Carbonara Tips

Pecorino


Grate the pecorino using a fine grater: the finer the shavings, the better it will mix/melt in the egg mixture without forming lumps.

Eggs


We recommend choosing large, pasture-raised eggs (hens with ample sun exposure and a healthy diet).

Allow the eggs to come to room temperature; blending cold eggs with pecorino could lead to a lumpy sauce.

Add more cooking water to the egg mix, should you decide to not use egg whites. Vice versa, if you go for more egg white, add less cooking water to your sauce.

Ratio: one yolk per person plus one whole egg for every three yolks.

Pasta


You can opt for any type of pasta. We selected the spaghetti cut, in line with the authentic and traditional recipe. 

You may want to choose a short cut, where each bite is rich in flavor and the sauce wraps well around the pasta.

We suggest durum wheat with a rough texture. The more the pasta surface is porous, the better it holds sauces, enhancing their flavor.

Guanciale

We suggest removing the pork rind and the pepper crust, as it has an unpleasant taste when burnt. The guanciale must be cut strictly by hand, with a sharp kitchen knife. 

You can decide to cut the guanciale into strips or cubes (0.5cm thick). Best results when cutting into thick cubes - crunchy on the outside and still tender (but not chewy) on the inside. 

Never add oil in the skillet to brown the meat, as the guanciale is already greasy by nature.

 

 

Common Mistakes:

  • Using bacon/pancetta. If my grandma had wheels, she would be a bike
  • Adding oil to the pan when browning the guanciale
  • Not whisking your egg mixture enough
  • Mixing the sauce and pasta over direct heat. Carbonara is not a pasta frittata, so the egg and pasta should always combine off the heat to prevent the mixture from splitting, losing its creaminess, and to promote egg cooking with the pasta's residual heat
  • Adding cream! That is a crime

 

The Perfect Pairing: Pasta carbonara is best enjoyed with a crisp glass of Italian white wine, such as Vermentino or Greco di Tufo, to balance out the dish's richness and enhance its savory notes. For a non-alcoholic option, try a sparkling water with a squeeze of lemon for a refreshing palate cleanser.