What is the golden rule of cooking a carbonara?

The golden rule to silky carbonara is to whisk your egg whites so that they're completely incorporated with the egg yolks . This will create a smooth, velvety sauce. As like any pasta dish, including carbonara, cook the pasta perfectly al dente so that it's soft but still firm, with some bite.

What should not be added to carbonara?

You should never use cream to make carbonara . The creamy sauce should only be made by egg yolks and grated pecorino cheese. First of all your only ingredients should be: Italian spaghetti.

Do Italians put cream in pasta carbonara?

Taste.com.au Food Director, Amira Georgy, confirmed this, saying: “ Traditionally, carbonara sauce contains no cream , just eggs and cheese. The eggs and cheese are added to the hot pasta and tossed together until a silky sauce forms.”

How to stop eggs from scrambling in carbonara?

Using a large mixing bowl and setting it over the boiling pasta water to create a makeshift double boiler helps prevent you from accidentally scrambling the eggs.

What thickens carbonara?

Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture , which thickens but doesn't scramble, and everything is coated. Add extra pasta cooking water to keep it saucy (several tablespoons should do it).

How to not mess up carbonara?

Start cooking the pancetta or guanciale as soon as you start boiling the pasta. It's important that everything finishes right about the same time so that the pasta is hot once it is put in the pan. If the pasta cools down too much, the whole recipe will be ruined because the egg mixture won't adhere to the pasta.

Should there be garlic in carbonara?

Must-have ingredients that there are only five ingredients: pasta, pork cheek, eggs, cheese and pepper. That's it. A real carbonara does not contain onion, garlic, or cream .

Do you put the whole egg in carbonara or the yolk?

Eggs is eggs Whole eggs work well, but I'm going to add just the one extra yolk, just because this really isn't a dish you'd eat every day, and it does add a glorious eggy richness to it.

What meat goes with pasta carbonara?

Italian carbonara is famously rich, combining pancetta or guanciale (cured pork jowl) , egg yolks and cheese.

What is the egg rule for carbonara?

Egg whites will provide texture but too much could make the eggs curdle. Meanwhile, egg yolks help to bind the pork fat to the sauce. This also helps to enhance the creaminess. So a good rule to follow is to include one egg yolk per person and one egg white per four people .

How many eggs should I put in my carbonara?

This knock-it-out-of-the-park, authentic spaghetti alla carbonara recipe calls for extra egg yolk, which lends a silken richness and lusciousness to the dish. If you want a traditional version, use four whole eggs . I've also seen Italian cooks use an extra large egg yolk per person, which is super luxurious.

What makes carbonara so good?

Guanciale – This is a key ingredient in carbonara, and is a cured fatty pork that is similar to bacon and pancetta. It adds adds flavour into the dish and the fat makes the sauce creamy when mixed with the egg and starchy pasta cooking water .

Pasta Carbonara (Amalfi Coast Recipe) - Tastefully Grace (2024)

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5 from 128 votes

At a quaint, off the beaten path café in Amalfi, Italy, I had the best pasta carbonara I’ve ever had (and one of the single best pasta dishes ever consumed). The family that owned this café was so happy that we loved their carbonara, that they invited me into their kitchen to watch the magic happen. It was one of the best moments of my life!

Pasta Carbonara (Amalfi Coast Recipe) - Tastefully Grace (1)

This simple pasta carbonara recipe is a perfect flavor blend of creamy richness and a porky kick. This timeless Italian classic is kicked up a notch with this Amalfi version, adding shallots and whole milk to the dish for extra flavor and creaminess. Your taste buds will thank you!

Want another classic Italian pasta dish recipe? Try Pasta al Limone!

What is Pasta Carbonara?

Carbonara is a traditional Roman pasta dish that combines few, but high-quality ingredients. This dish showcases the harmonious blend of pasta, eggs, parmigiano-reggiano cheese, guanciale (cured pork jowl) or pancetta, and black pepper. The result is a creamy, rich sauce that clings to the pasta, creating an indulgent flavor experience.

This “Amalfi style” includes the five standard ingredients in Roman carbonara (spaghetti, pancetta/guanciale, eggs, parmesan cheese, and black pepper), but it also includes whole milk and shallots.

Still – this recipe doesn’t include cream or peas that you’d typically see in carbonara throughout the US. This Amalfi carbonara is delicate like the Roman version, but it has just a bit more creaminess with a touch of sharpness from the shallots. I was so lucky to be able to watch and cook carbonara with a local pro. Here’s how she made carbonara as I remember it. She didn’t measure out ingredients, so I’ve experimented with the recipe to recreate it just how I remember it tasting!

Tips for Marking Pasta Carbonara

Choose Quality Ingredients: Opt for high-quality eggs, Parmigiano Reggiano cheese, and pancetta to ensure an authentic and flavorful Carbonara base.
Respect Tradition: Stick to the traditional ingredients and preparation methods for an authentic taste that pays homage to its Italian roots.
Mind the Heat: While cooking the sauce, use low heat to avoid scrambling the eggs, achieving a silky and creamy texture. I use pasteurized eggs (previously heat-treated) since I don’t like to take any risks when working with raw ingredients.
Pasta Water is Your Friend: Save a cup of pasta cooking water before draining. The starchy water can be added to the sauce for a smoother consistency.
Serve and Eat Immediately: Carbonara is best eaten right after preparation to enjoy its creamy goodness at its peak.

Pasta Carbonara Ingredients

High-quality spaghetti: Nothing beats a perfect al dente pasta. Spaghetti or bucatini is the go-to noodle for this dish.
Pancetta or guanciale: Pancetta is milder, while guanciale is more intense and fatty. I like pancetta!
Parmigiano Reggiano: Parmigiano is used in the sauce to add creaminess and flavor, and as a finishing touch.
Whole milk: Whole milk adds a creamy richness to balance the sauce’s flavors and texture.
Shallots: Shallots add an onion-like kick providing subtle depth to the dish.
Eggs (I use pasteurized): Eggs also contribute to the creaminess and richness to the sauce.
Extra-virgin olive oil: EVOO helps saute shallots.
Black pepper to taste: Freshly cracked black pepper adds a warm, peppery kick.

How to Make Pasta Carbonara

Full instructions in the recipe card; this is just an outline!

Combine.
Whisk together whole milk, egg, cheese, and black pepper to create your sauce base. Set aside.
Boil.
Cook spaghetti to perfect al dente, according to cooking instructions on the box.
Cook.
In a separate pot or pan, cook pancetta until just crispy, about 5-8 minutes over medium heat. Drain extra fat (the liquid in the pan!).
Saute.
Throw in your shallots to the pancetta pan (and a dash of olive oil if needed) and sweat them for about 2 minutes.
Add.
Drain your pasta and add to the pancetta/shallot pot. Use tongs to combine.
Combine.
Turn stove off, and add egg mixture, stirring into hot pasta, pancetta and shallots. Stir constantly until all ingredients are steaming hot.
Serve.
Serve immediately! And of course, with more grated cheese and black pepper!

Frequently Asked Questions (FAQs)

Can I use bacon instead of guanciale or pancetta?

Guanciale or pancetta are traditional, but bacon can be used as an alternative and still give you the essence of Carbonara.

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