Carbonara
Dive into the rich, creamy goodness of Carbonara, a beloved Italian favorite that brings together the perfect harmony of silky eggs, sharp Pecorino Romano cheese, and crispy guanciale. This dish is all about that irresistible combination of flavors, with a touch of freshly cracked black pepper to elevate every bite. Whip it up in minutes for a satisfying meal that feels like a warm hug from Italy!
Prep
10
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥩Meat & Seafood(1)
- 30 gr de bacon ou guanciale (1.06 oz)optionalguanciale can be substituted with bacon
🥛Dairy & Eggs(2)
- 4 gemas
- 50 gr parmesão ralado fino ou pecorino (1.76 oz)optional
🫙Pantry Staples(1)
- 100 gr massa cozinha (3.53 oz)
🧂Spices & Seasonings(1)
- Sal e pimenta do reino
📦Other(1)
- 2 conchas de água quente do cozimento
Nutrition (per serving)
Calories
175
Protein
10g
Carbs
8g
Fat
11g
👨🍳 Instructions
- 1
Fry the bacon or guanciale until crispy.
- 2
In a bowl, mix grated cheese, egg yolks, salt, and pepper.
- 3
Add hot cooking water from the pasta to the mixture.
- 4
Combine the cooked pasta with the bacon and add the mixture, stirring until creamy.
- 5
Serve immediately, optionally garnished with more cheese.
💡 Pro Tips
- ✓Reserve 2 full ladles (about 240-250ml) of starchy pasta water before draining, as the 2 ladles specified need to be at 65-75°C when added to emulsify the egg yolks without scrambling them.timing240-250ml at 65-75°C
- ✓Temper the egg yolk mixture by whisking in the hot pasta water gradually while the pasta and bacon are still at 75°C; this prevents coagulation of proteins (which occurs above 60°C for yolks alone but tolerates higher temps when diluted with starch).technique75°C max, gradual incorporation
- ✓Use a 1:1 ratio of Pecorino to Parmigiano (25gr each) instead of 50gr of one cheese, since Pecorino's higher salt content (4.6% vs 3.2%) and sharper flavor prevents over-salting while improving emulsion stability through increased casein protein.ingredient1:1 ratio, Pecorino 4.6% salt
- ✓Render the guanciale or bacon to 80-85% crispness (still slightly bendable), then reserve in the warm bowl where the pasta will land; this prevents oils from breaking the emulsion while the residual heat (60-65°C) keeps the sauce creamy.technique80-85% crispness, 60-65°C bowl
- ✓Toss the hot pasta with the meat fat first for 15-20 seconds before adding the egg mixture, coating the starch granules to create a buffer that stabilizes the emulsion and prevents the yolks from direct high-heat contact.timing15-20 seconds pre-toss
Share this recipe
Prep
10
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Carbonara
Dive into the rich, creamy goodness of Carbonara, a beloved Italian favorite that brings together the perfect harmony of silky eggs, sharp Pecorino Romano cheese, and crispy guanciale. This dish is all about that irresistible combination of flavors, with a touch of freshly cracked black pepper to elevate every bite. Whip it up in minutes for a satisfying meal that feels like a warm hug from Italy!
📝 Ingredients
Serves 4🥩Meat & Seafood(1)
- 30 gr de bacon ou guanciale (1.06 oz)optionalguanciale can be substituted with bacon
🥛Dairy & Eggs(2)
- 4 gemas
- 50 gr parmesão ralado fino ou pecorino (1.76 oz)optional
🫙Pantry Staples(1)
- 100 gr massa cozinha (3.53 oz)
🧂Spices & Seasonings(1)
- Sal e pimenta do reino
📦Other(1)
- 2 conchas de água quente do cozimento
Nutrition (per serving)
Calories
175
Protein
10g
Carbs
8g
Fat
11g
👨🍳 Instructions
- 1
Fry the bacon or guanciale until crispy.
- 2
In a bowl, mix grated cheese, egg yolks, salt, and pepper.
- 3
Add hot cooking water from the pasta to the mixture.
- 4
Combine the cooked pasta with the bacon and add the mixture, stirring until creamy.
- 5
Serve immediately, optionally garnished with more cheese.
💡 Pro Tips
- ✓Reserve 2 full ladles (about 240-250ml) of starchy pasta water before draining, as the 2 ladles specified need to be at 65-75°C when added to emulsify the egg yolks without scrambling them.timing240-250ml at 65-75°C
- ✓Temper the egg yolk mixture by whisking in the hot pasta water gradually while the pasta and bacon are still at 75°C; this prevents coagulation of proteins (which occurs above 60°C for yolks alone but tolerates higher temps when diluted with starch).technique75°C max, gradual incorporation
- ✓Use a 1:1 ratio of Pecorino to Parmigiano (25gr each) instead of 50gr of one cheese, since Pecorino's higher salt content (4.6% vs 3.2%) and sharper flavor prevents over-salting while improving emulsion stability through increased casein protein.ingredient1:1 ratio, Pecorino 4.6% salt
- ✓Render the guanciale or bacon to 80-85% crispness (still slightly bendable), then reserve in the warm bowl where the pasta will land; this prevents oils from breaking the emulsion while the residual heat (60-65°C) keeps the sauce creamy.technique80-85% crispness, 60-65°C bowl
- ✓Toss the hot pasta with the meat fat first for 15-20 seconds before adding the egg mixture, coating the starch granules to create a buffer that stabilizes the emulsion and prevents the yolks from direct high-heat contact.timing15-20 seconds pre-toss