Learn how to make Guanciale carbonara with this quick & easy recipe. Perfect for any meal from brunch to dinner, it’s easy and delicious. This creamy carbonara recipe is originally from Lazio region, Italy. Carbonara Guanciale is made of 5 simple ingredients: eggs, Pecorino Romano (cheese), Guanciale (cured pork), spaghetti and freshly ground black pepper. By the way, the real Italian Carbonara recipe is without cream, yet it is creamy and beyond delicious. It is one of those top 3 “I Love You Mom” recipes. My husband loved it and said this recipe is a keeper. You won’t be disappointed. Everyone should try this carbonara with guanciale.
What is guanciale ?
Guanciale is a fatty, rich and salty cured unsmoked meat made from pork cheeks or jowls. Italians season Guanciale with salt, pepper and rosemary. After preparation and salting it’s left to mature for 3 months. It has a strong flavor and pairs well with pecorino Romano. Usually it is served thinly sliced and is more expensive. It is less meaty than bacon or its Italian cousin, Pancetta.
Why is guanciale used in carbonara?
Guanciale has unique flavour, giving carbonara sauce extra richness and a salty, creamy texture.
You will need
Cheese. Pecorino Romano is one of the oldest Italian cheeses. It is the top choice if you want to make real Italian Guanciale carbonara. Pecorino is a hard cheese with pronounced saltiness and tangy flavor.
Pasta. If you want to make authentic carbonara pasta like the Italians do, use spaghetti. Spaghetti is the most common pasta. I love Fettuccine. You can also try Rigatoni, Linguine, Farfalle, Creste, Pappardelle, Penne, or Bucatini.
Guanciale. Italians traditionally make pasta carbonara with fried Guanciale. Actually it’s quite an expensive ingredient. Pancetta is a decent substitute for Guanciale. Since it is not easy to find these kinds of meat in most American stores, you can buy high-quality bacon. It will work fine.
Eggs. Eggs create creaminess. Try to find an organic farm or buy free range eggs.
No cream. This Guanciale Carbonara recipe is without cream. In authentic pasta carbonara, Italians don’t use cream! Don’t worry, you will get a creamy texture using eggs.
Creamy Carbonara recipe
Ingredients
7 oz or 1 cup (200g) freshly grated Pecorino Romano cheese + a small handful for sprinkling before serving
(500 grams) of your favorite pasta
4 free range eggs (room temperature)
coarsely ground black pepper
10 oz (300g) Guanciale, Pancetta or quality bacon
How to cook Carbonara Guanciale
1.To prevent bacteria, wash eggs or clean them with vinegar. Add three egg yolks and a whole egg to the large bowl. Mix it all together.
2. Finely grate Pecorino Romano cheese and stir into egg mixture. You should get a lumpy, thick mass. Set everything aside.
3. Fill a pot with water. Once the water boils, add the pasta to the pot. Guanciale has enough salt, so you don’t need extra salt. Cook the pasta “Al dente” (just cooked). Make sure not to boil them too long. You want pasta, not porrige.
4. Remove the pork skin. Fry the guanciale, pancetta or bacon while the spaghetti cooks. Cook on medium heat for about 5 minutes, stirring often, until it is golden and crisp. You can remove a bit of the fat if the guanciale is super fatty.
5. When the pasta is done, keep the Guanciale on low heat. Remove the pasta from the water with a pasta fork or tongs and put it in the frying pan with the bacon. Gently mix the pasta and guanciale, so that the paste soaks up meat flavor. Don’t worry if some water drops in the pan. You’ll also need the pasta water for the sauce, so don’t throw it away.
6. Reserve ¼ cup (4 tablespoons) of the starchy pasta water in which the pasta was cooked. Leave it to cool.
Final touches before serving
Add 4 spoonfuls of cooled pasta broth to the bowl with the yolks and cheese, mix well. Toss the pasta with guanciale into the egg sauce and mix again. Make sure the egg and cheese mixture is evenly distributed. You want the eggy, cheesy sauce to cover every inch of the al dente pasta. Sprinkle pepper on top. Sprinkle extra cheese on top and serve.
Trust me, this Carbonara recipe without cream is so delicious. All the family love it so it’s a perfect mid week quick meal. Keep your summer body plans for next summer. Lol. Enjoy!
Important Note. You cannot mix pasta and eggs over heat. You will get scrambled eggs. Don’t let your pasta sit after draining. Mix the hot pasta in the egg mixture bowl.
How to Cook Al Dente?
Start tasting the pasta one to two minutes before the package instructions indicate it will be cooked through. When you bite through a piece of al dente pasta, you should see a tiny white dot in the center. It indicates the pasta is nearly cooked through. Overcooking may result in a mushy texture. Keep in mind that fresh pasta has a very short cooking time compared to dried pasta. Once the pasta is tender and chewy but not crunchy, drain it in a colander before serving.
How to serve and store Guanciale Carbonara
Serve the Carbonara Guanciale immediately, while it is hot and creamy. If you have leftovers, store them in the refrigerator for up to two days. Once reheated it will not taste the same since the eggs will cook in the reheating process.
Frequently asked questions
Can I use bacon instead of guanciale in carbonara?
Sure. Since real Italian Guanciale is banned, you can use bacon instead or domestic guanciale produced in the U.S.A. Another option is Italian Pancetta.
Why is Italian Guanciale banned?
The U.S. Food and Drug Administration banned guanciale and other cured meats from Italy from the 1970s until 2013, to avoid swine vesicular disease.
What is the American equivalent of guanciale?
It is Pancetta.
What is the difference between guanciale and pancetta?
Pancetta is often used as a Guanciale substitute. Pancetta is made of pig belly. It is a cured, unsmoked cut of meat closer to dry-cured ham than to bacon. Besides, Pancetta is dryer than Guanciale. Guanciale has a stronger flavor, more fat and is less meaty than pancetta or bacon. It’s no surprise that it is an essential ingredient in an Italian kitchen. If you want to make the best authentic Italian carbonara, you should not use Pancetta. Get some Guanciale.
Is Pecorino Romano better than Parmesan?
Pecorino Romano is a younger cheese. Creamier, brighter, softer, tangier, and saltier. It’s about taste. Pecorino Romano has a stronger flavor than Parmesan. Meanwhile Parmesan is aged longer, drier and harder. Parmesan has a sweet and nutty aftertaste, plus mellow caramel notes if well-aged.
How to keep carbonara creamy?
The secret to make good creamy carbonara Guanciale is to set aside a bit of starchy pasta water. Add pasta broth to the yolks and cheese bowl and mix well. Now you have a nice creamy pasta sauce. All you have to do now is mix it with warm pasta and sprinkle some cheese with freshly ground pepper on top. Another golden rule is to cook your Guanciale carbonara pasta Al Dente. Thanks for spending time with me. If you find this creamy carbonara recipe worthy, please consider sharing it with your friends to enjoy.
You may like these too:
- How to make Polish potato pancakes
- Mango sushi rolls
- French quiche
- Real Italian pizza dough recipe
- Stuffed chicken recipe
- Cranberry chicken recipe
1.To prevent bacteria, wash eggs or clean them with vinegar. Add three egg yolks and a whole egg to the large bowl. Mix it all together. 2. Finely grate Pecorino Romano cheese and stir into egg mixture. You should get a lumpy, thick mass. Set everything aside. 3. Fill a pot with water. Once the water boils, add the pasta to the pot. Guanciale has enough salt, so you don't need extra salt. Cook the pasta "Al dente" (just cooked). Make sure not to boil them too long. You want pasta, not porrige. 4. Remove the pork skin. Fry the guanciale, pancetta or bacon while the spaghetti cooks. Cook on medium heat for about 5 minutes, stirring often, until it is golden and crisp. You can remove a bit of the fat if the guanciale is super fatty. 5. When the pasta is done, keep the Guanciale on low heat. Remove the pasta from the water with a pasta fork or tongs and put it in the frying pan with the bacon. Gently mix the pasta and guanciale, so that the paste soaks up meat flavor. Don’t worry if some water drops in the pan. You'll also need the pasta water for the sauce, so don't throw it away. 6. Reserve ¼ cup (4 tablespoons) of the starchy pasta water in which the pasta was cooked. Leave it to cool. 7. Add 4 spoonfuls of cooled pasta broth to the bowl with the yolks and cheese, mix well. Toss the pasta with guanciale into the egg sauce and mix again. Make sure the egg and cheese mixture is evenly distributed. You want the eggy, cheesy sauce to cover every inch of the al dente pasta. Sprinkle pepper on top. Sprinkle extra cheese on top and serve. Trust me, this Carbonara recipe without cream is so delicious. All the family love it so it’s a perfect mid week quick meal. Keep your summer body plans for next summer. Lol. Enjoy! You cannot mix pasta and eggs over heat. You will get scrambled eggs. Don't let your pasta sit after draining. Mix the hot pasta in the egg mixture bowl.
Ingredients
Instructions
Notes