Simple trick elevates classic carbonara to new heights

Although its history is not straightforward, most sources indicate that it originated in the Lazio region, more precisely in Rome. It is believed that the dish was created by miners (carbonari) who needed a hearty and easy-to-prepare meal. Another version suggests that carbonara is a post-war variation on pasta, to which American soldiers added bacon and powdered eggs. Either way, the result is delicious.

The basic ingredients of carbonara are: pasta (usually spaghetti, rigatoni, or tonnarelli), guanciale (dry-cured pork cheek), egg yolks, pecorino romano cheese, and freshly ground black pepper. No cream, garlic, or onion; their absence determines the authenticity of the dish.

During a conversation with an Italian chef, I heard a simple yet brilliant tip that changes everything. After frying the guanciale until crispy, it's worth removing it from the pan immediately and setting it aside. Mix the pasta with the yolk and cheese sauce separately, and only at the very end, add the crispy guanciale. What does this do? The sauce retains its creamy consistency, and the crispy pieces of meat provide a pleasant textural and flavor counterpoint.

Ingredients:

• 7 oz pasta, such as spaghetti or rigatoni
• 3.5 oz guanciale (or pancetta)
• 2 large egg yolks + 1 whole egg
• 1.8 oz grated pecorino romano cheese
• freshly ground black pepper
• a pinch of salt (for cooking the pasta)

Preparation Method:

1. Slice the guanciale into strips or cubes and fry in a dry pan until golden and crispy. Remove from the pan and set aside.
2. Cook the pasta al dente in salted water. Reserve some of the cooking water (about 1/4 cup) before draining the pasta.
3. In a bowl, mix the yolks, egg, and grated pecorino. Season with a generous amount of pepper.
4. Add the egg-cheese mixture to the hot, drained pasta and stir vigorously—ideally off the heat—adding some cooking water little by little to achieve a smooth, creamy sauce.
5. Finally, add the fried guanciale pieces and gently mix. Serve immediately, garnished with fresh pepper.

Although carbonara seems like a simple dish, it's easy to make a few classic mistakes. The most common is adding cream—in Italy, it's considered culinary sacrilege. Creaminess comes solely from the eggs and cheese. Another mistake is using the wrong cheese. Parmesan may be tasty, but originally only pecorino romano is used. Be careful not to curdle the sauce—it's best to combine it with pasta off the heat. And one more thing: guanciale really makes a difference—bacon or pancetta are just compromises.

Carbonara doesn't require many ingredients, but it demands precision and respect for tradition. With this simple tip from an Italian master, your carbonara can taste like it's from a Roman trattoria. Try it and see how much difference one small change can make.