Pasta Alla Carbonara or simply known as Carbonara is a typical rustic dish from Roma. It’s one of the most famous Italian recipes because it’s extremely easy to prepare and it’s full of taste. One of the main ingredients is Guanciale, an Italian cured pork jowl guanciale-italian-cured-pork-jowl.
Here is some useful tips to prepare the classic Carbonara you can eat in Rome:
- Please don’t add cream – not even a drop!
- Onion, garlic and oil are unnecessary.
- Pecorino or Parmigiano cheese? The tradition calls for Pecorino Romano.
- Do not substitute Guanciale ‘pork cheek/jowl’ with bacon or pancetta – unless you can’t get Guanciale.
- Short or long pasta? The dried one you prefer – but better to avoid fresh pasta.
- Whole eggs or only yolks? According to the tradition, one should use only yolks to achieve a thicker and more homogeneous sauce. You can substitute one of the yolks for a whole egg if you wish to obtain a less dense cream.
- Never combine the eggs whilst pasta it’s still on the stove! You will get scrambled eggs or an omelette – which are good of course, but not carbonara
Serves: 2 | Preparation time: 10 mins | Cooking time: 15 mins
- Pasta: Maccheroni or Rigatoni or Spaghetti: 180 g
- Guanciale (Pork cheek/jowl): 80 g
- Pecorino cheese, grated: 50 g
- Eggs, whole: 1
- Egg yolks: 2
- Black pepper: to taste
Cook the pasta in boiling unsalted water.
Beat up the egg and the egg yolk in a large bowl, which must be big enough to hold all of the pasta at a later stage. Add almost all the grated Pecorino Romano and a generous amount of freshly ground pepper.
Cut Guanciale into thin strips and fry them up in a pan over low heat until traslucent, then heat it up and fry it until the fat melts and the strips are well browned and crispy.
Tip: To enjoy a proper carbonara, it’s important to cook the pasta “al dente“: this means to drain pasta 1 to 2 minutes before the end of the cooking time written on the package.
Stir-fry pasta in the pan along with Guanciale for about 1 minute and let it flavour. Transfer pasta to the bowl with the eggs and stir immediately.
Top with some Pecorino and black pepper before serving.