Traditional Carbonara Recipe

Rating 5.0
| 0
This traditional carbonara recipe features crispy chunks of guanciale and a luxuriously creamy cheese sauce. It is an indulgent and satisfying classic pasta dish.
Dinner
Italian
6
ingredients
8
steps
30
minutes
Chef Davide always found the place where he could best express himself, communicate, and have fun was the kitchen. He began working in kitchens at age 16 and moved to Europe to explore different cuisines firsthand after graduating. He quickly landed at a culinary academy in Italy and graduated with honors. Chef Davide has since donned many chef hats, including those as a private chef, consultant, instructor and entrepreneur.

Ingredients

Servings:
2
5 oz
guanciale or pancetta
4
egg yolks
2 oz
Parmesan cheese
2 oz
Pecorino Romano cheese
black pepper, to taste
9 oz
pasta

Directions 8 steps | 30 Minutes

Step 1

Bring a pot of salted water to a boil. Cut the guanciale into small chunks.

Step 2

In a large pan over medium heat, gently brown the guanciale until the outside is crunchy and the inside is juicy. Set aside.

Step 3

In a steel mixing bowl, mix the egg yolks, Parmesan, Pecorino Romano, 1 tablespoon of fat from the guanciale and pepper together. 

Step 4

Place the mixing bowl on top of the pot of boiling water to create a double boiler. Whisk the mixture until thickened. Set aside.

Step 5

Cook the pasta until al dente.

Step 6

Transfer the cooked pasta to the pan with the guanciale. Cook for 1-2 minutes. 

Step 7

Remove the pasta from the heat and add the egg mixture. Stir quickly so the egg mixture becomes a creamy sauce. If the sauce is too thick, loosen the sauce with a bit of hot water.

Step 8

Divide the traditional carbonara into hot dishes and serve. Enjoy!

Nutrition Per Serving
View All
CALORIES
1079
FAT
52.2 g
PROTEIN
49.1 g
CARBS
99.6 g

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