Carbonara is a famous Italian pasta dish. Our authentic recipe from Rome provides easy instructions for making this delicious dish the way the Romans do!
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Main Course
Cuisine: Italian
Keyword: carbonara, Italian pasta, Italian recipe, pasta carbonara, pasta recipe
Servings: 2people
Calories: 600kcal
Author: Jessica Scipioni
Ingredients
1/2poundpasta, bucatini or rigatoni250 g
3/4cupguanciale, sliced in thin slivers150 g
4egg yolks
1/4cupgrated Pecorino cheese50 g
dashsalt
dashpepper
Instructions
Cook pasta in boiling, salted water according to package directions. Drain. Set aside hot pasta water for later use.
Slice the guanciale and simmer in a non-stick pan on medium heat.
Mix the 4 egg yolks with half of the Pecorino cheese.
Pour a ladle of the boiling pasta water on the egg-Pecorino mixture.
Add the drained pasta to the pan of guanciale, turn off the stove, pour in the egg-Pecorino mixture, and continuously stir. Add hot pasta water if the mixture starts to become dry.
Add the remaining Pecorino, garnish with black pepper, and serve.
Notes
My preferred pasta for carbonara is rigatoni.
If you can't find guanciale in your area, you can substitute pancetta. Remember to add a little extra virgin olive oil if you make this substitution.