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How to Make Classic Carbonara | Jamie Oliver
by Jamie Oliver
💡 TLDW (Too Long; Didn't Watch)
Classic Italian carbonara with guanciale, pecorino, eggs, and pasta
by Jamie Oliver
Classic Italian carbonara with guanciale, pecorino, eggs, and pasta
A traditional Italian carbonara recipe using guanciale, pecorino Romano, eggs, and pasta. Learn the authentic technique for creating a creamy sauce without curdling.
Gather 5 ingredients: guanciale (or pancetta), pecorino Romano cheese, free-range organic eggs, pasta, and black pepper. Use pecorino instead of parmesan for a more authentic result.
Hold pasta strands, twist them, and release into salted boiling water. Stir occasionally. Cook for about 8 minutes until al dente.
Trim the skin from the guanciale. Cut into 1cm thick slices, then roughly chop into half-centimeter pieces.
Place guanciale in a cold pan, then turn to medium-high heat. This renders out the fat slowly. Add crushed garlic for aroma.
Grind black pepper and sieve to remove the outer shells. Use only the inner peppercorns for a stronger, more flavorful kick.
Beat eggs in a bowl with about 20g of grated pecorino Romano. Mix until combined.
Remove garlic, turn off heat, and add cooked pasta with some pasta water. The starch in the water helps emulsify the fat into a creamy sauce. Add more water if needed.
When the pan is quiet (not sizzling), slowly drizzle in the egg mixture while tossing. The residual heat creates a creamy sauce without scrambling the eggs.
Plate the pasta and finish with extra grated pecorino and freshly cracked black pepper. Serve right away while hot.