Authentic Spaghetti Carbonara
Learn how to make an authentic spaghetti carbonara, the proper way! This classic pasta dish is rich, creamy and surprisingly easy to make.
Servings: 2 Portions
Equipment
- Large Saucepan
- Frying Pan
- Large Mixing Bowl
- Microplane
- Wooden Spoon
- Tongs
Ingredients
- 100 g Guanciale See Notes
- 3 Egg Yolks
- 40 g Pecorino Romano Grated
- 40 g Parmigiano Reggiano Grated
- 200 g Spaghetti
- Freshly Cracked Black Pepper
Instructions
- First, cut the skin off the guanciale & discard. Chop the meat into 1 cm pieces then set to one side.
- Add the egg yolks into a large mixing bowl & whisk to combine. Add in both of the grated cheeses, season with a generous amount of black pepper then set aside.
- Next, bring a large pan of lightly salted water to the boil, add in the spaghetti then cook to al dente.Follow the cooking instructions on your spaghetti's packaging. The best way to check if your pasta is cooked, is to taste a piece - it should still have some bite.
- Whilst your spaghetti is cooking, place the guanciale into a large frying pan then set over a medium-low heat. Fry, stirring frequently until the meat is crisp & golden. Don't worry about adding in any oil, the fat will render out of the guanciale as it cooks.
- Once the guanciale is cooked, season it with freshly cracked black pepper then use a pair of tongs to transfer the cooked spaghetti into the pan, along with a good splash of pasta water.Make sure to keep the remaining pasta water as we'll need this to make the sauce!
- Toss the spaghetti well, to coat the pasta in guanciale fat & to emulsify then tip into the bowl of egg yolks, along with add a ladle full of pasta water (around 60ml).
- Using a wooden spoon, stir the spaghetti for a minute or so, until the sauce has come together & is creamy, silky & smooth. The sauce should coat the pasta & be the consistency of double cream. If it needs thinning out, stir in another splash of pasta water.
- Taste the carbonara, adding more salt & freshly cracked black pepper as needed then transfer into 2 bowls. Top with more black pepper & more grated cheese (if desired) then serve immediately.
Notes
1. Cooking On An Aga - Use the boiling plate to cook the spaghetti & use the simmering plate to cook the guanciale.
2. Guanciale - Guanciale is a cured pig cheek & is one of the key ingredients in a classic carbonara. This is available online but you could also use pancetta or streaky bacon instead.
3. Egg Yolks - You'll need 3 large egg yolks for the sauce. If you'd prefer a slightly less rich sauce, replace one of the yolks for a whole egg.
4. Cheese - Traditionally, carbonara is made with Pecorino Romano. This cheese has quite a sharp flavour so we're balancing it out by using parmesan as well. I'd recommend grating the cheese with a microplane as it will melt easier. But if you haven't got one, use the smaller sized holes on a cheese grater.
5. Serving - For the best results, make sure to serve the carbonara straight away!