Authentic Creamy Carbonara Recipe
This authentic creamy carbonara recipe is one of those simple Italian recipes that is a classic for a reason. It’s perfect. The few ingredients work in complete symphony and is a testament that poor cuisine can be as delicious, if not more, that the most expensive dish!
Ready to take your Carbonara to the next level?
And for those who were always hesitant to try making it at home, it’s time you try it! Don’t worry, we’ll guide you through each step.
Carbonara FAQ
What is carbonara made of?
Traditional Carbonara is an Italian pasta dish that originates from Rome. It is typically made using spaghetti, although other types of pasta like rigatoni or fettuccine can also be used. The key ingredients are guanciale (Italian cured pork cheek), Pecorino Romano cheese, eggs, and freshly ground black pepper. Some versions also use Parmesan cheese.
What is the golden rule of cooking a carbonara?
The golden rule of cooking a carbonara is to respect the simplicity of the dish. That means using high-quality ingredients and not adding extras like cream. But, the most important rule is to mix the cooked pasta with the egg-cheese mixture off the heat to avoid scrambling the eggs, aiming to create a silky, creamy sauce instead.
Does carbonara have cream in it?
Traditional Italian Carbonara does not contain cream. The creamy texture of the sauce comes from the mixture of eggs and cheese, not from added cream.
Do you put egg in carbonara?
Yes, eggs are a crucial component of carbonara. They are whisked with cheese and then the hot pasta is added to this mix – the heat from the pasta cooks the egg slightly, creating a rich, creamy sauce.
What kind of cheese is good in carbonara?
Traditionally, carbonara is made with Pecorino Romano, a salty and tangy sheep’s milk cheese. However, many recipes also include Parmesan cheese for a more rounded flavor.
What is the secret ingredient in carbonara?
The secret ingredient in carbonara is not so much a secret, but a method: using the starchy pasta water. Adding a bit of the pasta cooking water to the egg and cheese mixture helps to create the creamy, silky sauce that carbonara is known for.
How do I stop my carbonara scrambling?
To avoid scrambled eggs in your carbonara, be sure to mix the cooked pasta with the egg and cheese mixture off the heat. The residual heat from the pasta will gently cook the eggs without scrambling them. Adding a bit of pasta water can also help to keep the sauce creamy and prevent it from scrambling.
If you prefer using heat, just lower it to the minimum and be quick with the last step.
Authentic Creamy Carbonara Recipe
Here are the simplified steps to make a mean Carbonara pasta that’s quick and easy. Happy cooking!
Authentic Creamy Carbonara Recipe
Equipment
- 1 large pan
- 1 medium large pot
- 1 cooking spoon
- 1 small bowl
- 1 cheese grater
- 1 pasta fork or tweezers
Ingredients
- 200 gr Spaghetti con curva or Rigatoni or Linguine
- 120 gr guanciale ham cubed
- 3 egg yolks
- 30 gr pecorino cheese or Romano
- salt and lots of pepper
- Belmorso Extra Virgin Olive Oil or Novello just a drizzle
Instructions
- Sauté the guanciale with just a drizzle of Belmorso EVOO.
- Boil the water for the pasta.
- Grate the pecorino cheese.
- Separate the yolks in a bowl.
- Add 1 tablespoon pasta water to the yolks and mix delicately.
- Add the pasta to cook.
- Then add half the pecorino cheese you grated and mix. If needed, add an extra tablespoon of pasta water and mix well. Don't over mix though!
- Finish with a generous sprinkle of black pepper and a light mix.
- Drain the pasta and leave some cooking water aside.
- Add the pasta back to the pot with 3 tablespoons cooking water.
- Add the egg cream, and mix it into the pasta off the heat.
- Serve your authentic creamy carbonara.
- Don't forget to top it with the remaining grated pecorino cheese! Buon appetito.
Other Authentic Pasta Recipes From Rome
