Carbonara is a classic Italian pasta dish that many people enjoy. It’s rich, creamy, and full of flavor. While there are several variations of carbonara, one of the most traditional and authentic ways to make it is with guanciale, a type of Italian cured pork. In this step-by-step guide, we will walk you through the process of making carbonara with guanciale so that you can recreate this delicious dish at home.

Ingredients:

  • 8 ounces of spaghetti or other pasta
  • 4 ounces of guanciale, sliced into thin strips
  • 2 large egg yolks
  • 1 clove of garlic, minced
  • 1/2 cup of grated Pecorino Romano cheese
  • A handful of chopped fresh parsley
  • Salt and pepper to taste

Step 1: Cook the Pasta

Begin by cooking the pasta according to the instructions on the package. Make sure to cook it al dente, so it still has a bit of bite. Drain the pasta and set it aside.

Step 2: Cook the Guanciale

In a large skillet, cook the guanciale over medium heat until it becomes crispy and golden brown. Make sure to render the fat from the guanciale, as this is what will give the carbonara sauce its rich flavor. Once cooked, remove the guanciale from the skillet using a slotted spoon and set it aside.

Step 3: Prepare the Sauce

In a bowl, whisk together the egg yolks, minced garlic, grated Pecorino Romano cheese, and a pinch of black pepper. The mixture should be creamy and well combined.

Step 4: Combine the Pasta and Sauce

Place the cooked pasta in the skillet with the rendered guanciale fat. Toss the pasta in the fat, ensuring that it gets well coated. This step helps the sauce cling to the pasta. Remove the skillet from the heat.

Step 5: Add the Sauce

Pour the egg yolk mixture over the pasta and quickly toss everything together until the sauce evenly coats the pasta. The residual heat will cook the eggs slightly and create a creamy sauce. Be careful not to leave the skillet on the heat for too long, as this may result in scrambled eggs.

Step 6: Serve and Enjoy

Plate the carbonara and top it with the crispy guanciale that you set aside earlier. Garnish with freshly chopped parsley and a sprinkle of Pecorino Romano cheese. Season with salt and pepper to taste. Your carbonara with guanciale is now ready to be served and enjoyed!

Now that you have learned how to make carbonara with guanciale, give it a try in your own kitchen. This authentic Italian dish is sure to impress your family and friends. Buon appetito!

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