Citarella Carbonara w/ White Truffles

A Roman carbonara with five ingredients and pure technique. Yolks and Pecorino build the silk, guanciale anchors the depth, and pasta water brings it all together.

Why You'll Love Carbonara ❤️

It's fast, traditional, deeply flavorful, and built on technique rather than shortcuts.

Tips and Tricks

• Work off heat to avoid scrambling.
• Use fresh pepper for sharper aroma.
• Drizzle pasta water slowly to control texture.

Variations

• Vegetarian - sautéed mushrooms and butter.
• Spicy - Calabrian chili or red pepper flakes.
• Green - peas or spinach folded in at the end.

Substitutions

• Guanciale → Pancetta
• Pecorino → Parmesan
• Spaghetti → Bucatini or rigatoni

Best served with

• Frascati or Pinot Grigio
• Grilled artichokes
• Crisp greens

How to Store Leftovers

Store 2 days in an airtight container. Reheat gently with a splash of water.

Common Questions

Classic Carbonara Pasta with Guanciale and Egg Yolk Emulsion

No ratings yet

A true Roman carbonara built from yolks, cheese, and guanciale - no cream, just emulsion. Silky, rich, and ready in fifteen minutes.

Print Recipe Pin Recipe

Course: Main Course, Pasta

Cuisine: Italian

Ingredients Equipment Method

Ingredients

  

• 4 oz guanciale or pancetta cut into lardons
• 6 oz spaghetti
• Black pepper x to taste freshly cracked
• 3 egg yolks
• 2 tablespoon cream
• 3 tablespoon Pecorino Romano finely grated
• ¼ cup reserved hot pasta water
• Extra Pecorino Romano x as desired

Equipment

• Large Skillet
• Mixing bowl
• Whisk
• Tongs
• Microplane

Method

 

Cook the Pasta

1. Boil spaghetti in salted water until al dente (~11 minutes). Reserve ½ cup of hot pasta water, then drain.

Crisp the Guanciale

1. Add guanciale to a large skillet over medium heat.
2. Sear 2-3 minutes per side until deeply golden. Remove from heat and keep 1 tablespoon rendered fat in the pan.

Build the Cream-Yolk Liaison

1. In a mixing bowl, whisk together:
2. - egg yolks
3. - Pecorino
4. - heavy cream
5. - black pepper
6. Whisk until smooth, glossy, and slightly thick.

Toss & Emulsify

1. Add hot pasta to the skillet with 1 tablespoon reserved **warm guanciale fat** (over medium heat).
2. Toss to fully coat the pasta.
3. Stream in **half** (2 tbsp) of the hot pasta water while tossing.
4. Remove from heat and add the **cream-yolk liaison**, tossing vigorously.
5. Add additional pasta water **as needed** until glossy and emulsified.
6. Fold in crispy guanciale. Adjust pepper and cheese.

To Plate

1. Twirl pasta into nests.
2. Spoon any extra sauce over top.
3. Finish with cracked pepper and Pecorino and micro planned Urbani white truffle.

Tried this recipe?

Let us know how it was!