Description
Gordon Ramsay’s Carbonara is a classic Italian pasta dish known for its rich, creamy sauce made from eggs, Pecorino Romano, Parmesan cheese, and guanciale. This recipe combines traditional ingredients with precise techniques to create a deliciously satisfying meal that highlights the authentic flavors of Italy.
Ingredients
Scale
Pasta
- 400 g Spaghetti
Meat
- 150 g Guanciale (or pancetta or bacon as substitute)
Cheese and Dairy
- 100 g Pecorino Romano cheese, freshly grated
- 50 g Parmesan cheese, freshly grated
- 4 large Eggs
Seasonings and Others
- 1 tsp Black pepper, freshly ground
- 2 cloves Garlic (optional)
- 1 tbsp Olive oil
- Salt, to taste
Instructions
- Prepare the pasta: Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve some pasta water before draining.
- Cook the guanciale: Meanwhile, heat the olive oil in a large skillet over medium heat. Add the finely chopped guanciale and sauté until crisp and golden. Add the optional garlic cloves for aroma but remove them before combining with pasta to keep the traditional flavor.
- Mix eggs and cheese: In a mixing bowl, whisk together the eggs, Pecorino Romano, Parmesan, and freshly ground black pepper until smooth and creamy.
- Combine pasta and guanciale: Add the drained spaghetti to the skillet with the guanciale (remove garlic cloves if used). Toss well to coat the pasta with the rendered fat, ensuring it stays warm but not too hot to scramble the eggs.
- Create the sauce: Remove the skillet from heat and quickly pour the egg and cheese mixture over the pasta while tossing continuously. Add reserved pasta water a little at a time to loosen the sauce to a silky creamy consistency without scrambling.
- Final seasoning and serve: Taste and adjust salt and pepper if needed, then serve immediately garnished with extra Pecorino and black pepper for the perfect creamy Italian Carbonara experience.
Notes
- Use fresh, large eggs for the best creamy texture without cream.
- Guanciale is preferred for authentic flavor, but pancetta or bacon can substitute.
- Do not add cream; traditional Carbonara relies on eggs and cheese for creaminess.
- Be cautious when mixing eggs with pasta to avoid scrambling; remove the pan from direct heat.
- Reserve pasta water to adjust sauce consistency.
- Skip garlic if you want the most traditional Carbonara taste.
