Carbonara
Traditional Italian Carbonara made with guanciale, eggs, and parmesan, creating a creamy sauce without cream.
Equipment
- Non-stick pan
- large bowl
- Wooden spoon
Ingredients
- 175 g guanciale weight after skin removed
- 2 large eggs
- 2 large egg yolks
- 100 g parmigiano reggiano finely shredded
- ¼ teaspoon black pepper
- 400 g spaghetti
- 1 tablespoon cooking/kosher salt for cooking pasta
- ½ cup pasta cooking water
- 1 clove garlic finely minced (optional)
Garnish (optional)
- Parsley finely chopped
- Parmigiano reggiano
Instructions
- Cut guanciale into 0.5cm / ⅕" thick slices then into batons.
- Place eggs and yolks in a large bowl. Whisk to combine. Then stir in the parmesan and pepper.
- Bring 4 litres (4 quarts) of water to the boil with the salt. Add pasta and cook per the packet directions.
- Just before draining, scoop out ½ cup of pasta cooking water, then drain the pasta.
- While the pasta is cooking, place guanciale in a non-stick pan over medium-high heat. Cook for 4 to 5 minutes until golden. If using garlic, add it in the last minute.
- Tip the hot pasta into the pan and toss to coat in guanciale fat.
- Transfer the pasta and any residual fat in the pan into the bowl with the egg. Add ½ cup pasta cooking water. Stir vigorously using the handle of a wooden spoon for 1 minute until the sauce thickens.
- Transfer into warm bowls. Serve immediately, garnished with extra parmigiana reggiano, a pinch of black pepper, and finely chopped parsley if desired.
Notes
Use bacon instead of guanciale and parmesan instead of parmigiano reggiano for a very respectable version. Leftovers will keep for 3 days but it's best eaten freshly made.
Nutrition
Serving: 1servingCalories: 550kcalCarbohydrates: 70gProtein: 20gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 210mgSodium: 600mgPotassium: 250mgFiber: 3gSugar: 1gVitamin A: 500IUCalcium: 150mgIron: 2mg
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