Authentic pasta carbonara
Real carbonara — no cream, just eggs, parmesan, and guanciale. The technique is everything.
Steps
- 01
Cook pasta in a large pot of well-salted water. Reserve 250 ml of pasta water before draining.
- 02
Meanwhile, cook the guanciale over medium heat until crispy.
- 03
Whisk the eggs with grated parmesan and black pepper in a bowl.
- 04
Drain the pasta and add to the pan off the heat with the guanciale. Let it cool for 30 seconds.
- 05
Pour in the egg-parmesan mixture, tossing quickly. Add pasta water a spoonful at a time to achieve a creamy sauce without scrambling the eggs.
Why it worksWhy does carbonara turn creamy without cream?
Why does carbonara turn creamy without cream?
Carbonara's creaminess comes from emulsification: egg yolks contain lecithin, a molecule that forces fat and water to combine. When you toss hot pasta with the egg-parmesan mixture off the heat, the residual temperature cooks the eggs gently enough to thicken without scrambling, creating a stable, silky sauce.
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