Pasta Carbonara with Guanciale is a creamy, dreamy dish that’s quick to whip up. With rich flavors from the guanciale and cheese, it’s pasta perfection on a plate!
If you haven’t tried guanciale, you’re in for a treat! I love how it adds a special touch. After one bite, you’ll feel like a pasta chef in Italy! 🍝
Key Ingredients & Substitutions
Guanciale: This is the star of the dish! It adds a rich, unique flavor that you won’t get from other meats. If you can’t find guanciale, pancetta is a good substitute, though it’s milder. Bacon can also work in a pinch, but it will change the dish’s flavor profile.
Pecorino Romano: This hard cheese gives Carbonara its distinct flavor. If you prefer something milder, you can use Parmesan instead, or a mix of both for a different taste. Grating the cheese finely helps it melt better in the sauce, which I love!
Eggs: Using fresh eggs is key to that creamy sauce. Don’t skip the egg yolk—it enriches the dish even further. If you’re concerned about raw eggs, pasteurized eggs can be a safe choice.
How Do You Achieve a Creamy Carbonara Sauce Without Scrambling the Eggs?
The secret to a smooth Carbonara sauce lies in careful timing and technique. You want the heat from the cooked pasta to gently cook the eggs without scrambling them. Here’s how to master it:
- Always mix the egg and cheese mixture off the heat. This prevents the eggs from cooking too quickly.
- If the sauce looks too thick, gradually add some reserved pasta water. This brings creaminess without clumping.
- Work quickly! Toss the pasta with the guanciale and egg mixture fast to ensure everything combines smoothly.
Following these steps will help you make a silky, delicious Carbonara every time! Enjoy your cooking adventure!
Pasta Carbonara With Guanciale
Ingredients You’ll Need:
For the Pasta:
- 400g spaghetti
For the Sauce:
- 150g guanciale (Italian cured pork cheek), diced
- 3 large eggs
- 1 large egg yolk
- 100g Pecorino Romano cheese, finely grated
- Freshly ground black pepper
- Salt (for pasta water)
How Much Time Will You Need?
This delicious dish takes about 20 minutes from start to finish. Just enough time to boil pasta, sauté the guanciale, and whip up the creamy sauce. Perfect for a weekday dinner or a special occasion!
Step-by-Step Instructions:
1. Boil the Pasta:
First, bring a large pot of salted water to a rolling boil. Once boiling, add the spaghetti and cook it according to the package instructions until it’s al dente. This means it should be firm to the bite!
2. Cook the Guanciale:
While the pasta is cooking, heat a large skillet over medium heat. Once hot, add the diced guanciale. Cook it until it’s crispy and golden, rendering out the fat. This should take around 5-7 minutes. When done, remove from heat and set aside for a moment.
3. Make the Egg Mixture:
In a mixing bowl, crack the 3 eggs and add the egg yolk. Whisk them together, then stir in the grated Pecorino Romano cheese until you have a smooth and creamy mixture. Don’t forget to sprinkle in a generous amount of freshly ground black pepper; this is key for flavor!
4. Combine Pasta and Guanciale:
When the pasta is cooked, reserve about 1 cup of the pasta water, then drain the spaghetti. Now, add the hot pasta to the skillet with the crispy guanciale (make sure the skillet is off the heat to prevent scrambling the eggs). Toss them together for a few moments to mix a bit.
5. Create the Creamy Sauce:
Quickly pour the egg and cheese mixture over the hot pasta. Toss everything together swiftly to coat the spaghetti in a creamy sauce. If it seems too thick, add a little bit of the reserved pasta water, a little at a time, to reach your desired texture.
6. Serve and Enjoy:
Finally, taste and adjust with more Pecorino and black pepper if you like. Serve the Pasta Carbonara instantly while it’s hot, garnished with extra cheese on top. Enjoy the rich flavors and creamy goodness!
Buon Appetito! Enjoy your authentic Pasta Carbonara with the savory depth of guanciale!
Can I Use Bacon Instead of Guanciale?
Yes, you can use bacon as a substitute, but keep in mind that it has a stronger flavor and is typically smokier than guanciale. For the best results, try to find a high-quality bacon to complement the dish.
Can I Make This Recipe Vegetarian?
While traditional Carbonara relies on guanciale for flavor, you can try a vegetarian version using sautéed mushrooms or smoked tofu for a similar texture. Just remember to adjust the seasoning since it won’t have the same savory depth!
How Can I Store Leftovers?
Store any leftover Carbonara in an airtight container in the refrigerator for up to 2 days. To reheat, add a splash of water or cream and warm gently on the stove or in the microwave, stirring frequently to maintain creaminess.
Can I Make Carbonara Without Eggs?
For a creamy sauce without eggs, you can experiment with heavy cream or even a vegan alternative like cashew cream. However, this will change the traditional taste and consistency of classic Carbonara.
