Description
An authentic Italian carbonara recipe that uses only five ingredients—eggs, cheese, pork, pasta, and black pepper—to create a creamy, luxurious sauce without any cream. This dish is faster than delivery and offers restaurant-quality flavor at home.
Ingredients
- 8 ounces (225g) Guanciale or Pancetta, sliced
- 3 large egg yolks
- 1 large whole egg
- 1 cup (100g) Pecorino Romano Cheese, freshly grated
- 1 pound (450g) Dry Spaghetti or Rigatoni
- 1 to 2 teaspoons Freshly Cracked Black Pepper
- 1 tablespoon Salt (for pasta water)
Instructions
- In a heatproof bowl, whisk the eggs and egg yolks together until smooth. Add the grated Pecorino Romano and about three-quarters of the cracked black pepper. Whisk until a thick, paste-like consistency forms. Set aside.
- Place a large skillet over medium heat. Add the sliced pancetta or guanciale without adding oil or butter. Cook undisturbed for a few minutes until golden, then flip and continue cooking until crispy and browned on all sides (8-10 minutes).
- Remove the crispy pork with a slotted spoon and set aside on a paper towel, leaving the rendered fat in the pan.
- Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente. About two minutes before the pasta is done, scoop out 1.5 cups of starchy pasta water and set aside. Drain the pasta without rinsing.
- Reduce the heat under the skillet with the pork fat to low. Add the drained pasta to the skillet and toss to coat in the fat for one minute.
- Remove the skillet from the heat entirely and let it cool for about 30 seconds.
- Pour the egg and cheese mixture over the pasta. Immediately start tossing and stirring vigorously with tongs. The residual heat will gently cook the eggs into a creamy sauce.
- If the sauce is too thick, add reserved pasta water a tablespoon at a time until a glossy, creamy consistency is reached.
- Stir in the crispy pancetta pieces (reserving a few for garnish). Taste and add more black pepper if desired. Serve immediately on warm plates, topped with reserved pancetta and a final crack of black pepper.
Notes
The key to authentic carbonara is temperature control. Always remove the pan from the heat before adding the egg mixture to prevent scrambling. Use freshly grated cheese, as pre-grated cheese contains anti-caking agents that prevent smooth melting. Save the starchy pasta water; it is essential for emulsifying the sauce. Do not freeze this dish as the eggs and cheese do not freeze well.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sodium: 900
- Fat: 28
- Saturated Fat: 10
- Carbohydrates: 70
- Protein: 28
Keywords: Italian, Carbonara, Pasta, Pancetta, Guanciale, Egg Sauce, Weeknight Dinner, 5-Ingredient Recipe, Authentic Italian