Carbonara Sauce
The authentic Roman pasta sauce – rich and creamy, emulsified solely with egg yolks, Pecorino, and savory pork fat.
- 15 min
- 537 kcal / serving
- medium
- Protein
- 21 g
- Fat
- 48.3 g
- Carbs
- 2.7 g
Contains: egg, milk, gluten (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 100 g Guanciale (or pancetta/bacon, diced)
- 3 pc egg yolks (medium)
- 1 pc whole egg (medium)
- 60 g Pecorino Romano cheese (or Parmesan, finely grated)
- 1 tsp black pepper (freshly cracked)
- 2 tbsp pasta water (reserved from boiling noodles)
Method
- Sauté the diced guanciale in a skillet over medium heat without extra oil until crisp and the fat renders, then remove from heat.
- Whisk the 3 egg yolks, the whole egg, and the finely grated Pecorino cheese together in a bowl until a thick paste forms.
- Season the egg and cheese mixture generously with plenty of freshly cracked black pepper.
- Toss the hot, freshly cooked al dente pasta (e.g. approx. 200 g spaghetti, not included in the nutrition values) directly into the skillet containing the crispy guanciale and its warm fat.
- Pour the egg-cheese paste into the pan along with a splash of hot pasta water (ensure the skillet is completely off the heat!).
- Stir and toss everything vigorously for 1 minute, letting the residual heat create a creamy, velvety sauce without scrambling the eggs. Makes about 2 servings for one serving of pasta each.
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