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Trattoria Carbonara Recipe with Guanciale Egg Yolk Sauce Easy and Authentic

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An authentic Roman carbonara featuring crispy guanciale and a silky egg yolk sauce, balanced with Pecorino Romano and freshly ground black pepper. Quick to make and perfect for a cozy dinner or impressing guests.

Ingredients

Scale
  • 6 ounces (170g) guanciale, cut into small strips or cubes
  • 4 large egg yolks
  • 1 cup (80g) grated Pecorino Romano cheese
  • Generous pinch of freshly ground black pepper
  • 12 ounces (340g) spaghetti
  • Salt for pasta water (enough to make water taste like the sea)
  • Optional: chopped fresh parsley for garnish

Instructions

  1. Bring a large pot of salted water to a rolling boil (about 10 minutes).
  2. Cook spaghetti in boiling water until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain the pasta.
  3. While pasta cooks, heat a large skillet over medium heat and cook guanciale until crispy and fat has rendered, about 6-8 minutes.
  4. In a bowl, whisk together egg yolks, grated Pecorino Romano, and freshly ground black pepper until smooth and creamy.
  5. Temper the egg yolks by slowly adding about ½ cup of the hot reserved pasta water to the egg mixture while whisking vigorously.
  6. Add the drained spaghetti to the skillet with guanciale fat off the heat and toss to coat evenly.
  7. Pour the tempered egg yolk mixture over the pasta and toss quickly and thoroughly to create a creamy sauce.
  8. If the sauce is too thick, add a splash more reserved pasta water until silky and smooth.
  9. Serve immediately, garnished with crispy guanciale, extra Pecorino, black pepper, and chopped parsley if desired.

Notes

Do not add the egg mixture to pasta on direct heat to avoid scrambling. Temper egg yolks with hot pasta water before combining. Use only egg yolks, not whole eggs, for best texture. Grate Pecorino Romano fresh for smooth melting. Be generous with freshly ground black pepper. Serve immediately as the sauce thickens upon cooling. Store leftovers in airtight container for up to 2 days and reheat gently on stovetop with added water.

Nutrition

Keywords: carbonara, guanciale, egg yolk sauce, authentic Roman recipe, spaghetti carbonara, Pecorino Romano, Italian pasta, creamy pasta sauce

Find it online: https://novanosh.com/trattoria-carbonara-recipe-with-guanciale-egg-yolk-sauce-easy-and-authentic/