4 Steps Classic Carbonara Recipe

 

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Begin by removing the pork rind and the pepper crust from the guanciale.
Cut it first into slices and then into cubes about 0.5cm thick. Place these pieces into a non-stick pan over medium heat, allowing them to brown for about 15 minutes and ensuring they don't burn. Proceed by putting on the stove a pot with water to cook the pasta.

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Crack 4 egg yolks and 1 whole egg into a bowl, then grate 90% of the pecorino cheese into the mixture (reserving the remainder for later). Season with some freshly ground black pepper and whisk by hand until the mixture becomes creamy. Meanwhile the pasta water has reached its boiling point; add to the water some coarse salt together with the pasta. Cook al dente (for slightly less time than instructed on the pasta package). Add to the egg mixture some of the grease created from the guanciale pan and a tablespoon of cooking water, to slightly dilute the cream. If the consistency is not creamy enough, gradually add more cooking water while continuing to whisk.

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As the guanciale finishes cooking, remove it from the pan and set it aside, leaving
the rendered fat behind. Drain the pasta al dente directly into the pan with the guanciale fat and briefly toss it to coat evenly.

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Take the pan off the heat and swiftly pour the egg and pecorino cheese mixture into the pasta. Mix vigorously to combine the ingredients. Serve the carbonara immediately, garnishing with the reserved pecorino cheese and a sprinkle of freshly ground black pepper.


Enjoy your flavourful carbonara straight from the pan to the plate!

 

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.

Carbonara Tips 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.   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.   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