Cómo Hacer la AUTÉNTICA pasta CARBONARA. Receta PASO A PASO 🍝

guanciale

🥗Healthier: pancetta

💰Cheaper: bacon

Pancetta is more accessible, while bacon offers a budget-friendly option.

Pecorino Romano cheese

🥗Healthier: Parmesan cheese

💰Cheaper: Grana Padano

Parmesan is a lower-fat alternative, and Grana Padano is often less expensive.

Cut the harder part off the guanciale and dice the rest into small pieces.

Place the diced guanciale in a skillet without oil and cook over medium-low heat for about 10 minutes until it becomes transparent and crispy.

Strain the cooked guanciale through a colander to separate the fat, which will be used in the recipe.

Boil water in a tall pot and add a generous amount of salt to it.

Cook the bucatini according to the package instructions without adding oil.

Separate the egg yolks from the egg whites and place the yolks in a bowl for the sauce.

Add some of the reserved guanciale fat to the egg yolks to emulsify them into a creamy sauce.

Mix in freshly ground black pepper and a good amount of grated Pecorino cheese into the egg yolk mixture.

Gradually add some pasta cooking water to the mixture while stirring to achieve a creamy sauce consistency.

In a skillet, heat some of the reserved guanciale fat and add the cooked bucatini, tossing to combine.

Turn off the heat and add the creamy sauce to the pasta, mixing thoroughly with the residual heat to cook the sauce slightly.

Plate the pasta and garnish with additional grated Pecorino cheese and the crispy guanciale on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens