Description
A silky, authentic Italian carbonara made without cream, using a specific emulsion technique with egg yolks, Pecorino Romano, and starchy pasta water for a glossy, luxurious sauce.
Ingredients
Scale
- 200g (7 oz) Guanciale or Pancetta, sliced into strips or cubes
- 400g (14 oz) Spaghetti or Rigatoni
- 4 large Egg Yolks
- 100g (3.5 oz) Pecorino Romano Cheese, finely grated
- 2 teaspoons Freshly Cracked Black Pepper
- Salt, for pasta water only
- Reserved starchy pasta water, as needed
Instructions
- Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente (10-12 minutes). Reserve one cup of pasta water before draining.
- While pasta cooks, heat a skillet over medium heat. Add guanciale/pancetta and cook until crispy and fat has rendered (8-10 minutes). Do not add oil. Remove crispy pork, leaving fat in the pan.
- In a mixing bowl, whisk egg yolks until smooth. Add grated Pecorino Romano and black pepper. Whisk until a thick paste forms.
- Add drained hot pasta directly into the skillet with the pork fat. Toss to coat. Turn off the heat completely.
- Wait 30 seconds for the pan to cool slightly. Pour egg and cheese mixture over pasta. Add a splash of reserved pasta water. Toss vigorously and quickly to create a creamy emulsion. Add more water if too thick.
- Stir in the crispy pork pieces. Taste and adjust pepper if needed. Serve immediately.
Notes
Do not add cream; the creaminess comes from the emulsion of eggs, cheese, and pasta water. Ensure the pan is off the heat before adding eggs to prevent scrambling. Use fresh cheese, not pre-grated, to avoid anti-caking agents. Serve immediately as the sauce thickens upon cooling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: Approx. 1/4 of the r
- Calories: 650
- Sugar: 2
- Sodium: 800
- Fat: 35
- Saturated Fat: 12
- Carbohydrates: 60
- Fiber: 3
- Protein: 25
Keywords: carbonara, gordon ramsay, copycat recipe, italian pasta, creamy carbonara, guanciale, pancetta, pecorino romano, egg pasta, quick dinner