best Italian carbonara
Learn how to make authentic Italian carbonara, a classic pasta dish that originated in Rome, Italy. The rich and creamy sauce is made from eggs, cheese, pancetta (or guanciale), and black pepper. Follow this basic recipe to create a delicious carbonara dish:
ingredients:
- 400g (14 oz) spaghetti or any other pasta
- 150g (5 oz) diced pancetta or guanciale
- 3 large eggs
- 100g (3.5 oz) grated Pecorino Romano cheese
- Freshly ground black pepper
- Salt for pasta water
- Olive oil (optional)
- Chopped parsley (optional, for garnish)
Instructions:
1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package instructions. Reserve about 1 cup of pasta cooking water, then drain the pasta.
2. While the pasta is cooking, heat a drizzle of olive oil in a skillet over medium heat. Add the diced pancetta or guanciale and sauté until it's crispy and golden brown. Remove from heat and set aside.
3. In a bowl, whisk together the eggs, grated Pecorino Romano cheese, and a generous amount of freshly ground black pepper. The cheese will provide saltiness, so you may not need to add extra salt.
4. Once the pasta is cooked and drained, return it to the pot (off the heat). Immediately pour the egg and cheese mixture over the hot pasta. Toss quickly and thoroughly to combine. The heat from the pasta will cook the eggs, creating a creamy sauce.
5. If the sauce seems too thick, gradually add a bit of the reserved pasta cooking water until you reach your desired consistency. The goal is to create a creamy, emulsified sauce that coats the pasta.
6. Add the crispy pancetta or guanciale to the pasta and give it another toss to distribute the ingredients evenly.
7. Serve the carbonara immediately, garnished with additional grated Pecorino Romano cheese, freshly ground black pepper, and chopped parsley if desired.
Note: Authentic Italian carbonara does not include cream or onions, and the sauce is created solely from eggs and cheese emulsified with pasta water. Pecorino Romano cheese is typically used, but you can use a mixture of Pecorino and Parmesan if you prefer.
Enjoy your homemade Italian carbonara!