This rich Hairy Bikers Carbonara is made with crispy guanciale, Pecorino Romano cheese, egg yolks, and a generous amount of black pepper. The result is a silky, savory, and peppery pasta dish that coats every strand in a luscious sauce. This classic recipe is perfect for a quick and satisfying weeknight meal and serves a hungry family of four.
Hairy Bikers Carbonara Ingredients
- 1 lb (450g) spaghetti or rigatoni
- 6 oz (170g) guanciale, or pancetta, diced into small cubes
- 4 large egg yolks, plus 1 whole egg
- 1 cup Pecorino Romano cheese, finely grated, plus more for serving
- 1 tsp freshly ground black pepper, or more to taste
- Sea salt for the pasta water
How To Make Hairy Bikers Carbonara
- Prepare the pasta: Bring a large pot of water to a boil and season generously with sea salt. Cook the pasta according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water.
- Crisp the guanciale: While the pasta cooks, place a large, cold skillet or pan over medium-low heat. Add the diced guanciale and cook slowly for 8-10 minutes. The fat will render out, and the meat will become crispy. Use a slotted spoon to remove the guanciale and set it aside, leaving the rendered fat in the pan.
- Make the sauce base: In a medium bowl, whisk together the egg yolks, whole egg, grated Pecorino Romano cheese, and black pepper. Whisk until the mixture is thick and forms a smooth paste.
- Combine ingredients: Drain the cooked pasta and immediately add it to the skillet with the rendered guanciale fat. Toss the pasta to coat it evenly. Remove the pan from the heat and quickly add the egg and cheese mixture.
- Emulsify the sauce: Immediately begin tossing and stirring the pasta vigorously. The heat from the pasta will cook the eggs without scrambling them. Add a little of the reserved hot pasta water, 1-2 tablespoons at a time, continuing to toss. The starch in the water will help the sauce emulsify, creating a creamy, velvety consistency that clings to the pasta.
- Serve immediately: Once the sauce is a beautiful, creamy consistency, stir in the crispy guanciale pieces. Serve the carbonara immediately in warm bowls, topped with a final sprinkle of Pecorino Romano and more black pepper.
Recipe Tips
- Use Guanciale for Authenticity: For the most authentic and flavorful result, use guanciale. It’s cured pork jowl that provides a richer, more complex flavor than pancetta, which is made from pork belly.
- Don’t Skimp on the Cheese: Good quality Pecorino Romano is key to the distinctive salty and tangy flavor of carbonara. Using a pre-grated cheese can result in a grainy texture.
- The Power of Pasta Water: The starchy pasta water is your secret weapon. It helps emulsify the sauce, creating a thick, creamy texture without needing any actual cream. Add it a little at a time to get the perfect consistency.
- Avoid Scrambled Eggs: The most common mistake is adding the eggs to a pan that is too hot. Always remove the pan from the heat before adding the egg and cheese mixture. The residual heat from the pasta is all you need to cook the eggs gently.
What To Serve With Carbonara
This classic pasta dish is incredibly rich and savory on its own, but it pairs beautifully with a few simple sides. A crisp and refreshing green salad with a light vinaigrette dressing cuts through the richness of the pasta. A basket of warm, crusty artisan bread is perfect for soaking up any leftover sauce. For a complete Italian-inspired meal, serve it with a glass of dry white wine like a crisp Pinot Grigio.
How To Store Carbonara Leftovers
- Refrigerate: Carbonara is best eaten immediately after it is made, as the egg-based sauce does not reheat well. If you have any leftovers, store them in an airtight container in the refrigerator for up to 1-2 days. The sauce will likely separate and become scrambled when reheated.
- Freeze: Freezing carbonara is not recommended. The texture of the sauce and the pasta will be compromised, resulting in a dish that is unappetizing once thawed and reheated.
Hairy Bikers Carbonara Nutrition Facts
- Serving Size: 1/4 of recipe
- Calories: 760 kcal
- Total Fat: 37g
- Saturated Fat: 14g
- Cholesterol: 250mg
- Sodium: 1200mg
- Total Carbohydrate: 70g
- Dietary Fiber: 3g
- Sugars: 1g
- Protein: 35g
Frequently Asked Questions
- Why is there no cream in this recipe? Authentic Italian carbonara, like this one, does not use cream. The rich, silky sauce is created by emulsifying the egg, cheese, and a little hot pasta water with the fat rendered from the guanciale. This traditional method results in a light yet luxurious sauce that coats the pasta beautifully.
- Can I use Parmesan cheese instead of Pecorino Romano? While both are hard Italian cheeses, they have different flavor profiles. Pecorino Romano is made from sheep’s milk, giving it a sharper, saltier, and more piquant flavor. Parmesan, made from cow’s milk, is slightly nuttier and less salty. For the classic carbonara flavor, Pecorino is the better choice, but you can use Parmesan in a pinch if you prefer a milder taste.
- How do I prevent the egg from scrambling? The key is to control the temperature. You must remove the pasta pan from the heat before adding the egg and cheese mixture. The residual heat from the pasta itself is just enough to cook the eggs into a sauce without causing them to curdle or scramble. Work quickly and toss continuously to ensure a smooth, even sauce.
- What is the difference between guanciale and pancetta? Guanciale is cured pork jowl, while pancetta is cured pork belly. Guanciale is fattier and has a richer, more potent flavor. Pancetta is leaner and has a milder, more bacon-like taste. Both can be used in carbonara, but guanciale is the traditional choice for its superior flavor and texture.
Try More Recipes:
- Hairy Bikers Bread And Butter Pudding Recipe
- Hairy Bikers Steak And Stilton Pie Recipe
- Hairy Bikers Spanish Meatballs Recipe
Hairy Bikers Carbonara Recipe
Description
Hairy Bikers Carbonara is a classic Italian dish featuring spaghetti tossed in a rich, velvety sauce made from a simple combination of egg yolks, Pecorino Romano cheese, and freshly ground black pepper. The sauce is thickened by the heat of the pasta, which also renders the fat from crispy guanciale, resulting in a perfectly balanced and savory meal without any cream.
Ingredients
Instructions
- Cook pasta: Boil salted water and cook pasta until al dente. Reserve 1 cup of starchy pasta water before draining.
- Cook guanciale: In a large skillet over medium-low heat, cook guanciale until fat renders and it becomes crispy. Set aside, leaving fat in the pan.
- Make sauce base: Whisk together egg yolks, whole egg, Pecorino, and pepper in a bowl to form a paste.
- Combine: Drain pasta and add it to the skillet with guanciale fat. Immediately remove from heat, add egg mixture, and toss vigorously.
- Emulsify: Add reserved pasta water 1-2 tablespoons at a time, tossing to create a smooth, creamy sauce that coats the pasta.
- Serve: Stir in crispy guanciale and serve immediately, topped with more cheese and pepper.
