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Carbonara with Parmesan cheese
1
Enjoy authentic Italian cuisine with our carbonara, where the silky sauce is made with only eggs, cheese and a small amount of water from the pasta. Classic Roman pasta does not require cream; its true essence is emphasised by guanciale or pancetta and black pepper. By skilfully tempering the eggs on hot pasta, you can create a creamy texture that will never turn into an omelette.
Guanciale or pancetta add an unbeatable salty flavour, while freshly ground black pepper gives the sauce a spicy note. Preparing this dish is like real alchemy, because each ingredient plays a very important role in achieving the perfect result.
Variations
- Bacon or smoked brisket can be used instead of guanciale.
- Parmesan can be combined with pecorino romano in a 1:1 ratio.
- For a vegetarian version, use fried mushrooms instead of meat.
Secrets of tenderness and taste
- Use egg yolks at room temperature.
- Add the egg mixture to the pasta, removed from the heat, stirring constantly.
- The water from the pasta helps to create an emulsion — add it gradually.
- Freshly ground black pepper adds flavour and helps the sauce thicken.
Tips on ingredients
- Spaghetti or spaghettini — traditional pasta for carbonara.
- Choose high-quality Parmigiano Reggiano aged 24 months or more.
- Use large farm eggs with bright yolks.
- Guanciale (cured pork cheek) is the most authentic choice.
Small culinary nuances
- Do not drain the water after cooking the pasta — it is needed for the sauce.
- The meat should be crispy but not overcooked.
- The sauce is prepared using the residual heat of the pasta, not on the stove.
- Serve immediately — carbonara does not like to wait.
- Cream is not part of the authentic recipe.
Ingredients for the recipe
Ingredients
La Pasta Spaghetti Pasta 400g
400 g
Yasensvit Molodilny Chicken Eggs С0 6pcs
4 egg yolks
Yasensvit Molodilny Chicken Eggs С0 6pcs
1 whole egg
Gran Moravia Parmesan Cheese 32% 100g
100 g
Simonini Sliced Raw Cured Pancetta 80g
150 g
Mria Black Ground Pepper
2 tsp
Moryachka Natural Food Sea Salt 500g
1 tsp
Preparation steps
01
Prepare the ingredients — Cut the guanciale or pancetta into 0.5 cm cubes. Grate the Parmesan cheese on a fine grater. Beat the egg yolks with the whole egg, add the Parmesan and half of the pepper, and mix. ⏱ 5 min. Guideline: The egg mixture should be smooth, and the Parmesan should be evenly distributed.
02
Cooking the pasta — Bring 4 litres of salted water to a boil. Cook the spaghetti until al dente according to the instructions on the package, minus 1 minute. Scoop 250 ml of water from the pasta into a separate cup. ⏱ 10 min. Guideline: The pasta is firm in the centre, slightly undercooked.
03
Frying the meat — While the spaghetti is cooking, fry the guanciale in a dry frying pan over medium heat until golden brown. Remove from the heat. ⏱ 7 min. Guideline: The meat should be crispy with golden edges, and the fat should have melted.
04
Combining the ingredients — Drain the spaghetti and add it to the pan with the meat. Pour in 100 ml of the pasta water and stir. Remove from the heat. Pour in the egg mixture, stirring quickly and adding pasta water until the desired consistency is achieved. ⏱ 3 min. Guideline: The sauce should be creamy, covering the pasta evenly without lumps.
05
Tip⏱ Serve the carbonara immediately, sprinkled with extra Parmesan and freshly ground black pepper. If the sauce is too thick, add a little warm pasta water and stir.
Where to order ingredients
Select the required ingredients in one of the stores
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