Pasta Carbonara
This is a dish of timing and technique. When done properly, the sauce clings to the noodles with a sharp, salt-forward bite that only requires four primary ingredients.
Temperature control is your only enemy.
Keep your heat low and your bowls ready. If you cook the eggs too fast, you end up with scrambled eggs in pasta rather than a velvet sauce.
- Large pasta pot
- Wide stainless steel skillet
- Mixing bowl
- Tongs
What goes in.
- 200gspaghetti or rigatoni
- 100gguanciale, cut into thick batons
- 3large egg yolks
- 50gPecorino Romano, finely grated
- to tastecoarsely cracked black pepper
The Tempering Move
Add a tablespoon of hot, starchy pasta water to your egg and cheese mixture before combining it with the pasta. This eases the temperature jump and ensures the sauce stays smooth.
The method.
Render the guanciale
Place the guanciale in a cold skillet and turn the heat to medium. Cook until the fat is translucent and the edges are crisp and amber.
Boil the pasta
Drop the pasta into boiling, salted water. Cook until just shy of al dente; it will finish cooking in the skillet.
Prepare the liaison
Whisk the egg yolks, most of the Pecorino, and a heavy amount of black pepper in a small bowl until a thick paste forms.
Combine
Remove the skillet from the heat entirely. Use tongs to move the pasta directly into the fat. Toss for thirty seconds to coat every strand.
Finish
Pour the egg mixture over the pasta. Add a splash of pasta water and toss vigorously. The residual heat will transform the yolks into a sauce that coats the back of a spoon.
Other turns to take.
Pancetta swap
If guanciale is unavailable, use high-quality pancetta. It lacks the same funk but provides the necessary salt and fat.
When it doesn't go to plan.
Salt your pasta water, but use less than you usually would, as the guanciale and Pecorino are both very salty.
If the sauce looks too thick or tight, add pasta water one teaspoon at a time until it reaches a pourable consistency.
Serve immediately. Carbonara does not hold heat well and the sauce will seize if it sits for more than a minute.
The ones that keep coming up.
Can I use parmesan?
Pecorino is traditional for its sharp, sheep-milk tang. You can use half parmesan and half pecorino, but expect a milder profile.
Why do my eggs scramble?
You likely added the eggs while the pan was still over the flame. Always pull the pan off the burner before introducing the egg mixture.
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