Carbonara spaghetti

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Carbonara spaghetti
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Carbonara spaghetti

Recipe by Bernie Torras
0.0 from 0 votes
Course: MainCuisine: ItalianDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

15

minutes
Calories

667

kcal
Total time

45

minutes

Immerse yourself in the heart of authentic Roman cuisine with the recipe for Spaghetti Carbonara. Imagine yourself in charming Trastevere, the soul of Rome, as you prepare this culinary delight that balances the rich texture of crispy guanciale with the silky smoothness of an egg and cheese-based sauce. Feel the rhythm of the music of the playlist we have selected especially for you, letting each note accompany you through the flavors of Italy.

The recipe is simple, but requires technique: start by meticulously cleaning the guanciale and cooking it to perfection, then create an emulsion of egg yolks with pecorino and parmesan that will envelop the al dente cooked pasta. The mastery lies in the "Bagno Maria" method, ensuring that the texture of the sauce reaches the ideal point without curdling the eggs, all while a harmonious soundtrack fills your kitchen with Italian joy and warmth.

At the end, the generous portion of crispy guanciale and a pinch of freshly ground black pepper will make this dish sing with flavor. This dish is not just a recipe, it's a culinary experience that will transport you to the cobblestone streets of Rome even before the first bite touches your lips. So put on your apron, turn on the music and let yourself be carried away by the art of cooking authentic Carbonara.

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 500 gr Guanciale

  • Black pepper to taste

  • 4 egg yolks

  • 70 gr Parmesan cheese (Grana Padano)

  • 140 gr Pecorino cheese

  • 350 gr Spaghetti

  • salt to taste

  • water

Pasos

  • Clean by removing the remains of black pepper and the skin layer. Dice
  • Place the Guanciale in a hot pan over high heat, give it a couple of turns and then reduce the temperature to minimum. Cook slowly until crispy on the outside and buttery on the inside. Save the fat that has been released.
  • Beat the egg yolks in a bowl. Grate and mix the pecorino and parmesan cheese, add to the bowl. Add the Guanciale fat and season with black pepper.
  • Fill a large pot with salted water and bring to a boil. Cook the spaghetti until al dente.
  • During the last 3 minutes of the pasta cooking, place a heatproof bowl over the pot and transfer the pasta with some of its cooking water. Cook with the bain marie method.
  • Mix the pasta with the egg and cheese sauce in the bowl over the bain marie. Add the hot Guanciale and mix quickly to obtain a creamy consistency.
  • Serve the pasta with more pieces of Guanciale, grated pecorino cheese and additionally, ground black pepper to taste.

Notas

  • It is important to choose a quality guanciale, aged for at least 12 months, as this ingredient is fundamental to the recipe. It should have a good balance of meat and fat to provide both flavor and texture to the sauce. Slow cooking at a low temperature will help you get that crispy texture without burning. When emulsifying the pasta with the sauce, taste and adjust the flavor. Carbonara traditionally does not have additional salt in the sauce, as both the cheese and the guanciale are usually salty. Taste it before adding more salt.
  • This step is crucial to achieve the characteristic texture of an authentic carbonara. It is important to make sure the bowl is not too hot to prevent the eggs from becoming scrambled. finish cooking in the sauce, where they will absorb more flavor.

Quizás lo necesites

  • cacerola 20cmCacerola Alta con Tapa de Cristal, Aluminio Fundido, Negro, 32 cmVer precio

Información nutricional (por ración)*

  • Serving Size: 247g
  • Total number of serves: 4
  • Calories: 667kcal
  • Fat: 79.30g
  • Saturated Fat: 31.66g
  • Trans Fat: 1.81g
  • Cholesterol: 9.49mg
  • Sodium: 132.72mg
  • Potassium: 17.96mg
  • Carbohydrates: 73.5g
  • Fiber: 1.01g
  • Protein: 44g
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Key points of the recipe


  1. Prepare the Guanciale: Clean the guanciale well by removing the black pepper and skin before dicing.

  2. Cooking the Guanciale: Cook the guanciale over high heat at first and then over low heat until crispy on the outside and tender on the inside, reserving the fat released for the sauce.

  3. Combine Ingredients: Add the hot guanciale to the yolk and cheese mixture, and mix with the pasta quickly to achieve a creamy texture.

Pairing with wine

For spaghetti alla Carbonara, I would recommend a white wine with medium body, but with a perceptible acidity to complement the richness of the cheese and egg sauce and the flavor of the guanciale. Here are some ideal options:

Frascati: This is a white wine from Lazio, the region where carbonara is native. Its lively, light notes help cut through the richness of the dish, and its aromatic profile pairs well with Pecorino Romano cheese.

Vermentino: With more body and mineral notes, this Italian wine can combine very well with the creamy texture of carbonara and the salty flavor of cheese and guanciale.

A subtle oaked or unoaked Chardonnay will give a medium body and fresh acidity that will not overpower the dish, but will complement the creamy, savory flavor profile.

The wine should have a noticeable acidity that will help cleanse the palate between bites of the rich carbonara, and the body should not be too heavy so as not to overpower the combination. It is preferable to avoid wines with intensive barrel aging or with a very strong flavor profile that could compete with the delicate flavors of carbonara.

Pairings we should avoid are heavy, tannic red wines, such as a young Cabernet Sauvignon or a Barolo that has not had enough time to mellow, as they can overwhelm the subtle balance of the carbonara and clash with the savory profile of the dish.

Beer pairing

To pair a traditional Italian recipe such as Chef Luciano Monosilio’s Spaghetti alla Carbonara, the rich and creamy flavor profile of the egg yolk and cheese-based sauce, in addition to the crispy and flavorful guanciale, must be taken into account.

A beer that could complement this recipe well would be an Italian Pilsner style beer. This pilsner variant often has a more aromatic hop approach while maintaining a clean malty background and dry finish. The carbonation and herbal or floral hints from the hops can cut through the richness of the carbonara, refreshing the palate and counteracting the creamy texture.

Alternatively, a German Helles Lager or Kölsch would also be up to the task, as both offer smooth, balanced flavor profiles with enough malty presence to complement the cheeses and unctuousness of the dish, while their crisp, clean finish could help digest each bite.

Beers that are too bitter, acidic or intense and may compete aggressively with food should be avoided. Beers such as high bitterness IPAs, intense Stouts or sours could unbalance the pairing, dulling the subtle flavors of cheeses and guanciale or creating an unpleasant combination in the mouth.

In general, for this type of dish it is important to look for beers that harmonize with the richness of the ingredients without overpowering them, maintaining a balance between refreshing and complementing the flavors of the carbonara.

Careful!

Typical allergens

Avoid this recipe if any diner has allergies* to: Dairy, Gluten, Eggs

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Bernie Torras
Bernie Torras
Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.
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