Learning to make an authentic carbonara sauce isn’t just an incredible experience … it’s a must! The process is simple, but just as important as the integrity of the ingredients themselves. This traditional Italian dish is made in just a few steps, but each step requires some attention to detail.
Carbonara is made by combining hot, just-cooked pasta (al dente, of course) with pork that has been sautéed in olive oil. Next, you add in a generous mixture of beaten eggs* and grated hard Italian cheese. The ratio of whole eggs to egg yolks is important to note. (We’ve included a guide to this ratio below.) When introduced, the eggs should just start to curdle—this is what gives carbonara its signature natural creaminess. If not, this is where your hot, pasta-cooking water comes in to play. With just a few tablespoons of this hot, starchy pasta water, your carbonara sauce becomes the luscious, creamy masterpiece it’s famous for.
Carbonara is a dish that needs to be made and enjoyed. All of your guests should be sitting at the table, ready and awaiting its arrival. The sauce tends to dry out as it cools, so enjoying carbonara while it’s piping hot is crucial!
When creating a carbonara, the amount of eggs (both whole and yolk only) is key to a successful creamy texture. Just enough egg whites will give the hot pasta the ideal texture and appearance, but too much will make it curdle. The egg yolks help to bind the fat from the pork to the sauce, creating a smooth, creamy texture. Here is our guide to ensure the best, velvety results.