Gordon Ramsay Pasta Carbonara Recipe
You’ve seen it on TV. You’ve probably tried it at a restaurant. But that creamy, soupy pasta was not carbonara. Real carbonara has no cream. Not a single drop.
Making it at home feels scary. Will the eggs scramble? Will it be dry? Forget all that.
Today, we’re making Gordon Ramsay’s version. It’s the real deal. It’s simple, fast, and will ruin every fake carbonara you’ve ever had. Let’s cook.
What You’ll Need
- Spaghetti or bucatini
- Guanciale (cured pork jowl)
- Large egg yolks
- Pecorino Romano cheese, finely grated
- Freshly cracked black pepper
- Salt (for the pasta water)
| Ingredient | Role in the Dish |
|---|---|
| Guanciale | Rich, porky flavor |
| Egg Yolks | Creates the creaminess |
| Pecorino | Salty, sharp cheese bite |
| Black Pepper | Adds a spicy kick |
Tools You’ll Need
- Large pot
- Large skillet or pan
- Whisk
- Tongs
- Cheese grater
- Colander or spider strainer
- Large mixing bowl
Pro Tips
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Use Guanciale, Not Bacon. Guanciale is pork cheek, and its fat makes all the difference. It melts into a beautiful, flavorful oil that is the base of your sauce. Bacon is smoky and will change the whole taste. If you can’t find guanciale, pancetta is your next best bet.
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Take the Pan Off the Heat. This is the number one secret. If you add the egg mixture to a hot pan, you will get scrambled eggs with pasta. No one wants that. The heat from the just-cooked pasta and a splash of its hot water is all you need to cook the eggs into a silky sauce.
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“Starchy” Pasta Water is Your Friend. Don’t dump all the pasta water down the drain! That cloudy water is full of starch. It helps the sauce stick to the pasta and makes it creamy without any cream. Save at least a cup of it before you drain your pasta. You might not use it all, but you’ll be glad you have it.
Step-by-Step Instructions
Step 1: Get everything ready. Grate your cheese, separate your egg yolks, and chop the guanciale into small cubes. Cooking goes fast, so you need everything within arm’s reach.
Step 2: Bring a large pot of water to a boil. Add a good amount of salt. It should taste like the ocean. Add your pasta and cook it until it’s al dente, which means it still has a little bite.
Step 3: While the pasta cooks, put the chopped guanciale in a cold skillet. Turn the heat to medium-low. This lets the fat slowly melt out, making the pieces crispy.
Step 4: Once the guanciale is golden brown and crispy, turn off the heat. Use a slotted spoon to move the crispy bits to a plate, leaving the rendered fat in the pan.
Step 5: In your large mixing bowl, whisk the egg yolks, most of your grated Pecorino cheese, and a lot of freshly cracked black pepper. Mix it until it looks like a thick, yellow paste.
Step 6: Just before the pasta is done, scoop out about a cup of the starchy pasta water. Now, drain the pasta.
Step 7: This is the important part. Add the hot pasta directly into the skillet with the warm guanciale fat. Toss it around to coat every strand.
Step 8: Take the pan completely off the stove. Let it cool for a minute. You do not want to hear any sizzling.
Step 9: Pour the egg and cheese mixture over the pasta. Immediately start tossing everything together with your tongs. Move quickly!
Step 10: Add a small splash of the hot pasta water. Keep tossing. The heat will cook the eggs, and the water will help form a smooth, glossy sauce. If it looks too thick, add another splash of pasta water until it’s perfect.
Step 11: Add the crispy guanciale pieces back in. Give it one last toss.
Step 12: Serve right away in warm bowls. Top with the extra Pecorino cheese and more black pepper.
Substitutions and Variations
Sometimes you can’t find the exact ingredients. Don’t worry, you can still make a great dish.
- Pork: If you can’t find guanciale, use pancetta. It’s the next best thing.
- Cheese: Parmesan works if you can’t get Pecorino Romano. Parmesan is a bit nutty, while Pecorino is saltier and sharper.
- Pasta: No spaghetti? Use fettuccine, linguine, or rigatoni. The shape will change how the sauce clings, but it will still be delicious.
| Swap This | For This | Result |
|---|---|---|
| Guanciale | Pancetta | Less fat, slightly smoky |
| Pecorino | Parmesan | Nuttier, less salty |
| Spaghetti | Rigatoni | Sauce gets inside tubes |
Meal Pairings and Diet Swaps
Carbonara is a rich dish, so you want simple sides. A light green salad with a simple vinaigrette is perfect. For a drink, a crisp white wine like Pinot Grigio cuts through the richness.
For a vegetarian version, you can use mushrooms sautéed in olive oil and butter instead of guanciale. Add some smoked paprika for a “bacony” flavor.
Leftovers and Storage
To be honest, carbonara is best eaten right away. The sauce can get a little clumpy when you reheat it.
If you do have leftovers, store them in an airtight container in the fridge for up to two days. To reheat, add a tiny splash of water to a pan over low heat. Add the pasta and gently warm it up, stirring until it’s just hot enough. Do not use the microwave. It will scramble the eggs.
FAQs
Q1. Why did my sauce turn into scrambled eggs?
Ans: Your pan was too hot. The key is to mix the egg sauce with the pasta away from the direct heat of the stove. The leftover heat from the pasta and the pan is enough.
Q2. Can I use whole eggs instead of just yolks?
Ans: You can, but it won’t be as rich or creamy. The yolks are what give carbonara its signature velvety texture. Using the whole egg will make the sauce thinner.
Q3. Is it safe to eat raw eggs?
Ans: The eggs are not raw. The heat from the hot pasta and the reserved pasta water gently cooks them, making them safe to eat. This process is called tempering.
Wrapping Up
You did it. You made a real, authentic carbonara. See how simple that was? No cream, just a few great ingredients used the right way.
Now I want to hear from you. Give this recipe a try. Come back and leave a comment below telling me how it went. Did you nail it? Did you have any questions? Let me know
