Taste of Rome: A Classic Easy Carbonara Recipe

DifficultyMedium

Total time50 minutes

Servings4

Equipment Needed

Ingredients

Ingredients

For the Pasta

  • 110 g Semolina Flour
  • 110 g All-Purpose flour
  • 2 Large Eggs
  • 1/2 tsp Salte

For the Carbonara

  • 300 g Guanciale , Diced
  • 100 g Pecorino Romano , Grated
  • 2 Large Egg Yolks
  • 2 Garlic Cloves, Minced
  • 125 ml Pasta Water
  • 2 tsp Pepper

Instructions

Instructions

For the Pasta

  • 1

    Prepare The Work Surface: Clear a clean, dry surface to make the dough.

     

  • 2

    Make the Dough: Combine the flour and salt in a mixing bowl.

    Make a well in the centre of the flour mixture and crack the eggs into it.

    Using a fork or dough scraper, gradually incorporate the flour into the eggs until a dough forms.

     

  • 3

    Rest the Dough: Wrap the dough in a clean kitchen towel or plastic wrap and let it rest at room temperature for at least 30 minutes.

  • 4

    Set Up the Pasta Roller Machine: Attach the pasta roller attachment to your stand mixer or set up a manual pasta roller machine according to the manufacturer’s instructions. Adjust the thickness setting on the pasta roller to the widest setting (usually marked as “0”).

  • 5

    Roll Out the Pasta: Cut the rested dough into smaller portions for easier handling.

    Flatten one portion of dough into a rough rectangle shape using your hands. Dust the dough with flour and feed it through the pasta roller on the widest setting. Fold the rolled dough into thirds (like folding a letter) and pass it through the roller again.

    Repeat this process 2-3 times until the dough is smooth and pliable

  • 6

    Thinning the Dough:

    Adjust the thickness setting on the pasta roller to setting 1.

    Pass the dough through the roller without folding, dusting with flour as needed to prevent sticking.

    Continue passing the dough through narrower settings until you reach your desired thickness for the pasta we go to setting 6.

  • 7

    Cutting the Pasta: Once the dough is rolled out thinly, use the spaghetti cutter to pass the dough through to get perfectly homemade spaghetti.

For the Carbonara

  • 1

    Prepare the Ingredients: Bring a large pot of salted water to a boil for cooking the pasta.

    Whisk together the egg yolks, grated Pecorino Romano cheese, minced garlic cloves and a generous amount of freshly ground black pepper in a separate bowl. Set aside.

     

  • 2

    Cook the Guanciale: Add the diced guanciale to a skillet until it becomes crispy and golden brown, about 5-7 minutes. Remove from heat and set aside.

  • 3

    Cook the Pasta: Add the spaghetti to the boiling water and cook until al dente about 5 minutes

  • 4

    Combine Pasta and Sauce: When the pasta is cooked, reserve about 125ml of the pasta cooking water, then drain the pasta.

    Immediately transfer the hot pasta back to the pot and toss in the guanciale with the rendered fat coating the pasta.

  • 5

    Add the Egg Mixture: Add a couple of tables spoons of hot pasta water to the egg mix to slowly bring the eggs up to temp and then pour the egg and cheese mixture over the hot pasta, quickly tossing and stirring continuously to coat the pasta evenly.

  • 6

    Adjust Consistency: Add the reserved pasta cooking water slowly at this point, and continue tossing until you achieve a creamy consistency that coats the pasta well.

  • 7

    Serve: Divide the Carbonara among serving plates or bowls. Garnish with additional grated Pecorino Romano cheese and a sprinkle of freshly ground black pepper. Serve immediately while hot and enjoy the rich, creamy goodness of traditional Carbonara!

A plate of carbonara for a carbonara recipe

Notes

Notes

If you don’t have a pasta roller or don’t fancy making the pasta yourself replace it with normal shop-bought pasta cook to al dente following the cooking instructions on the packet. Dried pasta will take longer to cook than fresh pasta.

 

If you want to save some coins or don’t have an Italian deli nearby, replace guanciale with pancetta or bacon.

 

A combination of Parmesan cheese and a less expensive cheese like Grana Padano instead of Pecorino Romano will taste just as good and save you cash too.

Nutrition

Nutrition

Calories699Kcal
Carbohydrates40g
Fat45.8g
Fiber2.3g
Protein32.3g
Fat45.8g
Saturated Fat17.2g
Sugar0.55g
Sodiam 1,325.5mg
Saturated Fat17.2g

We Hope you love making this Classic Carbonara as much as we do, hit us up with your recreation we love to see it. Keep on cooking good-looking Love BabeStreet.

Heading, to Rome? check out our guide to must-eat dishes in Rome