Carbonara is one of the four classic Roman pastas dish; the other three being Cacio e Pepe, Amatriciana, and Pasta alla Gricia. My authentic recipe results in a silky, creamy, and decadent dish that uses zero cream — just a couple fool-proof tips and techniques will have you enjoying the creamiest, most delicious Carbonara that only takes 15 minutes to make!
Carbonara is traditionally made with guanciale, or cured pork jowl, though pancetta is often substituted, and both are fatty, salty and deeply savoury.
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Add the pasta and form the Carbonara
In a pot of boiling salted water, add your pasta and follow the package instructions to achieve your desired doneness. I prefer my spaghetti “al dente” which has a satisfying bite and chew.
Add your al dente pasta directly into the sauce and stir vigorously to emulsify the sauce. The warm pasta will generate enough heat to create a rich sauce that will cling to the pasta. The sauce will continue to further thicken upon sitting.
If the sauce is too thick, add pasta water 1 tbsp at a time until the correct sauce consistency is achieved.
Watch the recipe video for reference!
If you have a runny sauce that is too loose at this point, place the metal bowl with the pasta and sauce over the pot of pasta water and bring the water to a low boil. Use the steam from the pasta water to gently thicken the egg and cheese sauce until you’ve achieved the creamy consistency show in the video.
Preparing the Guanciale
The first step in this recipe is to prepare the guanciale, which is an Italian cured pork jowl. You can find this at any specialty Italian market or butcher, but if you can’t find it, you can easily sub for pancetta or bacon.
When buying guanciale, be sure to remove the hard, tough outer layer prior to cutting the meat into even thin strips. This outer layer of the guanciale is inedible. You want to cut the guanciale as even as possible so they cook in the pan and crisp up evenly.
Place the guanciale in a cold pan and turn the heat to medium high. Continue stirring until the fat has rendered and the guanciale are crisp, about 4-5 minutes. Remove from the pan to a paper towel to drain and set aside, keeping the fat in the pan.
Gordon Ramsay Cooks Carbonara in Under 10 Minutes | Ramsay in 10
FAQ
What meat can I use in carbonara?
Is carbonara made with pancetta or guanciale?
What is Italian cured meat for carbonara?
What is carbonara originally made with?