Carbonara is finished in the warmth of the pasta. Rendered guanciale seasons the strands; egg and Pecorino turn that fat and a little cooking water into a glossy coating. Keep the pan off direct heat when the eggs go in, and have the bowls ready before you start the final toss.
Carbonara Sauce
Guanciale, Pecorino Romano, eggs, and black pepper
Rendered guanciale fat and gently warmed eggs bind the Pecorino sauce to the cooked pasta.
TypeSauces
Prep10 minutes
Cook15 minutes
Rest0 minutes
Total25 minutes
YieldEnough for 200 g dry pasta
Servings2
ServingHalf the dressed pasta
DifficultyIntermediate
CuisineItalian — Roman
Ingredients
Batch
Instructions
Serving Ideas
- Finish each bowl with pepper and eat while the sauce is fluid.
Substitutions
- Pancetta is a practical substitute, with a different flavour. Guanciale and Pecorino Romano give this version its Roman character.
Chef Tips
- Use pasteurized eggs for this gently heated method. The aim is a coating that flows between the pasta, rather than firm curds.
Storage
Best made immediately before eating. Refrigerate leftovers within 2 hours and use within 2 days; reheating will alter the texture.
Allergen Notes
Contains egg, milk, and wheat.