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    February 24, 2019

    Pasta alla Carbonara

    Rigatoni alla carbonara

    Pasta alla Carbonara is a delectable and quite simple pasta dish that is a cornerstone of the Roman cuisine. There's not a restaurant in Rome that doesn't serve it.

    Follow these simple tips and it'll be perfect every time!

    One of the key ingredients in Pasta alla Carbonara is guanciale (pork jowl) which adds amazing texture and flavor wherever it's used. It should be cut into tiny cubes or narrow, one inch long strips before it's cooked. Place the guanciale in a sauce pan and cook it on the lowest flame possible, and very, very slowly. You want the guanciale to be crunchy on the outside but melted on the inside. There's very little meat on pork jowl so the fat in these cubes or small strips needs to be almost liquefied on the inside. Otherwise you'll have the sensation that you are chewing on a piece of raw fat which is unpleasant.

    guanciale
    Two key ingredients in Roman cookery are guanciale, or pork jowl, and pancetta
    Guanciale on the left; pancetta on the right. You see that guanciale is much fattier.
    Guanciale, or pork jowl, is a key ingredient in the Roman cuisine

    Another point pertains to the eggs you use. Fresh organic eggs are undoubtedly preferable when possible. Add the egg mixture to the pasta just until coated; never cook the eggs. The eggs should be warmed through but still completely creamy. The more egg yolks the better; I generally use one whole egg to two or three egg yolks.

    Freshly grated black pepper is preferable to store bought, already grated, black pepper.

    You can use either freshly grated Pecorino Romano cheese or freshly grated Parmigiano Reggiano; my preference is Pecorino Romano because it has a richer, somewhat saltier flavor.

    The best pasta to use is rigatoni, penne or spaghetti; use a good Italian pasta like Garofalo as it really makes a difference.

    If you keep these few pointers and tips in mind you can prepare a perfect Pasta alla Carbonara in just about the same amount of time it takes to cook the pasta.

    Pasta alla Carbonara served right in the pan where it's made adds rustic charm to your table!

    Pasta alla Carbonara

    Serves 4 - 6

    Prep time: 30 minutes - Easy

    Ingredients:
    Penne, 400 grams
    Guanciale (pork jowl), 200 grams
    Eggs, 1 large, preferably free range & organic
    Egg yolks, 3 large, preferably free range & organic
    Grated Pecorino Romano cheese (or Parmesan), 100 grams (or more to taste)
    Freshly grated black pepper, about ½ tablespoon

    Procedure:
    Finely cube the guanciale.
    In a saucepan large enough to hold the pasta, cook the guanciale over a very low flame until crisp and crunchy.
    Whisk the eggs, cheese and black pepper together with a fork until it's creamy.
    Cook the pasta in boiling, salted water according to package instructions, until al dente.
    Drain the pasta, but reserve a cup of the cooking water.
    Reheat the guanciale, and quickly toss in the pasta until fully coated.
    Mix in in the egg mixture until creamy.
    If the pasta is too dry add some pasta cooking water, by the tablespoonful.
    Sprinkle lightly with more grated cheese.
    Place the Pasta alla Carbonara in a serving dish and serve.

    Pasta all Carbonara is one of Rome's most delicious pasta dishes that you can prepare in under 30 minutes!

    Please note that the below printable recipe can be viewed and printed in either metric or U.S. conventional measurements; just click on your preference within the recipe.

    Pasta alla Carbonara is a delicious and classic Roman cuisine pasta dish

    Pasta alla Carbonara

    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 20 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 30 minutes minutes
    Pasta alla Carbonara is a delectable and quite simple pasta dish that is a cornerstone of the Roman cuisine. There's not a restaurant in Rome that doesn't serve it. Follow my simple tips and it'll be perfect every time!
    Course: Pasta
    Cuisine: Italian
    Keyword: carbonara, guanciale, pasta, pork jowl
    Wendy
    Servings: 4
    Wendy

    Ingredients 
    Metric - U.S. Customary

    • 400 grams Penne
    • 200 grams Guanciale
    • 1 Eggs preferably free range & organic
    • 3 Egg yolks preferably free range & organic
    • 100 grams Grated Pecorino Romano cheese or Parmeggiano Reggiano
    • ½ tablespoon Freshly grated black pepper

    Instructions

    • Finely cube the guanciale.
    • In a saucepan large enough to hold the pasta, cook the guanciale over a very low flame until crisp and crunchy.
    • Whisk the eggs, cheese and black pepper together with a fork until it's creamy.
    • Cook the pasta in boiling, salted water according to package instructions, until al dente.
    • Drain the pasta, but reserve a cup of the cooking water.
    • Reheat the guanciale, and quickly toss in the pasta until fully coated.
    • Mix in in the egg mixture until creamy.
    • If the pasta is too dry add some pasta cooking water, by the tablespoonful.
    • Sprinkle lightly with more grated cheese.
    • Place in a serving dish and serve.

    Notes

    Pasta alla Carbonara is a cornerstone of the Roman cuisine. There's not a restaurant in Rome that doesn't serve it!
    Guanciale (pork jowl) adds amazing texture and flavor wherever it's used. It should be cut into tiny cubes or narrow, one inch long strips before it's cooked. Place the guanciale in a sauce pan and cook it on the lowest flame possible, and very, very slowly. You want the guanciale to be crunchy on the outside but melted on the inside. There's very little meat on pork jowl so the fat in these cubes or small strips needs to be almost liquefied on the inside. Otherwise you'll have the sensation that you are chewing on a piece of raw fat which is unpleasant.
    Another point pertains to the eggs you use. Fresh organic eggs are undoubtedly preferable when possible. Add the egg mixture to the pasta just until coated; never cook the eggs. The eggs should be warmed through but still completely creamy. The more egg yolks the better; I generally use one whole egg to two or three egg yolks.
    Freshly grated black pepper is preferable to store bought, already grated, black pepper.
    You can use either freshly grated Pecorino Romano cheese or freshly grated Parmigiano Reggiano; my preference is Pecorino Romano because it has a richer, somewhat saltier flavor.
    The best pasta to use is rigatoni, penne or spaghetti; use a good Italian pasta like Garofalo as it really makes a difference.
    If you keep these few pointers and tips in mind you can prepare a perfect Pasta Carbonara in just about the same amount of time it takes to cook the pasta.

    Nutrition

    Serving: 80g | Calories: 3543kcal | Carbohydrates: 306g | Protein: 119g | Fat: 201g | Saturated Fat: 81g | Cholesterol: 1067mg | Sodium: 3027mg | Potassium: 1137mg | Fiber: 13g | Sugar: 11g | Vitamin A: 1430IU | Calcium: 1256mg | Iron: 8.5mg
    Tried this recipe?Let us know how it was!

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    Pasta alla Carbonara: the 3 tricks to make it perfect!

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    Pasta Carbonara is wonderful with spaghetti or a short pasta like rigatoni!

    Pin it!...

    Just a few easy tricks and you can make Pasta alla Carbonara like a true Roman!

    Pin it!...

    Pasta alla Carbonara is a simple and delicious classic Roman pasta dish that you can throw together in 30 minutes!
    Full disclosure: I make a small commission on purchases made through links on my website. Prices are identical, but purchasing through my links helps support my work to bring you great recipes, culinary and travel information!

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    Wendy at Roscioli
    I’m American and I’ve lived in Italy for nearly four decades with my Italian family. My passion and strength lies in sharing Italian stories, recipes and unique travel insights on my blog, my Flavor of Italy trips and tours, newsletter and podcast. Continue Reading...

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