SmakiWielkopolski
Menu

Carbonara with egg, cheese and cured pork

Carbonara combines pasta with eggs, cheese and cured pork. This recipe includes the proportions, timing and tips for making a creamy sauce.

Ingredients

Method

  1. Cut the guanciale or bacon into small strips. Mix the yolks, whole egg, cheese and a generous pinch of pepper in a bowl.
  2. Bring a large pot of water to a boil. Salt it sparingly, as the cheese and meat are salty, and cook the spaghetti according to the packet instructions.
  3. Meanwhile, slowly render the meat in a frying pan until browned. Remove the pan from the heat.
  4. Reserve a cup of pasta water and transfer the spaghetti to the pan. Add a few tablespoons of the water and toss.
  5. Wait briefly so the pan is not too hot. Add the egg mixture and stir, adding a little water at a time until the sauce is creamy. Serve immediately.

Time and servings

Time: 25 minutes. Serves 4.

Making a creamy sauce

Save some pasta water before draining the spaghetti. Add it a tablespoon at a time while mixing: it is easier to thin the sauce than to thicken it. The egg mixture should coat the strands rather than collect at the bottom. If the pan retains heat for a long time, combine the ingredients in a large bowl instead. Taste before adding more pepper or salt, as the cured cheese and meat may provide enough seasoning.

Tips and variations

Choosing the meat and cheese

Cut the guanciale into strips of similar thickness so the fat renders evenly. Bacon is an accessible alternative, though its saltiness and degree of smoking can change the flavour. Do not salt the meat before frying. Heat it gradually in the pan, stirring until browned and the fat has rendered. There is no need for oil if the meat releases enough fat.

Finely grate the cheese just before mixing it with the eggs. Thick shavings are harder to distribute in the sauce. Pecorino is strongly flavoured and salty; Parmesan also works in this version. Use either cheese or a combination. Mix with the whole egg and yolks, adding pepper to taste. The thick mixture will loosen later with warm pasta water.

Combining the sauce and pasta

Have the meat and egg mixture ready when the spaghetti is cooked. Drain the pasta, reserving its cooking water. Do not rinse it in cold water: it should stay hot enough to warm the sauce. Transfer it to the pan with the meat and toss with the fat. If the pan is very hot, wait a moment or transfer everything to a large bowl.

Add the egg mixture gradually, stirring vigorously at once. Add pasta water little by little until the sauce evenly coats the strands. It should be smooth and slightly fluid, as it will thicken on the plate. Lumps mean the eggs have met too much heat. Next time, let the pan cool longer and mix off the heat.

Serve immediately, preferably on warmed plates. Keep a little pasta water until the last moment: a small splash can loosen the sauce if it thickens before serving. Add extra pepper and cheese if desired, but taste first to check the saltiness.

FAQ

Is cream added to carbonara?

In this version, the creamy sauce is made with eggs, cheese and pasta water, without cream.

What if the sauce is too thick?

Add a little warm pasta water and stir vigorously.

Leftovers

Carbonara has its best texture immediately after cooking. Cool any leftover pasta, transfer it to a container and refrigerate. To reheat, add a little water and warm gently, stirring. The sauce may be less smooth than when first made. For fewer people, it can be convenient to make a smaller portion from the start.

See also