Recipe
Authentic Roman Carbonara with Guanciale
Authentic Italian carbonara with guanciale, Pecorino Romano, Parmigiano, 4 yolks and 1 whole egg. Creamy sauce without cream or butter.
- Preparation10 min
- Cooking15 min
- Total time25 min
- Servings4 servings
- DifficultyMedium
Roman carbonara achieves its creamy texture without cream or butter: the emulsion forms by combining eggs, aged cheeses, guanciale fat and a little pasta cooking water. In this version for four people we use exactly 4 yolks and 1 whole egg, plus a mix of Pecorino Romano and Parmigiano Reggiano. The secret is to incorporate the cream off the heat, so it remains silky and does not turn into scrambled eggs.
Ingredients
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Pasta and guanciale
Egg and cheese cream
Method
Prepare the base
- Cut the guanciale into strips about 5 mm thick. Place it in a wide cold skillet, without oil, and heat over medium-low for 6-8 minutes, stirring, until the fat renders and the meat is golden on the outside. Reserve some crispy pieces to finish the dish and keep the rest with its fat in the skillet.
Image generated with AI.CiberCuba - In a large bowl, beat 4 yolks and 1 whole egg. Add 70 g Pecorino Romano, 35 g Parmigiano Reggiano and a good amount of freshly ground black pepper. Mix until a thick, uniform cream forms.
Image generated with AI.CiberCuba
Cook the pasta and emulsify
- Boil the spaghetti in plenty of lightly salted boiling water until it is one minute before al dente. Reserve at least 250 ml of the cooking water before draining.
Image generated with AI.CiberCuba - Transfer the spaghetti to the skillet with the guanciale and its fat. Add 2-3 tablespoons of cooking water and mix briefly to coat all the pasta. Remove the skillet from the heat and let it cool slightly for a few seconds.
Image generated with AI.CiberCuba - Pour the egg and cheese mixture over the spaghetti off the heat and stir vigorously, preferably with tongs, to emulsify it with the guanciale fat. Add hot cooking water gradually, one tablespoon at a time, until you obtain a silky, glossy and creamy sauce that coats the pasta. Do not return the skillet directly to the flame: the egg could curdle.
- Serve immediately in warmed plates. Scatter the reserved crispy guanciale on top, an extra pinch of black pepper and, if desired, a little more grated Pecorino or Parmigiano.
