Carbonara
A classic Roman pasta dish made with eggs, hard cheese, cured pork, and black pepper. It relies on technique rather than cream for its signature silky sauce.
Origin & history
While its exact origins are debated, Carbonara emerged in the mid-20th century in Rome. It is a quintessential example of Italian 'cucina povera' using simple, high-quality ingredients.
Ingredients
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Pasta
Sauce
The method
Step by step
- 01
Cook Pork
10 minFry guanciale until crispy. Remove from heat.
Render the fat slowly.
- 02
Emulsify
5 minWhisk eggs and cheese. Toss hot pasta with pork fat, then remove from heat and stir in egg mixture to create a creamy sauce.
Never add eggs over direct heat or they will scramble.
Chef tips
- — Use pasta water to adjust consistency.
- — Freshly cracked pepper is mandatory.
Common mistakes
- — Scrambling the eggs
- — Using cream
Substitutions
- Guanciale → PancettaMore accessible
Storage & serving
Best eaten immediately.
Serve hot with extra cheese.
Food safety
Use pasteurized eggs if concerned about raw consumption.
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