Tagliatelle Carbonara (Authentic)

The original dish was brought to Lazio from Umbria by coal men (carbonari), who ventured to sell charcoal to the Romans. After spending 3 years both working and living in northern Italy, Emilia Romagna (Ferrara), I can confirm that this is a genuine recipe and not something that has been adapted for the British palate; there is no cream in use here. Even the use of tagliatelle is permissible to the Nonnas.

Prep Time 20 mins

Cook Time 10 mins

Total Time 30 mins

Cuisine: Europe, Italian

Courses: Mains

Servings: 4

Ingredients

500 g tagliatelle
100 g guanciale
2 tbsp olive oil
4 eggs
1 egg yolk
100 g Pecorino Romano
freshly ground black pepper
pasta cooking water

Instructions

1
Cook the pasta in a large pan of boiling, lightly salted water until al dente, do not use oil in the pasta water.
Reserve some pasta water before draining; its starch helps emulsify the rendered fat, egg and cheese into the finished sauce.
2
Meanwhile, heat the pan you shall be serving from to a medium heat, add the olive oil and the guanciale or pancetta, bring to a medium high heat and fry until crisp, slowly raising the heat throughout. If you desire you can remove up to half of the fat from the pan with kitchen roll or a large spoon.
If removing rendered fat, take the pan off direct heat first. A spoon is safer than bringing kitchen roll close to a very hot pan of fat.
3
Lightly beat the eggs in a large bowl and add the grated cheese and black pepper.
Because the eggs are cooked only by residual heat, use British Lion eggs or another egg produced under an equivalent salmonella-control scheme, particularly if serving anyone more vulnerable to foodborne illness.
4
When the pasta is ready, using tongs, add to the pan with the guanciale, permitting some of the pasta water to accompany the pasta into pan.
5
The water will sizzle with the fat once it hits the pan, mix, or toss well to coat everything for up to 1 minute.
6
Turn off the heat and remove the pan from the hob so that it can cool slightly. Add a little more reserved pasta water if required. Once the sizzling has stopped, add the beaten egg and Pecorino mixture.
If the pan is still audibly sizzling, it is hot enough to scramble the eggs. Finish the sauce with residual heat only.
7
Stir or toss continuously until the water, rendered fat, eggs and Pecorino form a glossy sauce that coats the pasta. Serve immediately, using a ladle or large spoon and tongs to form each portion into a nest.
The sauce should be creamy without containing cream. If it becomes too thick, loosen it with reserved pasta water, one spoonful at a time.
8
Finally top with more black pepper and extra grated Pecorino Romano.
Serve immediately while the emulsion is glossy; carbonara thickens rapidly as it stands and reheating can scramble the sauce.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 862.34kcal

% Daily Value *
Total Fat 37.23g58%
Saturated Fat 13.62g69%
Cholesterol 163.68mg55%
Sodium 947.14mg40%
Potassium 344.38mg10%
Total Carbohydrate 94.84g32%
Dietary Fiber 4.00g16%
Sugars 3.61g
Protein 32.92g66%

Calcium 306.70 mg
Iron 5.04 mg
Vitamin D 0.88 IU

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Feel free to switch the guanciale out for pancetta but do not compromise on the cheese, use Pecorino Romano, accept no substitute. Add the egg and Pecorino mixture only once the pan and pasta water no longer sizzle; finish with residual heat only. No cream.