Traditional Pasta Carbonara Recipe
The real Italian Pasta alla Carbonara recipe, just like we make it in Italy! Learn to make traditional italian carbonara pasta recipe! Savor at home how an authentic Italian carbonara recipe tastes, and learn in our article about the story, and background of the Carbonara pasta.
Ingredients
- 500 g Pasta (Spaghetti or Bucatini)
- 4 Eggs
- 20 g Pecorino Romano Cheese
- 20 g Parmigiano Reggiano Cheese
- 80-100 g Pork Jaws (Guanciale)
- Salt, Pepper
Instructions
- Your first step in making a traditional pasta Carbonara recipe is, to take the pork jaws, and chop it into tiny, long shaped cubes. You add one teaspoon of Olive Oil in a pan and you heat it.
- Then, you add the jaws and you cook them until the fat melts down and it becomes a bit crunchy. Don't overcook it because it will be too hard, or it burns.
- In the meantime, put the water to a boil and add salt to it! Once the guanciale (or bacon) is ready, put it aside, but leave it in the pan, as you'll need the pan for the last step.
- When the water is boiling, add the pasta in and cook it al dente. In the meantime, beat 4 egg yolks and 1 white, add salt and pepper, 3/4 of the grated parmesan cheese, and the Pecorino Romano cheese.
- Mix it well, and leave it on the side. When the pasta is getting ready, add 2-3 tablespoons of water to the eggs and stir it right away! This will help the sauce stay creamy!
- Then, drain the pasta and add it to the pan with the guanciale. On really low heat mix it together for 1-2 minutes, so the pasta will soak up the flavor.
- And here comes the magic that many people fail to do right!
- When you're adding the eggs to the pasta in the pan, you must keep the heat really low. Then, as soon as you've added the eggs in, mix it well for 1-2 minutes.
- DO NOT leave the pasta there without continuously stirring it!
- The moment you see that the eggs are getting creamy enough, turn off the heat right away!
- If you overcook it, the pasta Carbonara will not be creamy, and the egg will get lumpy. The lumpy egg on the pasta is still good, but it's definitely not as tasty as if it stayed creamy. Serve with the remainings parmesan cheese on top.