Original Carbonara Recipe
Hey there, fellow food enthusiasts and busy home chefs! Today I’m excited to share my original Carbonara recipe that’s perfect for two. This dish is all about simple, authentic ingredients and a rich, creamy sauce that comes together using just the heat of your freshly cooked pasta. Let’s dive in!
Equipment
- 1 Large pot
- 1 Colander
- 1 Large Skillet/Frying Pan
- 1 Mixing bowl
- 1 Whisk or Fork
- 1 Cheese Grater
- Cutting Board & Knife
- Tongs or spatula
- 2 Serving Plates
Ingredients
- 200 g Spaghetti
- 100 g Guanciale, diced into small strips if you can’t find guanciale, use a good-quality pancetta
- 2 whole eggs + 1 extra egg yolk for that extra creaminess
- 50 g Pecorino Romano Cheese finely grated, plus extra for garnish
- Freshly ground black pepper, generous pinch (or to taste)
- Salt, for the pasta water
Instructions
Prep & Boil
- Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until just al dente, according to the package instructions. Reserve about 1 cup of pasta water before draining.
Crisp the Guanciale
- While the pasta is cooking, heat a medium skillet over medium heat. Add your diced guanciale and cook slowly, allowing the fat to render out. Stir occasionally until the guanciale becomes beautifully crispy (about 5–7 minutes). Turn off the heat once done—but keep the rendered fat in the pan!
Mix the Egg & Cheese
- In a bowl, whisk together the 2 whole eggs, 1 extra egg yolk, and the grated Pecorino Romano. Add a generous amount of freshly ground black pepper. The mixture should be smooth and slightly thick—this is your sauce base.
Combine Pasta and Guanciale
- Add the drained spaghetti directly into the skillet with the guanciale (ensure the skillet is off the heat to prevent scrambling the eggs). Toss well so the pasta gets coated in that delicious guanciale fat.
Create the Creamy Sauce
- Pour the egg and cheese mixture over the hot pasta, stirring quickly and continuously. The residual heat will gently cook the eggs, forming a silky, creamy sauce. If the sauce seems too thick, add a little reserved pasta water—just a splash at a time—to loosen it up to your desired consistency.
Final Touches
- Give it a final toss to ensure every strand is perfectly coated. Taste and adjust the seasoning with extra black pepper if needed.
Plate & Enjoy
- Serve immediately, garnishing with a little extra Pecorino Romano and a fresh crack of black pepper. Enjoy your delicious, homemade carbonara with a side salad or a glass of white wine!