Pasta carbonara is the third of the four holy Roman pastas. Beginning with cacio e pepe, we add guanciale to create pasta alla gricia. Building on alla gricia, we incorporate egg for carbonara. Then for the fourth, all’amatriciana, we swap the egg for tomato and add wine.
The origins of carbonara are murky, with no clear consensus on when or where it originated or how it got its name. Food historians mostly agree on its rise to popularity after WWII, connecting the name to various coincidences, anecdotes, and similarities. But let’s be honest—we don’t care about the history, it’s the taste that matters!
Of the four Roman pastas, carbonara is perhaps the most recognized and widely available in the U.S., though it’s rarely made like it is in Italy. Due to the scarcity of guanciale, pancetta is often substituted. Big-box grocery stores typically lack authentic Italian pasta, and while pecorino romano is sometimes found, many American restaurants opt for parmesan. So, the first piece of advice is to seek out the proper ingredients, as the right flavors will elevate the dish and you’ll be glad you did!
This recipe is inspired by Chef Nabil at Ristorante Roscioli e Salumeria in Rome, with a special nod to Chef Aloena from Prima Italia for the gift of guanciale. Enjoy!
Let’s Make Pasta Carbonara
This is a simple dish with only five ingredients and we start with prepping the guanciale.
Slice and prep the guanciale, then fry it over high heat quickly crisping the outside. Remove from heat and transfer the guanciale with a tablespoon of the rendered fat to a separate bowl.
Boil the pasta in lightly salted water, because guanciale is naturally salty. While the pasta is boiling, whisk together the eggs in a large stainless steel bowl, pot or pan. Add a few twists of black pepper and the pecorino cheese. Use a spatula to fold it together to form a thick paste
Add a couple spoons of pasta water and the guanciale. Fold it all into a thick, creamy paste while holding it above the boiling water.
When the pasta is ready, pick it out of the water with tongs, hold and drain briefly then add it to the pan with the egg and guanciale mixture. Stir to combine and add pasta water if necessary to get a creamy sauce.
Divide and plate in crispy parmesan bowls and garnish with more pecorino-romano to taste. Print
Pasta Carbonara
Authentic Italian pasta with Guanciale
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 2 servings 1x
Ingredients
- 1 egg yolk
- 1 whole egg – use only half the white
- 3/4 cup pecorino romano cheese – finely grated into almost powder
- 8 oz Italian bronze die cut durum wheat dried pasta – Mancini or Barilla al forno
- Freshly ground black pepper – to taste
- 4 oz guanciale (pork jowl) – divided
Crispy Parmesan bowls – get the recipe HERE (optional)
Instructions
- Prep the guanciale by removing any pepper or rind, cut into 1/4“ thick slices off the jowl. Lay the jowl flat and slice it lengthwise, dividing half the meat on each side of the slices. Finish by dicing it into about thirty bite size pieces Each piece about 1/4” X 1/2” x 1/2”
- Heat a non-stick pan over medium heat until hot, then cook the guanciale quickly, keeping the pieces moving until they are crispy outside but tender inside, tilt the pan to separate the guanciale and the rendered fat, then transfer the guanciale to a bowl. Add 1 tablespoon of the fat to the guanciale and let it rest
- Cook the pasta in a pot of lightly salted water until al dente. Taste the pasta to check
- While the pasta is boiling, whisk together the eggs in a large stainless steel bowl, pot or pan, add a few twists of black pepper and the pecorino. Use a spatula to fold it together to form a thick paste
- Add a couple spoons of pasta water and the guanciale. Fold it all into a thick, creamy paste holding it above the boiling water
- When ready, transfer the pasta from the pot with tongs, shake once, then add it to the egg/cheese/gaunciale mix. Stir and toss with the tongs until everything is integrated and coated with the creamy sauce. Adjust with a spoonful of pasta water or a little more cheese as necessary
- Divide and plate in a crispy parmesan bowl. Sprinkle each serving with more pecorino-romano, the remaining guanciale and cracked black pepper