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CARBONARA

cook:

25 min

Picture for CARBONARA

11,143,169 views  Carbonara has been the subject of some severe bastardization here in the states, where we regularly eschew Italian tradition in favor of garlic, bacon, and green peas for some reason. Today we're doing both the old-school and illegitimate versions of the hotly-contested dish, both of which deserve their place in your grandmother's handwritten recipe cards.

4 Servings

US

original

metric

INGREDIENTS

DIRECTIONS

Traditional Carbonara

INGREDIENTS

guanciale (substitute with pancetta if needed)

½ pound guanciale (substitute with pancetta if needed)

large eggs

3 large eggs

egg yolk

1 egg yolk

of cheese (Pecorino Romano or Parmigiano Reggiano)

4 ounces of cheese (Pecorino Romano or Parmigiano Reggiano)

Ground black pepper

Ground black pepper

Kosher salt

Kosher salt

spaghetti noodles

16 ounces spaghetti noodles

starchy pasta water (optional)

¼ cup starchy pasta water (optional)

TOOLS

chef's knife

chef's knife

mixing bowls

mixing bowls

large sauté pan

large sauté pan

large stock pot

large stock pot

strainer

strainer

tongs or pasta fork

tongs or pasta fork

grater

grater

whisk

whisk

rubber spatula

rubber spatula

DIRECTIONS

1.

For the Traditional Carbonara

1.

Begin by dicing guanciale into large chunks and set aside.

guanciale (substitute with pancetta if needed)

½ pound guanciale (substitute with pancetta if needed)

chef's knife

chef's knife

2.

In a medium bowl, combine eggs and egg yolk.

large eggs

3 large eggs

egg yolk

1 egg yolk

mixing bowls

mixing bowls

3.

Finely grate Pecorino or Parmigiano-Reggiano or a blend of the 2 cheeses.

of cheese (Pecorino Romano or Parmigiano Reggiano)

4 ounces of cheese (Pecorino Romano or Parmigiano Reggiano)

grater

grater

4.

Add the cheese to the eggs and beat together until homogenous. Season generously with freshly ground pepper. Do not add salt yet. Optional: Add a fourth egg for extra richness and skip the starchy pasta water if desired.

of cheese (Pecorino Romano or Parmigiano Reggiano)

4 ounces of cheese (Pecorino Romano or Parmigiano Reggiano)

large eggs

3 large eggs

egg yolk

1 egg yolk

whisk

whisk

rubber spatula

rubber spatula

5.

Add the guanciale to a cold sauté pan. Slowly bring the heat to medium, allowing the fat to render out. Cook until guanciale is crispy on the edges but still tender. Remove from heat and set aside.

guanciale (substitute with pancetta if needed)

½ pound guanciale (substitute with pancetta if needed)

large sauté pan

large sauté pan

6.

Meanwhile, bring a large pot of heavily salted water to a boil. Add the spaghetti and cook until just shy of al dente. Drain, reserving some pasta water if needed.

spaghetti noodles

16 ounces spaghetti noodles

large stock pot

large stock pot

strainer

strainer

7.

Toss the hot pasta directly into the pan with the guanciale, ensuring the pasta is coated in the rendered fat. Quickly add the egg and cheese mixture, tossing rapidly to avoid scrambling the eggs. If needed, add a small amount of reserved pasta water to smooth out the sauce.

starchy pasta water (optional)

¼ cup starchy pasta water (optional)

spaghetti noodles

16 ounces spaghetti noodles

8.

Taste for seasoning, adding salt if needed. Optionally toss the pasta to aerate and get a creamier consistency.

Kosher salt

Kosher salt

9.

Twirl into portions, using a carving fork for a restaurant-style presentation. Top with extra guanciale and a final grind of black pepper. Optional: Add a pinch of freshly grated nutmeg to enhance the flavors. Enjoy!

Ground black pepper

Ground black pepper

tongs or pasta fork

tongs or pasta fork

Modern Carbonara

INGREDIENTS

thick cut bacon

½ pound thick cut bacon

Parmesan or Romano cheese

4 oz Parmesan or Romano cheese

large eggs (optional 4th egg for richness)

3 large eggs (optional 4th egg for richness)

egg yolk

1 egg yolk

Ground black pepper

Ground black pepper

salt

salt

grated nutmeg (optional)

grated nutmeg (optional)

garlic, minced

2 cloves garlic, minced

starchy pasta water (optional)

⅓ cup starchy pasta water (optional)

Bucatini noodles

16 oz Bucatini noodles

TOOLS

chef's knife

chef's knife

mixing bowl

mixing bowl

nonstick sauté pan

large stock pot

large stock pot

tongs or pasta fork

tongs or pasta fork

grater

grater

fork

fork

strainer

strainer

measuring cup

measuring cup

DIRECTIONS

1.

Slice thick-cut bacon into large chunks.

thick cut bacon

½ pound thick cut bacon

chef's knife

chef's knife

2.

In a bowl, combine eggs and 1 egg yolk. Grate Parmesan or Romano cheese and stir into the eggs. Season generously with freshly ground black pepper. Optionally, add a pinch of freshly grated nutmeg.

large eggs (optional 4th egg for richness)

3 large eggs (optional 4th egg for richness)

Parmesan or Romano cheese

4 oz Parmesan or Romano cheese

Ground black pepper

Ground black pepper

grated nutmeg (optional)

grated nutmeg (optional)

grater

grater

3.

In a cold nonstick pan, add the bacon. Slowly heat over medium until the fat renders and the bacon is crispy. For a lighter sauce, strain off excess bacon fat, leaving about 2 tbsp in the pan. For a richer version, leave more fat in.

thick cut bacon

½ pound thick cut bacon

nonstick sauté pan

strainer

strainer

4.

Lower the heat to medium-low and add 2 minced garlic cloves. Sauté for 1 minute until fragrant, being careful not to let the garlic burn and turn bitter.

garlic, minced

2 cloves garlic, minced

5.

Meanwhile, bring a large pot of heavily salted water to a boil. Add the bucatini and cook until al dente. Drain, reserving ⅓ cup of pasta water.

salt

salt

Bucatini noodles

16 oz Bucatini noodles

starchy pasta water (optional)

⅓ cup starchy pasta water (optional)

large stock pot

large stock pot

6.

Add the pasta directly into the pan with the bacon and garlic. Pour in the egg and cheese mixture, tossing rapidly to combine. Add a splash of pasta water to help form a smooth, creamy sauce.

Bucatini noodles

16 oz Bucatini noodles

thick cut bacon

½ pound thick cut bacon

garlic, minced

2 cloves garlic, minced

Parmesan or Romano cheese

4 oz Parmesan or Romano cheese

large eggs (optional 4th egg for richness)

3 large eggs (optional 4th egg for richness)

starchy pasta water (optional)

⅓ cup starchy pasta water (optional)

7.

Taste for seasoning and add salt or more black pepper as needed. If the sauce isn't thick enough, add a bit more grated cheese and mix vigorously until the desired consistency is reached.

salt

salt

Ground black pepper

Ground black pepper

Parmesan or Romano cheese

4 oz Parmesan or Romano cheese

fork

fork

8.

Twirl the Bucatini onto plates and garnish with more black pepper and bacon bits. This version will stay creamy longer and is lighter compared to the traditional one. Enjoy!

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