Carbonara (real)

Name: Carbonara (real)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 175 g /6 oz guanciale (pancetta or block bacon), ( weight after skin removed (Note 1)); 2 large eggs ((Note 2)); 2 egg yolks ((Note 2)); 100 g /3.5 oz parmigiano reggiano (, finely shredded (or pecorino romano, sub parmesan, Note 3)); 1/4 tsp black pepper; 400 g /14 oz spaghetti; 1 tbsp cooking/kosher salt ((for cooking pasta)); 1/2 cup pasta cooking water; 1 g arlic clove (, finely minced (optional, Note 4)); Parsley (, finely chopped); Parmigiano reggiano

Recipe video above. These days, so many carbonara recipes cheat with cream which is a shame. The traditional method uses raw egg which is mixed vigorously with hot pasta and parmigiana reggiano cheese which transforms into a silky, creamy, luxurious sauce unlike anything you've ever had before.

⏱️ 20 min 🔪 Prep: 5 min 🔥 Cook: 15 min 📊 Easy ⭐ 4.9 (211) 👁️ 1 views

👨‍🍳 Start Cooking

Foto: RecipeTin Eats

Ingredients

4 servings

175 g /6 oz guanciale (pancetta or block bacon), ( weight after skin removed (Note 1))
2 large eggs ((Note 2))
2 egg yolks ((Note 2))
100 g /3.5 oz parmigiano reggiano (, finely shredded (or pecorino romano, sub parmesan, Note 3))
1/4 tsp black pepper
400 g /14 oz spaghetti
1 tbsp cooking/kosher salt ((for cooking pasta))
1/2 cup pasta cooking water
1 g arlic clove (, finely minced (optional, Note 4))
Parsley (, finely chopped)
Parmigiano reggiano

Steps

Guanciale - Cut into 0.5cm / 1/5" thick slices then into batons.
Carbonara sauce - Place eggs and yolks in a large bowl. Whisk to combine. Then stir in the parmesan and pepper.
Cook pasta - Bring 4 litres (4 quarts) of water to the boil with the salt. Add pasta and cook per the packet directions.
Reserve pasta water - Just before draining, scoop out 1 cup of pasta cooking water, then drain the pasta.
Cook guanciale - While the pasta is cooking, place guanciale in a non stick pan over medium high heat. Cook for 4 to 5 minutes until golden. No oil needed - as the guanciale heats up, the fat will melt so it fries in its own fat. If using garlic, add it in the last minute.
Pasta in pan - Tip the hot pasta into the pan and toss to coat in guanciale fat.
Mix pasta in sauce - Transfer the pasta and any residual fat in the pan into the bowl with the egg. Add 1/2 cup (125 ml) pasta cooking water. Stir vigorously using the handle of a wooden spoon for 1 minute and watch as the sauce transforms from watery to creamy and clings to the pasta strands!
Serve - Transfer into warm bowls. Serve immediately, garnished with a little extra parmigiana reggiano if desired, and a pinch of black pepper and finely chopped parsley.