Carbonara

Spaghetti Carbonara

Spaghetti Carbonara is one of Italy’s most famous pasta dishes, known for its creamy texture and rich flavor. Originating from Rome, this dish relies on a few high-quality ingredients to create a perfect harmony of taste and texture. Unlike many modern adaptations, authentic Carbonara does not contain cream, relying instead on eggs, cheese, and rendered pork fat for its luxurious sauce.

What Happens If I Add Cream?

Traditional Italian Carbonara does not include cream. Adding cream alters the dish’s texture and dilutes the rich, velvety consistency achieved through emulsification of egg yolks, cheese, and pasta water. While some non-traditional versions use cream for added richness, purists argue that this detracts from the authentic flavor and mouthfeel.

Ingredients in Carbonara Sauce

A true Carbonara sauce consists of only a handful of ingredients:

• Egg yolks – Provide richness and help create the creamy sauce.
• Pecorino Romano – A sharp and salty cheese that enhances the dish’s depth.
• Guanciale – Cured pork cheek that imparts a distinctive, slightly sweet flavor.
• Black pepper – Freshly cracked black pepper adds a subtle heat and complexity.
• Pasta water – The secret to a silky, emulsified sauce.

Guanciale for (Real) Carbonara

Guanciale is the key ingredient that differentiates real Carbonara from imitations. Made from pork cheek, it has a high-fat content that melts into the sauce, adding depth and umami. While pancetta or bacon can be substituted, they lack the same richness and complexity. For an authentic taste, always use guanciale.

How to Make (Real) Carbonara

Making authentic Carbonara requires technique and timing. The key steps involve properly cooking the guanciale, preparing the sauce, and ensuring a smooth, creamy consistency without scrambling the eggs.

Watch How to Make It

For a visual guide on making traditional Carbonara, watch this step-by-step video demonstration:

[Insert video link here]

Carbonara (Real)

Ingredients

• 200g spaghetti
• 100g guanciale, diced
• 3 large egg yolks
• 50g Pecorino Romano, finely grated
• Freshly cracked black pepper
• Salt (for pasta water)

Garnish (Optional):

• Extra Pecorino Romano
• Additional black pepper

Instructions

1. Prepare the pasta water: Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, reserving about 1 cup of pasta water.
2. Cook the guanciale: In a pan over medium heat, cook the guanciale until crispy and the fat is rendered. Remove from heat.
3. Make the sauce: In a bowl, whisk together the egg yolks, Pecorino Romano, and a generous amount of black pepper.
4. Combine: Add the cooked pasta to the pan with the guanciale, tossing to coat in the rendered fat. Remove from heat.
5. Emulsify the sauce: Slowly mix in the egg mixture, stirring continuously and adding reserved pasta water as needed to create a silky sauce.
6. Serve: Plate the pasta, garnishing with additional Pecorino Romano and black pepper if desired.

Recipe Notes:

• Avoid direct heat when adding the eggs to prevent scrambling.
• Use Pecorino Romano rather than Parmesan for a more authentic flavor.
• Guanciale is key for the best taste, but pancetta can be used in a pinch.
• Pasta water is essential for creating the right sauce consistency.

Enjoy your authentic Italian Carbonara!