Print

Gordon Ramsay Carbonara Recipe

Print Recipe

★★★★★

4.8 from 125 reviews

Gordon Ramsay’s Carbonara is a classic Italian pasta dish featuring al dente spaghetti tossed in a creamy sauce made from eggs, Pecorino Romano, and Parmesan cheeses, combined with crispy guanciale or pancetta. This recipe balances rich flavors and offers detailed steps to achieve a silky, flavorful carbonara without cream, showcasing traditional techniques for an authentic taste.

Ingredients

Scale

Pasta

  • 1 pound spaghetti

Meat

  • 5 ounces guanciale, pancetta, or thick-cut bacon, diced

Egg Mixture

  • 4 large eggs
  • 1 cup grated Pecorino Romano cheese, plus more for serving
  • 1/2 cup grated Parmesan cheese
  • Freshly ground black pepper, to taste
  • Salt, to taste (use sparingly)

Optional

  • 2 cloves garlic, minced
  • 2 tablespoons olive oil (optional, depending on fat rendered from guanciale/bacon)

Instructions

  1. Prepare Guanciale: Dice guanciale (or pancetta/bacon) into ¼-inch pieces and place them in a cold, large skillet. Cook over medium-low heat, stirring occasionally, until the pieces are crispy and golden brown, about 10 to 15 minutes. This renders the fat and crisps the meat, which is essential for flavor.
  2. Remove Guanciale: Using a slotted spoon, transfer the crispy guanciale to a paper towel-lined plate to drain excess fat. Retain the rendered fat in the skillet; if using bacon, remove some fat leaving about 2 tablespoons for cooking.
  3. Sauté Garlic (Optional): If using, add olive oil to the skillet if needed and heat over medium-low. Add minced garlic and sauté for 30 seconds until fragrant. Remove from heat immediately to prevent burning.
  4. Prepare Egg Mixture: In a medium bowl, whisk together the eggs, Pecorino Romano cheese, Parmesan cheese, and a generous amount of freshly ground black pepper until smooth. Taste and season lightly with salt, being cautious since the cheeses and meat are already salty.
  5. Cook Pasta: Bring a large pot of salted water to a rolling boil. Add spaghetti and cook according to the package instructions until al dente, typically 8 to 10 minutes.
  6. Reserve Pasta Water & Drain: Before draining, reserve 1 cup of pasta cooking water. Then drain the pasta quickly and add it directly to the skillet containing the rendered guanciale fat (and garlic if used).
  7. Assemble Carbonara: Remove the skillet from the heat to prevent scrambling the eggs. Pour the egg and cheese mixture over the hot pasta and toss vigorously to coat every strand evenly. The residual heat will gently cook the eggs creating a creamy sauce.
  8. Adjust Sauce Consistency: If the sauce is too thick or clumpy, gradually add the reserved pasta water, one tablespoon at a time, tossing continuously until the desired silky consistency is achieved.
  9. Add Crispy Guanciale: Return the crispy guanciale (or pancetta/bacon) pieces to the pasta and toss to combine. Reserve some pieces for garnish to add texture and presentation.
  10. Season to Taste: Taste the carbonara and adjust seasoning by adding more salt or freshly ground black pepper if necessary.
  11. Serve: Serve the carbonara immediately, garnished with reserved crispy guanciale and extra grated Pecorino Romano cheese for added flavor and an attractive finish.

Notes

  • Using guanciale is traditional and provides the best authentic flavor; pancetta or thick-cut bacon are suitable substitutes.
  • Be cautious with salt since Pecorino Romano and guanciale contribute significant saltiness.
  • Do not cook the eggs directly on heat to avoid scrambling; residual heat from the pasta gently cooks them to a creamy texture.
  • Adding pasta water gradually is key to achieving the perfect sauce consistency.
  • Use freshly ground black pepper generously to enhance the flavor profile.
  • Freshly grated cheeses melt better and contribute to the creamy texture of the sauce.

Keywords: Gordon Ramsay, Carbonara, spaghetti, authentic Italian pasta, guanciale, pancetta, egg pasta sauce, creamy carbonara sauce

Find it online: https://chefmilacook.com/gordon-ramsay-carbonara-recipe/