Pasta Carbonara

Name: Pasta Carbonara
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italy
Ingredients: 150 g of guanciale; 3 eggs; 400 g of spaghetti; 100 g of parmesan; 2 garlic cloves; 1 pinch of black pepper; 1 tbsp of olive oil; 13 g of salt

5,02 reviews

This pasta dish binds fresh eggs and Parmesan into a creamy sauce without any cream. 🍝 The guanciale adds an essential crispy, peppery texture.

Total time: 25 min
Prep: 10 min
Cook: 15 min
Difficulty: Easy
Per person: €2.00

By the CookinBreak team

Instructions

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In a large pot of salted boiling water, cook the pasta according to the package directions until al dente. Drain the pasta, reserving a small amount of cooking water (about 60 ml) for the sauce.

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While the pasta cooks, heat the olive oil in a skillet over medium heat. Add the guanciale and cook until crispy and golden. Add the minced garlic and sauté for about 1 more minute.

In a large bowl, beat the eggs with the freshly grated parmesan and the ground black pepper.

Add the still-hot pasta to the bowl with the egg and cheese mixture. Toss quickly to coat the pasta. The egg will be lightly cooked by the heat of the pasta, creating a creamy sauce.

Stir in the crispy guanciale and toss again to distribute the flavors.

Serve immediately on warm plates, shaping the pasta into a small nest. Crack a fresh egg over each nest of pasta.

Sprinkle with extra parmesan and ground black pepper over the eggs for a finishing touch.

Dig in right away to enjoy the flavors fully. Mix the egg into the pasta just before eating for a creamy, indulgent texture.

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Goes well with

🎅 Christmas: all recipes

As a starter

Three Bean Salad

17 minEasy

For dessert

5.0

Chocolate Banana Loaf Cake

1 hEasy

To drink

Cranberry Orange Cocktail

10 minEasy

Nutrition facts

per serving · estimate

520kcal

Protein24 g19%
Carbs60 g48%
Fat18 g33%
Fiber3 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

Before serving your pasta carbonara, add a pinch of finely chopped fresh basil for an extra touch of freshness and color. 🌿 It will brighten the flavor while making your dish look beautiful. 🍃

Freezing : Can you freeze this recipe?

Not recommended

The egg-based sauce may separate and the texture of the pasta deteriorates badly.

Storage : How long does it keep?

Not recommended because of the raw eggs and because the texture is best freshly made. Eat immediately.

Making ahead : Can you make it the day before?

Same day

The guanciale can be cooked and set aside the day before. Do not mix the eggs and cheese in advance.

Reheating : How do you reheat it?

Reheating is very delicate. Warm gently in a saucepan over very low heat, stirring constantly, with a splash of water to bind. Avoid the microwave (it curdles the sauce).

Variations

Replace the guanciale with pancetta or smoked lardons if you can't find it.
Use rigatoni or tagliatelle instead of spaghetti: the sauce clings to them very well.
Spice it up with freshly cracked black pepper, added at the last moment on each plate.

Mistakes to avoid

Mixing the eggs and pasta over the heat: the eggs curdle and the sauce turns into an omelet. Mix in the bowl, off the heat.
Forgetting to keep a little pasta cooking water: it loosens the sauce if it is too thick.
Cooking the pasta past al dente: it keeps cooking in the hot sauce and turns mushy.

Frequently asked questions

Can you make carbonara without cream?

Yes, that's actually the rule: the sauce comes only from the eggs, the cheese and a little pasta cooking water. Tossed with the still-hot pasta, they form a silky sauce with no crème fraîche.

What can I use instead of guanciale?

If you can't find guanciale, use pancetta or smoked lardons. Cook them gently in olive oil until golden and crisp, then add the minced garlic for a few seconds.

How do I keep the eggs from scrambling?

Beat the eggs with the parmesan and pepper in a bowl, then add the drained pasta while it is still hot and toss quickly. The heat of the pasta is enough to bind the sauce without cooking it on the stove.

Which pasta should I choose for carbonara?

Spaghetti is the classic choice, but rigatoni or tagliatelle work too. Choose good-quality pasta cooked al dente: its slightly rough surface holds the egg sauce better.