Italian Carbonara with Homemade Spaghetti

I love this Irresistibly Tasty Italian Carbonara with Homemade Spaghetti! It’s one of my go to dinners as it is simplistic in nature and quick to make for someone with a busy schedule!

There is really no need to overcomplicated a Carbonara and this 5 ingredient recipe is a testament to that. To make this Irresistibly Tasty Italian Carbonara sauce, Guanciale, Pecorino Romano, Parmigiano Reggiano, Eggs and Black Pepper are all you need, simple right!

To accompany the sauce, all you need is some spaghetti which you can either buy pre made, or follow my straightforward instructions below, to make your very own homemade spaghetti (traditionally dried spaghetti is used to make carbonara, but I enjoy making fresh pasta!).

This recipe traditionally comes from Italy, more specifically Lazio, where the traditional cheese used in a Spaghetti alla Carbonara “Pecorino Romano” originates. The traditional recipe calls for Guanciale a cut of pork which comes from the cheek of a pig. However, you can use the more widely available Pancetta, which alternatively comes from the fatty part of the belly. Below are a few tips on how to make this Irresistibly Tasty Italian Carbonara with Homemade Spaghetti!

Three Things You Need To Get Right

• High Quality Eggs – The main component of a carbonara is the eggs. So naturally, having high quality eggs will really transform the dish. Try to get free range eggs and look out for the colour of the yolk. The main sign of a happy and healthy chicken, is if it lays a naturally orange yolk. If you eggs are a pale yellow and not orange, consider switching egg brands.
• Pancetta or Guanciale – Having Pancetta or Guanciale (if your lucky enough to find some) really elevates a carbonara. Both taste much like bacon, however they are intensely more rich and flavourful. This richness is vital into making a relatively simple carbonara punchy and loud.
• Use a Separate Bowl – For the Carbonara to be of proper consistency, the sauce must be tossed with the spaghetti and pancetta in a separate bowl, not in the hot pan! This is because if the egg is in the hot pan for too long it will curdle, creating a lumpy texture, rather than the smooth and creamy texture required.

Three commonly asked questions

• Do I have to use to use both Pecorino and Parmesan? – The short answer is no, the traditional way is to use both cheeses, however just using one on its own is more than enough.
• How can I make a carbonara vegetarian? – Instead of Guanciale, I like to use mushrooms to make a vegetarian alternative. The cooking process is very much the same just with the simple swap. I also used to use Vivera Bacon in my carbonara’s as a vegetarian alternative, as I felt it provided a realistic salty flavour, much like real bacon.
• Do I have to use spaghetti when making carbonara? – Traditionally spaghetti is used for carbonara, however, it is totally up to you what pasta you want to use! I find any non-hollow pasta, with a large surface are works well as the sauce can easily cling to the pasta, providing that creamy silky texture.

Ingredients

Tasty Italian Carbonara Sauce

• Pecorino Romano
• Parmigiano Reggiano
• Free Range Egg Yolks
• Ground Black Pepper
• Guanciale
• Parsley (Optional)

Homemade Spaghetti

• “00” or Semolina Flour
• Free Range Whole Eggs
• Free Range Egg Yolk
• Olive Oil
• Salt

TO MAKE THE HOMEMADE SPAGHETTI 

1. On a clean work surface make a nest with the flour and add two whole eggs and one egg yolk into the centre. Add the olive oil and salt. Whisk the eggs up with a spoon until throughly mixed. Once mixed start to mix in the flour from the nest walls until fully incorporated. 
2. Once fully mixed, start kneading the dough for 10-15 minutes until smooth. If your dough is too dry, wet your hands when kneading, or, if your dough is too wet, add some more flour to your work surface and incorporate. Once satisfactory kneaded, shape the dough into a ball, place it in a bowl and cover for 20-30 minutes at room temperature. 
3. Once rested, place dough onto your work surface and cut into four equal pieces. Using a rolling pin, roll the pieces of dough into a flat circular shape, ready to run through the pasta machine. Once rolled, flour your dough and place into a pasta roller at its widest setting (Number 1) three times. Repeat rolling process through to level 4. Finally run the dough through level 5, 6, and 7 once. 
4. Once pasta sheets are desired thickness, run through your spaghetti cutter attachment, making sure the sheets are floured throughly to prevent the pieces of spaghetti sticking. 
5. Repeat with remaining sheets and set aside balls of Spaghetti on a baking sheet.

METHOD

1. In a bowl, crack two egg yolks, the pecorino and parmesan, and a healthy amount of ground black pepper. Mix thoroughly and you should be left with a thick pasty textured ball. Set aside for later.
2. In a cold frying pan add diced Guanciale, turn the heat up to medium high. Cook the Guanciale for 6 minutes or until golden crispy. Set aside for later, while making sure to keep some of the fat released.
3. Place your spaghetti into boiling salty water. Cook for two to three minutes (if homemade) or until al dente. Remove the spaghetti from the water and place into the bowl containing the carbonara paste. Add a cup of pasta water to the bowl and thoroughly mix and toss the spaghetti in the bowl for two minutes. This should make the carbonara paste turn into a creamy thinner sauce that coats the spaghetti. 
4. Once throughly mixed add the Guanciale, along with some fat, and mix.
5. Finally transfer to a plate and serve. Top with extra grated parmesan, a grind of black pepper and some sliced fresh parsley. Enjoy!

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