Carbonara
“Roman pasta legend of spaghetti tossed with guanciale, egg yolks, Pecorino Romano, and black pepper in a silky emulsion.”
Egg
Black Pepper
Spaghetti
Guanciale
Pecorino Romano
Egg YolkWhere it comes from
Carbonara is a Roman pasta dish that embodies the simplicity and elegance of Italian cuisine, emerging from the need for hearty meals among coal workers. This dish, with its creamy egg sauce and crispy guanciale, is a testament to the culinary philosophy of using minimal ingredients to create maximum flavor. A surprising fact is that traditional carbonara contains no cream, relying solely on the emulsion of egg and cheese for its richness.
On the Palate
Ingredients
Serves 4How it's made
5 steps · Show ↓21 min active
How it's made
5 steps · Show ↓- 110 min
Bring a large pot of water to a rolling boil and salt it moderately. Add the spaghetti, stirring occasionally, until cooked al dente.
- 25 min
In a large pan, fry the guanciale over medium heat until it is crispy and golden, releasing its flavorful fat.
- 32 min
In a bowl, whisk together egg yolks, grated Pecorino Romano, and a generous amount of black pepper until smooth and creamy.
- 43 min
Drain the spaghetti, reserving some pasta water. Off the heat, add the hot pasta to the guanciale, then pour in the egg mixture, tossing quickly to coat the strands without scrambling.
Watch outDon't let the egg yolks scramble — pull the pan off the heat before adding the sauce, and toss off-heat.
- 51 min
Adjust the consistency with reserved pasta water if needed, ensuring a glossy, creamy sauce that clings to each strand.
