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Pasta Carbonara Made From Scratch
What goes into it
- You’ll need: black pepper, durum wheat (grano duro) flour, free-range eggs, garlic, olive oil, parsley, pecorino cheese, salt, smoked pork
- What makes it special: everything, including the pasta itself, is made by hand over an open fire. The video has no talking at all, just cooking and the sounds of the forest.
Good to know about carbonara
- No cream. A classic carbonara gets its silky sauce from eggs and cheese, not cream.
- Keep the eggs from scrambling. The sauce comes together off the heat. If the pan is too hot, the eggs turn into scrambled egg instead of a smooth sauce.
- Pasta water helps. A splash of the starchy cooking water loosens the sauce and helps it cling to the pasta.
- Which pork? Guanciale (cured pork cheek) is traditional in Rome. Pancetta or a good smoked bacon are common swaps, and the video uses homemade smoked pork.
- Pecorino or Parmesan? Pecorino Romano is the classic choice and is saltier and sharper. Many cooks mix the two.
More pasta ideas
- Garlic butter spaghetti with herbs
- 20-minute one-pot chicken bacon Alfredo pasta
- Parmesan garlic noodles
- One-pot spaghetti and meatballs
