Authentic Italian Carbonara You Must Try

Fill a large pot with water and bring it to a boil. Add a generous amount of salt to the boiling water. Cook the spaghetti or fettuccine according to the package instructions until al dente.

heat a large skillet over medium heat while the pasta is cooking. Add the diced guanciale or pancetta and cook until it turns golden and crispy, stirring occasionally. This process should take about 5-7 minutes. Once cooked, remove the skillet from the heat and set it aside.

In a medium bowl, whisk together the egg yolks, whole egg, and grated Pecorino Romano cheese until well combined. Season with a pinch of salt and a generous amount of freshly ground black pepper. Set the mixture aside.

Once the pasta is cooked, drain it, reserving about 1/2 cup (120 ml) of the pasta water. Immediately transfer the hot pasta to the skillet with the cooked guanciale or pancetta, ensuring the heat is turned off.

Quickly pour the egg and cheese mixture over the hot pasta, using tongs or two forks to toss and coat the pasta evenly. The residual heat from the pasta will cook the eggs, creating a creamy sauce. If the mixture appears too thick, gradually add small amounts of the reserved pasta water until the desired consistency is reached.

Taste the pasta and adjust the seasoning with salt and pepper if needed. Remember that the guanciale or pancetta is already salty, so be careful not to oversalt.

Divide the Carbonara among individual serving plates or bowls. Drizzle a small amount of extra-virgin olive oil over each portion (optional) and garnish with chopped fresh parsley if desired.

Serve the Carbonara immediately while it's still hot, and enjoy its creamy, rich flavors!