Does Pasta Carbonara taste like eggs? No, you do not have to worry about your Spaghetti Carbonara tasting like eggs! Although the sauce contains eggs, it also boasts an almost ridiculous amount of sharp, salty, tangy, and pungent Pecorino Romano cheese and rich, salty, savory pork.
Like recipes for Sunday sauce, recipes and methods for making carbonara vary *wildly* in terms of the number of whole eggs, whites, and yolks used—ranging from as few as two eggs to as many as eight. There is only one thing on which they can all agree: the ratio of pasta to pork and cheese. For every one pound pasta, there should be a half pound of guanciale or pancetta and ½ cup to 1 cup of Pecorino Romano or Pamigiano-Reggiano.
You want enough eggs for optimal sauce richness and creaminess, but too many makes the dish taste like a pasta custard; the eggs mute the flavor of the pork and cheese. Beyond taste, the eggs play a major role in the formation of the silky sauce. The whites of the egg combine with the starch in the pasta water to add viscosity to the sauce while the yolk adds richness and flavor. Because egg yolks are a powerful emulsifier, they also help bind the fat from the pork to the sauce, creating a smooth, velvety texture without any separation.
Cook 1 lb. pasta in salted water until al dente, around 7 to 10 minutes depending on the shape you are using. Carefully drain pasta into a colander set over a large mixing bowl. The hot pasta water will heat the bowl. Reserve 1 cup pasta water; discard remaining water. Working quickly, toss pasta, ½ cup pasta water, and egg mixture together into heated bowl until cheese has melted and sauce is smooth and creamy, adding more water as necessary, about 1 to 2 minutes. Season with salt and serve with additional cheese and pepper.
Marcy, once you have mastered the technique, feel free to add more egg for increased richness, if that’s your thing. You can also reduce your egg intake, but I wouldnt go down to fewer than two eggs. You can also add garlic or a splash of white wine to deglaze the guanciale pan for extra brightness. Now get in there. We expect to see an Instagram of this as soon as possible.
Whisk three whole, room temperature eggs and one yolk in a medium bowl. Add pork, fat, ½ cup Pecorino Romano, ½ cup Parmigiano-Reggiano, and ¾ tsp. freshly ground black pepper and whisk until combined.
pasta carbonara raw egg question
Pasta carbonara is one of our favorites. But I often cook for groups or dinner guests and I am a bit concerned about the way the recipe handles raw eggs. Does the warm pasta really cook the egg??
Why I DON’T use EGGS in carbonara
FAQ
Is the egg raw in carbonara?
How would you describe carbonara?
What’s the difference between carbonara and alfredo?
Is it just egg yolk in carbonara?