How to Make a Traditional Carbonara
About this recipe
Carbonara is a classic Italian pasta dish that's all about simplicity and flavor. In this video, Chef Jean-Pierre shares his traditional take on the recipe, emphasizing the importance of using quality ingredients and techniques that honor the dish's roots.
This version skips the cream, relying instead on eggs and cheese to create a rich, creamy sauce that clings to the spaghetti. It's quick to prepare, making it perfect for a weeknight dinner or a special occasion.
Ingredient notes
- Use guanciale for the best flavor, but pancetta can be substituted if guanciale is unavailable.
Tips from Chef Jean-Pierre’s video
- Cook the spaghetti in a large pot of salted boiling water, and avoid adding oil to the water to ensure the pasta cooks properly.
- Render the guanciale slowly over low heat to melt the fat without burning the meat, which enhances the dish's flavor.
- Whisk the eggs with the cheeses to create a creamy sauce, and add reserved pasta water gradually to achieve the desired consistency.
Good to know
- How many servings does this recipe yield?
- This recipe yields 4 servings.
- What type of pasta should I use for carbonara?
- Use spaghetti or a similar long pasta like spaghettoni or bucatini.
- How long does it take to make this carbonara?
- The total time to make this carbonara is 20 minutes.
- Can I use bacon instead of guanciale?
- Yes, if you can't find guanciale, you can use pancetta or bacon as a substitute.
No life story here — the video and the recipe are the whole point. All credit to Chef Jean-Pierre: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Bring a large pot of salted water to a rolling boil.
- 2
Add the spaghetti to the boiling water and cook according to package instructions until al dente.
- 3
While the pasta cooks, cut the guanciale into small pieces and place it in a non-stick pan over low heat to render the fat slowly.
- 4
Remove the skin from the guanciale using a sharp knife, being careful not to remove too much fat.
- 5
In a bowl, whisk together the eggs, grated Pecorino Romano, and Parmesan cheese until well combined.
- 6
Once the guanciale has rendered its fat and is crispy, remove the pan from heat.
- 7
Reserve a cup of pasta water, then drain the spaghetti, but do not rinse it.
- 8
Add the hot spaghetti directly to the pan with the guanciale and mix well to coat the pasta in the fat.
- 9
Pour the egg and cheese mixture over the pasta, stirring quickly to create a creamy sauce, adding reserved pasta water as needed to achieve desired consistency.
- 10
Season with freshly cracked black pepper to taste and serve immediately.
Heads up — we had to guess a little:
- The quantity of guanciale is inferred based on typical recipes for carbonara, as the exact amount was not specified.
Credit where it’s due: this recipe was transcribed from Chef Jean-Pierre’s original video on YouTube. Follow them there — it’s their dish.
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