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Classic Roman Carbonara Recipe Easy Homemade with Crispy Guanciale and Pecorino

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An authentic classic Roman carbonara featuring crispy guanciale and aged pecorino, delivering a creamy, salty, and smoky pasta dish without heavy cream.

Ingredients

Scale
  • 150g (5 oz) guanciale, diced
  • 400g (14 oz) spaghetti or rigatoni
  • 4 large egg yolks, room temperature
  • 100g (3.5 oz) aged pecorino romano, finely grated
  • Freshly ground black pepper, to taste
  • Salt, for pasta water

Instructions

  1. Dice 150g (5 oz) of guanciale into small cubes. Heat a large skillet over medium heat and add the guanciale. Cook for about 5–7 minutes until golden and crispy, rendering out the fat. Remove from heat and set aside, leaving the fat in the pan.
  2. Bring a large pot of salted water to a boil. Add 400g (14 oz) of spaghetti or rigatoni and cook until al dente, usually 8–10 minutes. Reserve 1 cup (240 ml) of pasta water before draining.
  3. In a medium bowl, whisk together 4 large egg yolks and 100g (3.5 oz) finely grated aged pecorino romano. Add a generous amount of freshly ground black pepper. The mixture should be creamy but thick.
  4. Return the skillet with guanciale fat to low heat. Add the drained pasta, tossing to coat in the fat. Slowly add a splash of reserved pasta water to loosen the mixture, stirring gently.
  5. Remove the pan from heat to avoid scrambling. Quickly pour in the egg and pecorino mixture, tossing vigorously to create a creamy sauce that clings to each strand or tube of pasta. Add more pasta water as needed to reach a silky consistency.
  6. Taste and adjust seasoning with extra black pepper or pecorino if desired. Serve immediately on warm plates.

Notes

Use room temperature eggs to avoid lumps. Do not add egg mixture over direct heat to prevent scrambling. Reserve pasta water generously to adjust sauce consistency. Guanciale is preferred over pancetta for authentic flavor. Serve immediately for best texture. Leftovers can be stored up to 2 days and reheated gently on stovetop with a splash of water.

Nutrition

Keywords: Roman carbonara, classic carbonara, guanciale, pecorino romano, spaghetti carbonara, easy Italian pasta, authentic carbonara

Find it online: https://gleamgulp.com/classic-roman-carbonara-recipe-easy-homemade-with-crispy-guanciale-and-pecorino/