David Rossi’s Carbonara Recipe (Copycat) (2024)

FAQs

What is the golden rule of cooking a carbonara? ›

Whisk Like You Mean It

You're using more egg yolks than whites here, which is what makes carbonara so rich and luxurious. But there's still two eggs-worth of whites in there. Whisking your eggs so that the whites are completely incorporated into the yolks will give your sauce a more uniform texture.

Must-have ingredients

that there are only five ingredients: pasta, pork cheek, eggs, cheese and pepper. That's it. A real carbonara does not contain onion, garlic, or cream.

A mixture of Pecorino and Parmigiano Reggiano, and a few drops of extravirgin olive oil to help rebdring the guanciale are allowed. Why don't traditional pastas use cream? The reason is that cream isn't used in Italian pasta dishes is that it can be overpowering.

Why is there no garlic in carbonara? Because it's an Italian dish, not an Italian-American dish, and Italian cooking does not use garlic as heavily as Italian-American cuisine. You can either make a carbonara, or the same dish with added garlic (just don't call *that* carbonara, it's not).

Using a large mixing bowl and setting it over the boiling pasta water to create a makeshift double boiler helps prevent you from accidentally scrambling the eggs.

Some people may find the texture too heavy or slimy. Dietary restrictions: Carbonara is not a dish that can be easily modified to accommodate certain dietary restrictions. For example, it contains eggs, dairy, and often meat, making it unsuitable for vegans or those with lactose intolerance or egg allergies.

Should carbonara have cream? Typically carbonara sauce is only made of eggs, bacon, parmesan, olive oil, seasoning, and sometimes, vegetables. As for cream, Italians will tell you that is a big no no.

Traditional carbonara sauce is made with whole eggs, not just the yolks. However, some recipes do call for just yolks. In the traditional recipe, the eggs are beaten together with grated Pecorino Romano cheese, black pepper, and sometimes a bit of Parmigiano-Reggiano cheese.

The carbonara sauce in pasta primarily consists of egg yolks. Achieving a smooth and creamy consistency is often the most challenging step. Since the raw egg yolks have to be mixed with the pasta, you have to make sure to add the egg yolks to the pasta OFF the heat so the eggs don't scramble.

As the fat renders, he removes some of the molten liquid with a spoon. The lean part of the meat ultimately caramelises and becomes a sort of "popcorn guanciale": crunchy outside and tender inside. His carbonara is very yellow in colour since he only uses egg yolks – one per 60g of pasta.

Are peas in carbonara authentic? ›

Not in an authentic carbonara. Peas can go quite well in a cream-based sauce. The problem lies in the confusion of carbonara being a cream-based sauce. Traditionally, it is not - although many international locales serve it that way.

The ingredients are the classic ones: aged guanciale, egg yolks, Pecorino cheese (with the addition of Grana Padano to balance the saltiness), and freshly ground black pepper.

Beyond taste, the eggs play a major role in the formation of the silky sauce. The whites of the egg combine with the starch in the pasta water to add viscosity to the sauce while the yolk adds richness and flavor.

If you want your carbonara to be as authentic as possible, you should be using guanciale, not bacon or pancetta. Guanciale is cured pork cheek. It looks a little like bacon, but isn't smoked, so its flavor leans more towards pancetta. Rich, unctuous and packed with umami, guanciale is what real carbonara is made from.

The use of thermal processing is the most effective method for Salmonella inactivation in preparations containing eggs. Consequently, according to regulatory agencies, it is generally mandatory that these preparations must be completely cooked to a temperature of at least 70 °C.

What distinguishes carbonara from other pasta dishes is its technique of combining eggs, hard cheese, cured pork, and black pepper into a rich, silky sauce. This recipe calls for raw eggs that are gently cooked by the hot sauce. If you prefer, you can use pasteurized eggs instead.

Traditional carbonara sauce is made with whole eggs, not just the yolks. However, some recipes do call for just yolks. In the traditional recipe, the eggs are beaten together with grated Pecorino Romano cheese, black pepper, and sometimes a bit of Parmigiano-Reggiano cheese.

Should carbonara have cream? Typically carbonara sauce is only made of eggs, bacon, parmesan, olive oil, seasoning, and sometimes, vegetables. As for cream, Italians will tell you that is a big no no.