Primo piatto / Italian pasta main course

Authentic Roman Carbonara Masterclass Using Traditional Guanciale and Pecorino Romano Cheese

Name: Authentic Roman Carbonara Masterclass Using Traditional Guanciale and Pecorino Romano Cheese
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Ingredients: 400 g / 14.1 oz Spaghetti or rigatoni; 160 g / 5.6 oz Guanciale, rind removed; 120 g / 4.2 oz Pecorino Romano, finely grated; 20 g / 0.7 oz Extra Pecorino Romano for serving; 4 large, about 72 g / 2.5 oz Egg yolks; 1 large, about 50 g / 1.8 oz Whole egg; 4 g / 0.14 oz Freshly cracked black pepper; about 8 g / 0.3 oz per liter/quart Coarse salt for pasta water per liter/quart; about 180 ml / 6 fl oz, as needed Reserved pasta water as needed

A classic Roman pasta masterclass built on only a few essential ingredients: crisp guanciale, finely grated Pecorino Romano, eggs, black pepper, and starchy pasta water. The goal is a glossy, creamy sauce without cream.

Prep10 minTotal10 min 4 servingsEasyAbout 690 kcal per serving

Recipe video

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Method

1
Bring a large pot of water to a boil. Salt it lightly because Pecorino and guanciale are already salty.
2
Remove the guanciale rind, then cut the meat into small strips about 1 cm / 0.4 in thick so they render evenly.
3
Place the guanciale in a cold pan. Cook over medium-low heat for 6–8 minutes, stirring often, until the fat melts and the pieces turn golden at the edges.
4
Turn off the heat. Keep the rendered fat in the pan and reserve a few crisp pieces for topping.
5
Finely grate the Pecorino Romano. The finer it is, the easier it will melt into a smooth sauce.
6
In a bowl, whisk the yolks, whole egg, Pecorino, and black pepper into a thick paste. It should look dense, not runny.
7
Cook the pasta until al dente. Just before draining, reserve plenty of starchy pasta water.
8
Temper the egg mixture by whisking in 2–3 spoonfuls of hot pasta water until glossy and loosened.
9
Add the drained pasta to the guanciale pan, away from direct heat. Toss well so every strand is coated in the fat.
10
Pour in the egg and Pecorino mixture off the heat. Toss continuously with tongs; the residual heat will thicken the sauce gently.
11
Add small splashes of pasta water until the sauce becomes shiny, creamy, and clings to the pasta. Do not scramble the eggs.
12
Serve immediately with reserved guanciale, extra Pecorino Romano, and more black pepper.

Chef notes

Serve in warm shallow bowls with crisp guanciale on top, a snowy layer of Pecorino Romano, and freshly cracked black pepper. Best eaten immediately while the sauce is fluid and glossy.
Traditional Roman carbonara contains no cream, butter, oil, garlic, onion, or parsley. Keep the pan off the heat when adding the egg mixture. If the sauce tightens, add pasta water a teaspoon at a time. If it looks wet, toss a few more seconds until it emulsifies.