Traditional Italian Carbonara

Carbonara is a classic Italian pasta dish that's rich, creamy, and incredibly satisfying. Made with just a few simple ingredients, it’s a perfect example of how Italian cuisine turns humble ingredients into culinary masterpieces. Let’s dive into the recipe!

Ingredients:

• 400g spaghetti – or your preferred pasta
• 150g guanciale – or pancetta, cut into small strips
• 2 large eggs
• 1 large egg yolk
• 50g Pecorino Romano cheese – finely grated
• 50g Parmesan cheese – finely grated
• 2 cloves garlic – peeled and left whole (optional)
• Salt and freshly ground black pepper – to taste
• Fresh parsley – finely chopped for garnish (optional)

Instructions:

Cook the Pasta:

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente.

Prepare the Sauce:

2. In a large mixing bowl, whisk together the eggs, egg yolk, Pecorino Romano, and Parmesan cheese until well combined. Set aside.

Cook the Guanciale:

3. In a large skillet, cook the guanciale over medium heat until it’s crispy and golden brown. If you’re using garlic, add it to the skillet to infuse the oil with its flavour, then discard the garlic after cooking.

Combine Pasta and Sauce:

4. Drain the spaghetti, reserving about 1 cup of the pasta cooking water.
5. Quickly add the hot pasta to the skillet with the guanciale, tossing to coat the pasta in the rendered fat.
6. Remove the skillet from the heat and immediately pour the egg and cheese mixture over the pasta, tossing vigorously to create a creamy sauce. Add the reserved pasta water a little at a time to reach the desired consistency.

Season and Serve:

7. Season generously with freshly ground black pepper and a pinch of salt if needed. Garnish with additional grated cheese and fresh parsley if desired.
8. Serve immediately and enjoy this classic Italian delight.

Tips for Perfect Carbonara:

• Guanciale vs. Pancetta: Guanciale, made from pork cheek, is the traditional choice for Carbonara. However, pancetta, made from pork belly, is a good substitute if guanciale is not available.
• Pasta Water: The reserved pasta water is starchy and helps to create a silky, smooth sauce.
• Avoid Scrambling the Eggs: To prevent the eggs from scrambling, remove the skillet from the heat before adding the egg mixture, and toss the pasta quickly and continuously.