve immediately with the remaining Pecorino and more black pepper.
Italian Gourmet note
Carbonara should be creamy from eggs, cheese, pasta water and rendered guanciale fat. No cream is needed.
Tips for the best result
Use the best core ingredients you can reasonably find, taste as you go and remember that pasta water, seasoning and heat control are often as important as an extra ingredient. Where a traditional ingredient is difficult to source in the UK, we will explain sensible substitutions rather than pretending the recipe is impossible.