How do you make real pasta carbonara?
Perhaps the most famous pasta dish – and super simple to make yourself. In this recipe you will get all the tips, tricks and the original recipe. Everything you want to know, in one place. In this article you will read the following:
Everything you need to know to make pasta carbonara:
- Ingredients for 4 people
- Traditional pasta carbonara recipe: ready in 20 minutes
Fun facts about pasta carbonara:
- What is pasta carbonara?
- Which pasta with pasta carbonara?
- Which wine goes well with pasta carbonara?
- Which vegetables go well with pasta carbonara?
Ingredients for traditional carbonara recipe
These ingredients are good for 4 people.
-
400 g pasta:
The most popular choice is of course spaghetti , another type of pasta is also possible. In Rome, tonnarelli is also often used - slightly thicker and square in shape - delicious in combination with the creamy sauce. -
200 g guanciale bacon:
There are 2 options, actually 1: guanciale bacon. Pancetta is also possible, but traditional carbonara sauce calls for guanciale - that is pork cheek bacon. It has more fat, more flavor and melts perfectly with the pasta. -
100 gr Pecorino Romano:
You can use Parmesan cheese, but the traditional recipe calls for Pecorino Romano . Pecorino is a bit spicier and has a sharper flavor, perfect for the creamy carbonara sauce! -
3 egg yolks + 1 whole egg:
No cream! The creaminess comes purely from egg yolks and a little pasta water. Use fresh eggs at room temperature – it makes all the difference. -
Black pepper (freshly ground):
A good pinch of freshly ground black pepper is essential. It gives the carbonara that spicy kick it is known for. -
Salt (for the cooking water):
Use plenty of salt in the cooking water – this is your only chance to season the pasta itself. Note: the pecorino and guanciale are already salty. -
1 clove garlic (optional):
Traditionally, carbonara does not contain garlic, but some Italian chefs do use it as a flavoring. Fry a crushed garlic clove in the pan with the guanciale – this will subtly infuse the bacon with that delicious garlic flavor. Remove the clove before adding the pasta.
Traditional pasta carbonara recipe: ready in 20 minutes
- Cook 400g spaghetti al dente in salted water.
- Cut 200g guanciale into cubes and fry until crispy in a frying pan (without oil).
- Beat 3 egg yolks with 1 whole egg and 50g grated Pecorino Romano.
- Drain the pasta and reserve some pasta water.
- Mix the warm pasta with the guanciale (off the heat).
- Add the egg mixture and stir quickly until creamy.
- Season with freshly ground black pepper.
- Serve immediately, without cream or other additions.
With this traditional pasta carbonara recipe you will have a real Italian classic on the table in no time. Simple, tasty and without fuss: just as it should be. Buon appetito!
What is pasta carbonara?
Pasta carbonara is a classic Italian pasta dish from Rome, made with spaghetti, eggs, Pecorino Romano, guanciale (Italian bacon), and black pepper. The dish is known for its creamy sauce, which is made without cream, but by mixing eggs and cheese with the warm pasta.
Which pasta with pasta carbonara?
Traditionally, pasta carbonara is made with spaghetti, as it holds the sauce well without being too heavy. Other classic choices include rigatoni or tonnarelli, a thicker, square pasta often used in Rome. Avoid fresh pasta with egg, as it doesn’t absorb the sauce as well and can become too soft.
Which wine with pasta carbonara?
A good wine with pasta carbonara should balance the creamy, salty character of the dish. Choose a dry white wine such as Frascati, Verdicchio or Pinot Grigio. Prefer red? Then go for a light red wine with few tannins, such as Chianti Classico or Dolcetto.
Which vegetables with pasta carbonara?
Vegetables with pasta carbonara??? That's not right! But it is possible... in itself. Traditionally, pasta carbonara is served without vegetables, but you can supplement the dish with light vegetables that do not overpower the taste. Think of peas, courgette or green asparagus, briefly fried or steamed. Serve them separately or carefully mix them through the pasta for a fresh twist.
Whether you were looking for the perfect recipe, the right pasta or a matching wine, you now know everything to make your pasta carbonara a real Italian taste sensation. With these tips and tricks, you can get the most out of a classic that never gets boring. Buon appetito!