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Carbonara recipe with pasta, cheese, black pepper, and cured pork

Best Carbonara

5 from 1 vote
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Pasta
Cuisine: Italian
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

  • 400 g dried spaghetti or rigatoni
  • 200 g guanciale or pancetta or thick-cut bacon
  • 100 g Pecorino Romano cheese
  • 100 g Parmigiano-Reggiano cheese
  • 6 large egg yolks
  • 1 large whole egg
  • 1 tbsp whole black peppercorns
  • 2 garlic cloves
  • 60 ml dry white wine
  • 2 tbsp coarse salt for the pasta water
  • 4 liters water for boiling

Equipment

  • Large cooking pot
  • Large heatproof mixing bowl
  • Large frying pan or skillet
  • Whisk
  • Tongs
  • Cutting board
  • Sharp knife
  • Fine Cheese Grater
  • Small plastic bag
  • Heavy mug or rolling pin
  • Measuring spoons

Method
 

  1. Prepare everything before turning on the heat. Carbonara moves quickly once cooking starts, so cut the meat, grate the cheese, separate the eggs, crush the garlic, and crush the pepper first.
  2. Cut the guanciale, pancetta, or bacon into small bite-sized strips or cubes.
  3. Finely grate the Pecorino Romano and Parmigiano-Reggiano. Mix the cheeses together in a bowl.
  4. Separate the egg yolks from the whites. Add the egg yolks and whole egg to a large heatproof mixing bowl.
  5. Crush the garlic cloves with the flat side of a knife. Peel them and keep them whole.
  6. Add the black peppercorns to a small plastic bag. Crush them with a heavy mug or rolling pin until coarse.
  7. Place a large frying pan over medium-low heat. Add the cut meat and crushed garlic cloves.
  8. Cook slowly for 10–15 minutes until the fat renders and the meat becomes crisp but not burned.
  9. Remove and discard the garlic cloves.
  10. Add the dry white wine to the pan. Let it bubble for 1–2 minutes until the harsh alcohol smell fades. Turn off the heat.
  11. Add the grated cheeses and crushed black pepper to the eggs in the heatproof mixing bowl.
  12. Whisk until the mixture becomes a very thick yellow paste.
  13. Add 4 liters of water to a large cooking pot and bring it to a rolling boil. Add the coarse salt.
  14. Add the pasta and cook for 1 minute less than the package instructions, until slightly firm.
  15. Before removing the pasta, scoop out about 240 ml of starchy pasta water and set it aside.
  16. Drain the pasta, but keep the hot water in the pot. Turn the heat down to low so the water is gently steaming, not violently boiling.
  17. Place the heatproof mixing bowl with the egg and cheese paste over the pot. Make sure the bottom of the bowl does not touch the water.
  18. Immediately transfer the hot pasta into the bowl with the egg and cheese paste.
  19. Pour the crispy meat and all of the rendered fat and wine liquid over the pasta.
  20. Toss rapidly with tongs.
  21. Add about 60 ml of the reserved starchy pasta water and keep tossing vigorously.
  22. Continue tossing over the gentle steam until the egg paste turns into a smooth, glossy sauce.
  23. If the sauce looks too thick or sticky, add more hot pasta water about 2 tbsp at a time and keep tossing until the sauce coats the pasta like thick cream.
  24. Remove the bowl from the pot.
  25. Serve immediately on warm plates.

Notes

This version is richer and less traditional because it uses Parmigiano-Reggiano, garlic, and white wine. It is designed for maximum flavor and texture, not strict Roman authenticity.
The double-boiler method gives more control over the sauce and lowers the risk of scrambling the eggs.
Do not let the bottom of the bowl touch the water. The sauce should be warmed by steam, not direct boiling water.
Serve immediately because carbonara sauce thickens as it cools.