Pasta Carbonara with Guanciale

Key Ingredients and Substitutions

Carbonara has five ingredients—that’s it. Plenty of pasta carbonara recipes include garlic, parsley, onion, cream, milk, and peas (or some other vegetable), but the original version doesn’t, so keep it simple.

The complete ingredient list and measurements are listed in the printable recipe below.

• Guanciale: This Italian cured meat is made from pork jowls (or pork cheek). Guanciale is used to make authentic carbonara, but you can substitute pancetta, a cured pork belly. We can typically find guanciale in a local gourmet grocery store.
• Pasta: We use bucatini for this recipe because they are slightly thicker than spaghetti and have a hole in the center, allowing the sauce to coat the inside and outside of the pasta. You can use any short or long pasta, but make sure you buy bronze-cut pasta. It is made with a special die that provides more friction, producing a rougher surface on the pasta and helping the sauce cling better.
• Cheese: Traditional pasta carbonara is made with grated Pecorino Romano, a sheep-milk cheese; in contrast, Parmigiano Reggiano is made from cow’s milk and has a milder, nuttier flavor. For our recipe, we used a freshly grated Parmigiano Reggiano. Pre-grated parmesan cheese contains preservatives such as potato starch to prevent clumping, so it doesn’t melt as evenly. Whatever cheese you decide on, it’s best to grate it yourself.

How to Make Bucatini Carbonara with Guanciale

Here are the quick, step-by-step instructions with visuals; you can find the full instructions, including the exact ingredients, in the recipe card below.

Pro-tip: Use a microplane or the side with the finest holes on your cheese grater, as larger pieces of cheese are likely to clump.

1. Cook Pasta: In a medium saucepan over medium-high heat, bring water to a boil and add salt. Once the water has come to a boil, add the pasta and cook until al dente, according to the package instructions. Reserve one cup of cooking water for the carbonara when draining the pasta. Fry the guanciale and prepare the egg-cheese mixture while the pasta is cooking.

2. Cook the Guanciale: Cube the guanciale into small cubes about 1/4-1/2-inch sizes. While the pasta is cooking, heat a medium skillet over medium heat and cook the cubed guanciale, stirring occasionally to ensure even cooking. The guanciale should cook until it is crispy and its fat has been rendered, then turn off the heat.

3. Prepare the Egg and Cheese: In a medium-sized bowl, whisk together one whole egg, one egg yolk, the grated Parmigiano Reggiano, and freshly ground black pepper until a creamy sauce has formed, then set it aside.

4. Prepare the Pasta Carbonara: Once the pasta has cooked to al dente, reheat the guanciale over medium-high heat and add the drained pasta to the pan. Toss the guanciale and pasta in the rendered fat until the pasta is well seasoned, then turn off the heat. With the heat off, add the cheese and egg mixture and stir. The texture should be creamy and not runny. Add the reserved starchy pasta water a tablespoon at a time if needed for creaminess. If the carbonara is too runny, stir in some grated Parmigiano Reggiano.

5. Serve: Carbonara should be served immediately with additional grated cheese, pepper, and any guanciale remaining in the skillet, along with a simple Italian salad.

Make-Ahead and Storage

Make-Ahead: Carbonara is so quick and easy that there is no reason to make it ahead of time. Plus, it just tastes better fresh. However, the pasta can be cooked ahead of time. Cook the pasta just to al dente, remove it from the pot (don’t forget to save some pasta water), and toss it with a little olive oil. Once the pasta has cooled, store it in a ziplock bag in the refrigerator. When you are ready to make the carbonara, boil a pot of water, then add the pasta to the water for about 30 seconds to warm it back up. Be careful not to let it sit in the hot water for too long, or the pasta will get mushy.

How to Store: Pasta carbonara is best enjoyed immediately after being cooked. However, if there are leftovers, they can be stored in an airtight container in the refrigerator for up to 2 days.

How to Reheat: Leftover carbonara can be reheated on the stove over low heat. Add a little butter or olive oil to the pan, then heat until hot. Add the carbonara and cook for about 5 minutes, or until warm. Be sure to stir constantly to redistribute the sauce.

Recipe Tips and Notes

• Fix runny sauce with cheese. If your carbonara sauce is too thin, stir in more grated Parmigiano Reggiano to help thicken and create that creamy texture.
• Adjust consistency with pasta water. If your carbonara isn’t creamy enough, add reserved pasta water a tablespoon at a time until you reach the right consistency.
• Bring eggs to room temperature. Cold eggs can seize up when mixed with hot pasta, so let them sit out for about 30 minutes before starting.
• Don’t rinse the pasta. The starch clinging to the pasta helps bind the sauce and creates the proper creamy consistency.
• Work off the heat. Remove the pasta and guanciale from the heat before adding the egg mixture, then mix quickly. If the eggs sit at the bottom of the hot pan too long, you’ll end up with scrambled eggs instead of silky sauce.
• Trim the guanciale. The thick “skin” layer on guanciale is tough and chewy, so trim it off before chopping.

Frequently Asked Questions