The Secrets of Making the Perfect Carbonara

Choosing the right ingredients is crucial for a delicious Carbonara. Use Guanciale, Pecorino, and Grana Padano for the perfect combination of flavors.

Cook the Guanciale slowly to achieve a crispy outside and a soft inside. This will release the fat that will be used to make the sauce.

Combine the egg yolks with the cheese and pasta water to create a creamy sauce. The technique of using a "Bagno Maria" ensures the eggs are cooked gently.

Balance the saltiness of the Pecorino cheese by mixing it with Grana Padano. This will result in a lighter and more balanced flavor.

Finish the Carbonara with a sprinkle of more Pecorino cheese and black pepper for a final touch of flavor.

What is Guanciale?

—Guanciale is a type of Italian cured meat made from pork jowl or cheek. It has a rich and fatty flavor, which is essential for the authentic taste of Carbonara.

Can I use bacon instead of Guanciale?

—Bacon can be a substitute for Guanciale if you can't find it. However, the taste and texture will be slightly different.

Why do you use the "Bagno Maria" technique?

—The "Bagno Maria" technique, or water bath, is used to cook the eggs gently and prevent them from curdling or scrambling. This ensures a creamy and smooth consistency in the Carbonara sauce.

Can I use a different type of pasta?

—While spaghetti is traditionally used for Carbonara, you can experiment with different types of pasta, such as linguine or fettuccine. Just make sure to adjust the cooking time accordingly.

How many servings does this recipe yield?

—This recipe yields one serving of Carbonara. Multiply the ingredients accordingly to adjust for the number of servings you need.

00:13Meet Luciano Monosilio, the chef and owner of Luciano Cucina Italiana in Rome.

00:21The Carbonara is the signature dish at Luciano's restaurant.

00:27Luciano shares his home recipe for the perfect Carbonara.

03:17The Guanciale is the star ingredient in Carbonara. Cook it slowly to release its flavorful fat.

05:30Luciano uses only the egg yolks in his Carbonara recipe for a rich and creamy sauce.

07:44Mix Pecorino and Grana Padano cheese for a balanced and flavorful Carbonara.

09:05The "Bagno Maria" technique is used to cook the eggs gently and achieve a creamy consistency.

20:31The Carbonara is ready to be served and enjoyed.