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Pasta Recipes Recipe

Recipe by Pedro M. A. Neves

This classic Italian pasta dish combines al dente tagliatelle with a silky carbonara sauce made from eggs, Pecorino Romano cheese, and guanciale. The result is a creamy, luxurious sauce that coats each strand of pasta with rich, savory flavor. Carbonara represents the essence of Roman cuisine—simple ingredients transformed through technique into something truly memorable.

Ingredients

• 400g dried tagliatelle pasta
• 200g guanciale (Italian cured pork jowl), cut into 5mm cubes
• 4 large egg yolks
• 100g Pecorino Romano cheese, finely grated
• 50g Pecorino Romano cheese, for finishing
• 2g freshly ground black pepper, plus extra for serving
• Sea salt for pasta water
• 50ml reserved pasta water

Instructions

1. Bring a large pot of salted water to a rolling boil. The water should taste like the sea. Add the tagliatelle and cook according to package directions until al dente, approximately 8-10 minutes.

2. While pasta cooks, place the cubed guanciale in a cold heavy-bottomed skillet or large saucepan. Heat over medium-low heat, stirring occasionally, until the fat renders and the meat becomes golden and crispy, about 8 minutes. Do not let it brown too darkly.

3. In a separate bowl, whisk together the 4 egg yolks with 100g grated Pecorino Romano cheese and the black pepper until thoroughly combined. The mixture should be pale and homogeneous.

4. Remove the skillet with guanciale from heat. Reserve 50ml of pasta water, then drain the cooked tagliatelle thoroughly in a colander.

5. Add the hot drained pasta directly to the skillet with the warm guanciale and rendered fat. Toss constantly for 30 seconds, ensuring the pasta is coated.

6. Pour the egg and cheese mixture over the pasta while tossing continuously. Add 25ml of reserved pasta water gradually as you toss. The residual heat will gently cook the eggs into a creamy sauce, not scrambled eggs. If needed, add more pasta water to reach desired consistency.

7. Divide the carbonara among four warm plates. Top each serving with remaining Pecorino Romano and a generous grind of fresh black pepper. Serve immediately while steaming hot.

Substitutions

• Substitute guanciale with pancetta (Italian cured pork belly) if unavailable, though the flavor will be slightly less rich
• Replace Pecorino Romano with Parmigiano-Reggiano for a less sharp, slightly milder sauce
• Use whole eggs instead of just yolks for a lighter, less rich carbonara
• Substitute dried tagliatelle with fresh egg pasta or spaghetti for different texture

Tips

• The key to carbonara is temperature control—the residual heat from the pasta and guanciale fat must gently cook the eggs without scrambling them. Never add the eggs to a very hot pan; always toss the hot pasta off heat or in a barely warm pan
• Reserve generous pasta water before draining; you may need more than expected to achieve the ideal creamy consistency
• Use only whole, fresh eggs and handle them carefully to avoid any risk of food safety concerns; source from reputable producers

Carbonara is a quintessential Roman dish that emerged in the mid-20th century, though its exact origins remain debated. Traditionally made with guanciale, eggs, Pecorino Romano, and black pepper—never cream—it represents the resourcefulness of Roman home cooking, transforming humble pantry staples into an iconic pasta.

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