Fresh Pasta Carbonara
Authentic Roman carbonara made with silky fresh pasta, crispy guanciale, and a creamy sauce of eggs and pecorino. This classic Italian dish comes together in minutes once you master the technique.
Ingredients
Instructions
- 1
Bring a large pot of generously salted water to boil. The water should taste like the sea.
- 2
In a bowl, whisk together the egg yolks, whole eggs, and most of the grated cheeses, reserving some for garnish. Season generously with black pepper.
- 3
Cook the guanciale in a large cold pan, then turn heat to medium. Render until crispy and golden, about 8 minutes. Remove from heat.
- 4
Cook the pasta until just shy of al dente. Reserve 250ml of pasta water before draining.
- 5
Add the drained pasta to the pan with guanciale. Toss to coat with the rendered fat.
- 6
Remove the pan from heat completely. Wait 30 seconds to cool slightly, then add the egg mixture while tossing constantly.
- 7
Add splashes of pasta water as needed to create a silky, coating consistency. The residual heat will cook the eggs gently without scrambling.
- 8
Serve immediately topped with remaining cheese and generous black pepper.
Tips, Variations and Storage
Nutrition Information
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Written by
Sarah Mitchell
Certified Executive Chef, Culinary Institute of Australia Graduate, Former Head Chef at The Celebration Kitchen Sydney
Sarah Mitchell is a professionally trained chef and food writer with over 15 years of experience creating recipes for home cooks. She specializes in making complex dishes accessible to everyday families while maintaining authentic flavors and techniques.