Welcome to my kitchen! Today, I’m excited to share with you the art of making a truly authentic Spaghetti Carbonara, inspired by the legendary Antonio Carluccio. This recipe is a beautiful example of how simple ingredients and a few key techniques come together to create a creamy, flavorful pasta dish without any cream added—just the way it should be.
If you’re looking for a cooking, easy recipes guide that will elevate your pasta game, you’re in the right place. Let’s dive into the secrets behind this classic Roman dish and get your kitchen smelling like Italy in no time.
Step 1: Preparing the Perfect Pasta Water and Cooking the Spaghetti
The foundation of any great pasta dish starts with the pasta itself and how it’s cooked. Begin by bringing a large pot of water to a rolling boil. Here’s a crucial tip: add salt in the proportion of 10 grams per liter of water. This ensures the pasta is perfectly seasoned as it cooks.
Once the water is boiling and salted, add your spaghetti. For this recipe, I recommend using the thickest type of spaghetti you can find—it holds the sauce beautifully. Let the pasta cook for a good 10 minutes, stirring occasionally to prevent sticking. And please, no oil in the water! It’s unnecessary and can prevent the sauce from clinging to the noodles.
Step 2: Choosing and Preparing Guanciale - The Heart of Carbonara
Authentic Carbonara depends on guanciale, which is pork cheek cured like prosciutto or pancetta. This ingredient is key because it’s tender, flavorful, and melts into the sauce beautifully. If you can’t find guanciale, pancetta is a decent substitute, but guanciale is the real deal.
Cut the guanciale into large chunks. This recipe serves two people, and the amount might look generous, but trust me, it’s perfect. Romans go crazy for this pasta, and this is the kind of portion they love.
Step 3: Cooking the Guanciale and Starting the Sauce
Heat some good-quality olive oil in a pan and add the guanciale. This is where the magic begins. The guanciale will render its fat, creating the base of your sauce. Keep it on medium heat and cook until it’s beautifully crisp but still tender inside.
Once the guanciale is cooked, remove it from the heat to prevent it from becoming too hot. The remaining fat in the pan is essential for flavor but you don’t want it too greasy. Here’s a little trick: gently absorb some of the excess fat with a paper towel so your dish doesn’t get oily.
Step 4: Making the Creamy Carbonara Sauce
Now for the sauce, which is surprisingly simple but requires attention. For two people, crack two fresh eggs and separate the yolks. Use only the yolks for a rich and creamy texture. Beat them gently—no need for cream or anything else. Cream in Carbonara? Absolutely forbidden.
Add freshly grated Parmesan and Pecorino cheese to the yolks. In Rome, they use both fresh and aged Pecorino, and mixing the two adds depth to the flavor. Season generously with freshly ground black pepper. Do not add salt here because the guanciale is already salty enough.
Step 5: Combining Pasta and Sauce with Perfect Timing
Check your pasta; it should be al dente but still slightly firm. If it needs a few more minutes, let it cook a little longer. Once ready, drain the pasta but keep some of the cooking water aside.
Transfer the pasta to the pan with guanciale and its rendered fat. Toss gently to coat the pasta evenly. Then, off the heat, add the beaten egg yolk and cheese mixture to the pasta. The residual heat from the pasta will gently cook the eggs, creating a silky, creamy sauce that clings perfectly to each strand.
Be careful not to add the egg mixture while the pan is too hot, or you’ll end up with scrambled eggs instead of a smooth sauce. Let the pasta cool slightly before mixing in the sauce.
Step 6: The Finishing Touches
To finish, sprinkle more grated Parmesan or Pecorino over the top, according to your taste. Add another generous crack of black pepper. This final seasoning brings the dish together beautifully.
And there you have it: the real Carbonara, creamy and rich without a drop of cream, just as it should be. This dish is a testament to the beauty of simple ingredients and traditional techniques.
Give this recipe a try and taste the difference for yourself. It’s fantastic, and as Antonio always said, it’s the one true Carbonara. Enjoy every bite!
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