Carbonara has taken different forms worldwide, but if you ask the Italians or the Romans specifically, they’ll say you only need 5 ingredients to make an authentic spaghetti carbonara. Which are:
- Guanciale – Not bacon or pancetta. They are all from different cuts of pork. Guanciale from the cheeks and pancetta from the belly. While bacon is a rough mix, so when you use bacon, you don’t really know what exact cut of pork it is.
- Eggs – Specifically the yolk, for its rich creamy consistency. It’s also less easy to scramble and gives a nice sheen
- Black pepper
- Pecorino cheese – Parmesan cheese is also an acceptable substitute or a mixture of both.
- Spaghetti – The two most used pasta for carbonara are spaghetti, rigatoni or bucatini. However, the original recipe calls for spaghetti. Any other pasta is also adequate.
How to make authentic spaghetti carbonara:
- Place the egg yolk in a small bowl, add the black pepper, half the pecorino cheese and 1 tablespoon of water. Whisk into a creamy consistency and set aside to use later.
- Place a large pot of water with salt over high heat. Bring to a boil and toss in the spaghetti to cook for 8 minutes.
- In the meantime, a couple of minutes before the pasta is cooked; place a pan over medium heat, toss in the guanciale and cook for 2 minutes until they’re golden brown.
- Once the pasta is cooked, turn the heat off from the pan of guanciale, then take the pasta from the boiling water and transfer it into the pan.
- Pour the creamy egg yolk mixture into the pan and mix until it is all incorporated. Also, add a tablespoon of pasta water. toss together and serve immediately.
Following my previous article of 10 different pasta from various regions in Italy, I will be sharing recipes with each of the pasta I mentioned in my list. The first is my recipe for this authentic spaghetti carbonara. You might also like to check out my recipe for carbonara using freshly made tagliatelle or a more unorthodox recipe for spaghetti carbonara that uses pancetta and parmesan with an addition of olive oil.
Spaghetti alla Carbonara Romana
Authentic carbonara recipe made the way the Romans do it. Simple, creamy and delicious
Ingredients
- 100 g Guanciale (sliced)
- 2 large egg yolk
- 1 tsp black pepper
- 60 g pecorino cheese (grated)
- 180 g spaghetti
Instructions
- Place the egg yolk in a small bowl, add the black pepper, half the pecorino cheese and 1 tablespoon of water. Whisk into a creamy consistency and set aside to use later.
- Place a large pot of water with salt over high heat. Bring to a boil and toss in the spaghetti to cook for 8 minutes.
- In the meantime, a couple of minutes before the pasta is cooked; place a pan over medium heat, toss in the guanciale and cook for 2 minutes until they're golden brown.
- Once the pasta is cooked, turn the heat off from the pan of guanciale, then take the pasta from the boiling water and transfer it into the pan.
- Pour the creamy egg yolk mixture into the pan and mix until it is all incorporated. Also, add a tablespoon of pasta water. Toss together and serve immediately. Top with the rest of the pecorino and some black pepper
Notes
Adding water to the egg-cream mixture prevents it from scrambling. Removing the pan from the heat before adding the egg is also important.
Nutrition
Calories: 864kcal | Carbohydrates: 70g | Protein: 29g | Fat: 51g | Saturated Fat: 21g | Cholesterol: 269mg | Sodium: 802mg | Potassium: 258mg | Fiber: 3g | Sugar: 3g | Vitamin A: 375IU | Calcium: 364mg | Iron: 2mg
Tried this recipe?Mention @Immaculateruemu or tag #iruemurecipes!
