Gemelli Pasta alla Carbonara
Gemelli pasta alla Carbonara is a rich classic Roman dish made with egg yolks, parmigiano reggiano, pepper and traditionally guanciale. However, you can use pancetta if you can’t find guanciale. In Italy, carbonara is only made with guanciale, and never made with cream, ensuring an authentic flavor profile!
It’s traditionally eaten with long pasta like spaghetti, but I like making it with gemelli short pasta. Gemelli pasta looks like two strands of pasta twisted together (see pictures above), but it’s actually a single s-shaped strand. It’s unique shape allows for more sauce to cling to the pasta more effectively, making it ideal for carbonara sauce. This also provides a delightful balance between chewy and soft textures and has an overall visual appeal of the dish. It can be enjoyed any night of the week, as it has few ingredients and very easy to make.
The dish’s origins are very fuzzy, however some believe that it dates back to the 1800’s. The name “carbonara” derives from Carbonaro which means “charcoal worker”. For instance, it may have been a hearty pasta dish made for them to eat after a long working day. However, Carbonari, which means charcoalmen, is an Italian secret society… Similarly, some believe it was created as a tribute to them, what do you think? 🤔
In short, whatever you may believe, we can all agree above all that gemelli pasta alla carbonara is delicious. And you definitely don’t have to go all the way to Rome, Italy to enjoy a proper carbonara. 😋 Enjoy this comforting rich dish with family and friends for a memorable dining experience. Perfect for gatherings, special occasions, or even a cozy weeknight dinner!
Gemelli Pasta alla Carbonara
Equipment
- large stock pot
- large frying pan
- medium size bowl
Ingredients
- 2 cups dry gemelli pasta (½ cup per person)
- 1 cup guanciale (or pancetta), cubed
- 5 egg yolks (1 yolk per person, plus 1 for the pot)
- 1 cup Parmigiano Reggiano, grated (or Pecorino Romano, or mix of both)
- 1/2 tsp freshly cracked black pepper
Instructions
- Fill a large pot with water and bring to a boil. Salt generously.
- In a large frying pan, throw in the guanciale (or pancetta) WITHOUT any oil and fry it up on medium heat until it gets nice and crispy.
- While the guanciale (or pancetta) is frying, get a medium size bowl and add the yolks, Parmigiano Reggiano and black pepper.
- Throw the pasta in the boiling water and cook 1 minute less than what packaging requires.
- When the guanciale (or pancetta) is crispy, remove pan from heat. Transfer half of the guanciale (or pancetta) into the egg mixture and mix well.
- When pasta is ready, drain the water out (always keeping 1 cup of the cooking water) and transfer pasta directly into the frying pan with the remaining guanciale (or pancetta).
- Pour the egg mixture directly on the pasta and mix very well using the heat of the pasta to cook the egg yolks. Don’t put pan back on heat as the eggs will scramble! Add a little bit of the cooking water to make it creamy and mix mix mix. Enjoy!
What a fantastic recipe. Easy to follow and delicious. Thank you so much.