How to Make the Perfect Carbonara

Pasta alla carbonara” in its original Italian name, is a tasty main course known and loved all over the world. A pride of the traditional Italian cuisine.

It’s a simple and very tasty sauce but to the perfect, it needs to be made following to some rules. This is a typical dish particularly in the Roman cuisine, and it’s made with simple ingredients such as eggs, pecorino cheese and guanciale.

For a perfect carbonara sauce, the fundamental rule is to use the right ingredients: always remember that carbonara is made with guanciale, and not with bacon. 

The use of the guanciale actually makes the carbonara less fat and most important, it gives a much more delicate flavor. The result is very different.

However, for the perfect carbonara sauce, another important rule must be acknowledged: the dressing must be a cream. That’s why eggs should not be fully cooked, but remain well mixed and creamy around the pasta, becoming a real sauce.

List of ingredients required

  • 6 eggs

  • 400g of pasta, spaghetti are a popular choice but it can be any.

  • 50G of grated Roman pecorino cheese

  • 30g of grated parmesan cheese

  • 1 high slice of guanciale

  • Freshly ground black pepper

  • Extra virgin olive oil

  • Salt

You will need large pan, a large bowl and a whisk or mixer to prepare everything.

The Recipe

  1. Grab the guanciale and cut it into small cubes

  2. In a pan with a little oil, fry it until it turns golden, then turn off and set aside

  3. In a large bowl, break the eggs, add a pinch of salt, and beat them with a whisk until frothy

  4. Little by little add all the pecorino cheese, while keep beating and then add the parmesan

  5. Keep beating until you get a thick and homogeneous cream

  6. Add the fryed guanciale, a generous amount of pepper and mix again with the whisk or the mixer

  7. Now transfer the cream into a large saucepan

  8. Cook the pasta in salted boiling water, take 1 ladle of water and add it to the cream in the saucepan

  9. Stir the cream with a quickly movement

  10. Drain the pasta ‘al dente’ and pour it into the saucepan and turn on the heat immediately after draining the pasta

  11. Stir the pasta with the cream, stirring fast with a wooden spoon or fork

  12. Serve immediately, with a handful of grated pecorino cheese and a sprinkling of pepper.