The Authentic Italian Dish: Pasta Carbonara with Guanciale
When it comes to Italian cuisine, there are few dishes as beloved and iconic as Carbonara. This rich and creamy pasta dish originated in Rome, Italy, and has since become a staple around the world. However, there’s a crucial ingredient that sets authentic Carbonara apart from its imitators: guanciale.
Guanciale, a type of Italian cured pork jowl, is the unsung hero of Carbonara. Unlike pancetta or bacon, which are commonly used as substitutes, guanciale brings a unique flavor and texture to the dish. The fatty, savory goodness of guanciale infuses the pasta with a deep, unctuous richness that’s impossible to replicate with other ingredients.
To make an authentic Carbonara with guanciale, you’ll need the following ingredients:
- 12 oz (340g) spaghetti
- 4 oz (115g) guanciale, sliced into thin strips
- 3 large eggs
- 1 cup (250ml) grated Parmesan cheese
- Salt and black pepper, to taste
- Fresh parsley, chopped (optional)
To prepare the dish, bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. While the pasta is cooking, heat the guanciale in a large skillet over medium heat until crispy and golden brown. Remove the guanciale from the skillet with a slotted spoon and set it aside on a paper towel-lined plate.
In the same skillet, add the eggs and cook over low heat, stirring constantly, until they’re just set and still creamy. Remove the skillet from the heat and stir in the Parmesan cheese until melted and well combined.
Add the cooked spaghetti to the skillet with the egg mixture and toss everything together until the pasta is well coated. Add the crispy guanciale to the pasta and toss again to combine.
Season the Carbonara with salt and black pepper to taste, then serve immediately. Garnish with chopped parsley, if desired.
Why Guanciale is Essential to Carbonara
So, why is guanciale so crucial to Carbonara? The answer lies in its unique flavor and texture. Unlike pancetta or bacon, which can be smoky and overpowering, guanciale is mild and unassuming. It adds a subtle, savory flavor to the dish that’s both rich and delicate.
Moreover, guanciale is incredibly fatty, which means it melts and infuses the pasta with its rich, unctuous goodness. This fat content also helps to balance out the creaminess of the egg and Parmesan cheese, creating a harmonious balance of flavors and textures.
Conclusion
In conclusion, Pasta Carbonara with guanciale is a dish that’s both simple and sublime. The combination of tender spaghetti, creamy eggs, and rich guanciale is a match made in heaven. So, the next time you’re in the mood for a authentic Italian dish, be sure to seek out guanciale and give this recipe a try. Your taste buds will thank you!
Pasta Carbonara with Guanciale
Thanks!
We like to call this bacon egg and cheese pasta
Looks fantastic! 🤤🤤🤤
This recipe is very easy to make.
**INGREDIENTS:**
* 1 lbs spaghetti
* 1/2 lbs guanciale (optional replacements: pancetta or bacon)
* 2-1/2 cups Pecorino Romano (about 1/2 lbs – finely grated)
* 6 eggs
* pepper freshly ground (to taste, but be generous)
* salt to taste (optional – guanciale and pecorino cheese are already salted)
**INSTRUCTIONS:**
1. Prepare all the ingredients: slice the guanciale (pancetta/bacon), and grate the Pecorino Romano cheese.
2. In a bowl add the eggs and mix them with a whisker.
3. Add about 2 cups of Pecorino Romano grated cheese to the bowl and mix everything. Keep the rest of the grated cheese for serving.
4. Add some freshly ground pepper to the bowl and mix. Be generous with the pepper. Set aside.
5. Heat a skillet and place the guanciale inside. Fry it for about 10 minutes. The meat should get crispy on the outside, while all the pork fat will be melting in the pan.
6. While the meat is frying, cook the pasta in a large pot with just a bit of salt added. Boil the pasta according to the package instructions until al dente.
7. Drain the pasta out, keeping one mug of pasta water.
8. By this time the meat is done. Take the skillet out of the burner.
9. Add the pasta to the pan over the meat and stir one time.
10. Add the eggs over the pasta, toss a few times, and place the pan on the burner on low heat, mixing and tossing continuously.
11. While tossing continuously add a bit of pasta water if necessary. Be prepared to take the pan out of the burner, using your left hand, to prevent the eggs from cooking too fast.
12. Continue to stir and toss, the eggs should turn into a creamy soft sauce that slowly becomes thick. This should take minutes.
13. Once the sauce is thick, take the pan out of the burner and place the pasta on serving plates.
14. Add more Pecorino Romano and fresh ground black pepper. Again, be generous with the pepper. Serve immediately!
You can find the recipe here: [https://dishitdown.com/pasta-carbonara/](https://dishitdown.com/pasta-carbonara/)
Where is the guanciale?
How do you know if and when to add the pasta water into the frying pan, after mixing it all together?
I just made carbonara the same day! It was my first time but I had some beginner’s luck. I did it the old-fashioned way of tempering the egg with the guanciale fat and then just putting the hot pasta in the dish with the raw egg mixture and letting the heat cook it while I stirred to emulsify. How has your luck been using the burner? Have you overcooked the egg before? I’m worried about it being undercooked with the old method.
In the traditional recipe you seperaten the egg whites from the yolk, and only use the yolk. Looks incredible though!
Sounds good! Is there any reason you left out the eggs?