The perfect carbonara recipe

Famous all over the world, this first course is the essence of Italian culture. Very easy and quick to prepare, suitable to delight any greedy palate, carbonara only needs a few quick notes to be made to perfection (no cream please!).

This is my version, developed together with my dear friend, chef Dante, who made it extraordinary.

Tips for a perfect carbonara

This unique and inimitable pasta dish is very simple to prepare, but we must keep a few things in mind. Here are three valuable tips:

First, if you don’t want to make a mistake, you should count one egg yolk per person, and one whole egg for every two (so if you were 2 people you should use 2 egg yolks and one whole egg).
After that, the water should be salted, but in a lesser way than any other preparation (the cheese and the guanciale are very salty by themselves and it will not be necessary to add more salt).
Furthermore, the use of guanciale is fundamental: for a long time the question of using bacon in carbonara has been debated, but no dear friends, just like cream, this ingredient is forbidden in this recipe. Of course, if at the last minute you found yourself with guests at home and you just could not find the bacon, at that point, and only at that point, it would be allowed to make an exception to the rule.

So, now that you know the basic techniques for making this recipe, let’s get started!

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The perfect carbonara recipe

Vittoria

How to make Carbonara? Good question! Follow my recipe and you'll be able to taste the perfect carbonara at home!

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Prep Time 10

Cook Time 10

Total Time 20

Course First course

Cuisine Italian

Servings people

Ingredients

200 g sliced bacon ("guanciale")
4 eggs yolk
2 whole eggs
150 g grated cheese (half pecorino and half parmesan)
Black pepper
400 g pasta (spaghetti or other)
Salt and pepper

Instructions

Place a large pot full of water on the stove and bring it to a boil.
In the meantime, dedicate yourself to the sliced bacon: remove the rind from the slices, cut them into strips about an inch wide and place them in a casserole. Turn on the heat and let them brown for a few minutes, or until they are golden brown and become irresistibly crispy. At that point, turn off the heat, remove the excess fat from the bottom of the pan with a slotted spoon and place them on a plate. Keep the fat in the pan.
Next, prepare the delicious egg and cheese cream: break the two whole eggs and 4 yolks into a bowl, then add the cheeses. Sprinkle with a generous pich of pepper and mix well. The result should be a very thick cream, which will make your dish divine.
Once the water comes to a boil, lightly salt the water and cook the pasta. Let it cook for the time indicated on the package and when it is "al dente", transfer it to the pan with the fat. Remember to save a good glass of cooking water, you will need it later.
Keeping the flame very low turn the pasta with the help of a fork, or kitchen tongs, and mix the two ingredients well.
On a kitchen surface, away from the fire, pour the egg cream into the pan. Immediately afterwards pour in the glass with the cooking water. Very quickly amalgamate the ingredients by stirring with a large fork, or with tongs, and toss. In this way you will create a pasta so creamy that you will be captivated by it at the first taste: believe me when I say that you will not be able to do without it.
Finally, plate as you prefer and serve with some guanciale directly on top of the pasta.