A Creamy and Timeless Roman Delight
Jump to RecipePasta carbonara is a beloved dish that holds a special place in my heart. Passed down from my mom, it has become my signature dish, reminding me of cherished memories in the kitchen with her while she taught me how to cook. Over the past 25 years, I’ve experimented with countless variations, but I always find myself coming back to the basic recipe that guarantees creamy, cheesy deliciousness. In this blog post, I will share this tried-and-true recipe.
While the origins of Pasta Carbonara are a subject of debate and there are multiple theories, I will not try to bore you with any details as I honestly don’t know them. I do know that it is a much-beloved pasta dish in the city of Rome and its surrounding region. The origins also seem to be humble, using only a few simple ingredients such as cured pork, eggs, and cheese. The other thing I love about Carbonara is how quickly you can make it. It’s a great fix if you’re really hungry as you’ll be eating within 30 minutes of starting to cook this delicious meal!
What is Guanciale, and why is it important?
Guanciale is by far the best option for pasta carbonara due to its authentic taste, rich flavor profile, and connection to the traditional Roman recipe. Its unique and intense flavor, derived from the pork jowl or cheeks, adds a distinct touch to the dish. With a perfect balance of fat and meat, guanciale provides a melt-in-your-mouth tenderness and a delicate pork essence that enhances the overall experience of pasta carbonara. Additionally, its complex, smoky notes contribute to the dish’s depth and complement the creamy, cheesy elements.
While pancetta and bacon can be used as substitutes, they offer different flavor profiles. Pancetta is a close alternative in terms of texture and taste, but it lacks the depth of flavor found in guanciale. Bacon, although providing smokiness, may overpower the other flavors in the dish. Therefore, if you want to achieve the true essence of pasta carbonara and honor its traditional roots, guanciale remains the preferred choice, ensuring an authentic and exceptional flavor profile that will have you traveling to Rome.
While guanciale is the traditional choice for authentic carbonara, it may not be readily available in some regions. Feel free to substitute it with pancetta or bacon, as I often do for my family. The smoky flavors of bacon can be a delightful alternative that my kids love even though I know it’s no longer the original Roman delight that I grew up with.
The Perfect Carbonara Recipe:
Now, let’s dive into the recipe that has stood the test of time, consistently delivering a creamy and flavorful carbonara experience. Here are the ingredients you’ll need:
- Your favorite pasta (I really like rigatoni on this one as they really absorb the creamyness)
- Guanciale, or alternatively pancetta
- Eggs
- A little bit of butter
- Pecorino romano cheese
- Pasta water
- Freshly ground black pepper, that’s it!
There’s a science to the awesome creaminess of carbonara, there’s no need for oil or cream, it’s almost like magic, but you need to follow the directions, otherwise you may end up with pasta and scrambled eggs. I like to add a little butter to add some extra, a secret from a roman nonna that my mom passed on to me.
Pasta Carbonara: A Creamy and Timeless Roman Delight
4
servings15
minutes15
minutesKeep the screen of your device on
Ingredients
1 lb 0.45 kg Pasta (Fusilli, Rigatoni, Farfalle, or Spaghetti)
10 oz 283.5 g Guanciale (or Pancetta/Bacon)
5 5 Eggs (4 yolks and 1 whole)
3.5 oz 99.22 g Pecorino Romano cheese
1 oz 56.7 g Butter
Freshly ground black pepper
Water from the pasta
Peperoncino flakes (optional)
Directions
- Boil the pasta in salted water until al dente, according to the package instructions. Save a cup of pasta water before draining.
- While the pasta is cooking, prepare the sauce. Cut the guanciale (or pancetta/bacon) into small pieces. In a large skillet, over medium heat and add the guanciale. Cook until it turns golden and slightly crispy. You will notice that the fat turns translucent after just a few seconds on the skillet. I like to add a couple of spoonfuls of pasta water at the end of the guanciale cooking process to add some liquid to the mixture. Turn the heat off and remove as you don’t want the skillet to be too hot for the next steps of the process.
- In a bowl, whisk together the eggs, yolks, and grated Pecorino Romano cheese. Season generously with freshly ground black pepper.
- Once the pasta is cooked, drain it and add it to the skillet with the guanciale. Toss the pasta with the guanciale and add the butter which will melt with the heat of the pasta. Ensure the pieces are evenly distributed.
- Then, quickly pour the egg and cheese mixture over the pasta, along with some pasta water stirring vigorously. The heat of the pasta will cook the eggs and create a creamy sauce.If the sauce appears too thick, add some more of the saved pasta water to achieve the desired consistency. Remember, it needs to be creamy!
- Serve the pasta carbonara immediately, garnishing with an extra sprinkle of Pecorino Romano cheese and a twist of freshly ground black pepper. If you like some heat to your pasta you can safely add some peperoncino flakes as well which will work wonders on this dish.
Notes
- The skillet with the pasta and guanciale must not be over the heat when you mix in the egg and cheese mixture, otherwise, the pasta’s texture will not be creamy but will resemble more like pasta with scrambled eggs.
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Conclusion:
Pasta carbonara is more than just a dish; it’s a cherished tradition that connects us to beloved places and loved ones. Through the years, I’ve refined my recipe, always returning to the simplicity of the basic ingredients and technique. Whether you choose to follow the traditional path with guanciale or embark on your own variation, the creamy, cheesy deliciousness of pasta carbonara will surely leave you craving for more. So, gather your ingredients, start cooking, and let the aroma of this timeless Roman delight fill your kitchen. Buon appetito!
