Introduction
True Carbonara has no cream. None. The creamy sauce is created by the magic emulsion of raw eggs, cheese, and hot pasta water. This authentic Roman recipe uses guanciale (or bacon) and Pecorino Romano to create a rich, glossy, savory pasta dish that is ready in the time it takes to boil the noodles.
Why You’ll Love This Recipe
- Authentic Technique: Learn to make it the real Italian way.
- Ready in 20 Minutes: The ultimate fast food.
- Rich & Creamy (No Cream!): The egg technique creates a silkier sauce.
- Simple Ingredients: Pasta, eggs, cheese, pork, pepper.
- Impressive Skill: Mastering the egg temper makes you feel like a chef.
Ingredients
- 1 lb spaghetti
- 4 large eggs
- 1 cup grated Pecorino Romano (or Parmesan)
- 8 slices bacon or pancetta, chopped
- Lots of black pepper
Instructions
- Boil pasta in salted water.
- Fry bacon until crisp. Remove from heat but keep fat in pan.
- Whisk eggs, cheese, and pepper in a bowl.
- Drain pasta, reserving 1 cup water.
- Toss hot pasta in the bacon pan (off heat).
- Crucial Step: Slowly pour egg mixture over pasta while tossing vigorously. Add pasta water as needed to create a creamy sauce. The heat of the pasta cooks the eggs without scrambling them.
Tips
Remove the pan from the heat before adding eggs to avoid scrambled eggs.