Gordon Ramsay Carbonara: The Ultimate Recipe & Guide Recipe
Gordon Ramsay’s Carbonara is an authentic Italian pasta dish that masterfully combines crispy guanciale, rich eggs, and sharp Pecorino Romano cheese to create a creamy, indulgent sauce without using any cream. This recipe is a straightforward, elegant take on the classic Roman Carbonara that emphasizes quality ingredients and traditional techniques for a savory, satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Pasta
- 1 pound spaghetti
Meat
- 5 ounces guanciale, pancetta, or thick-cut bacon, diced
Egg and Cheese 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
Additional Flavorings
- 2 cloves garlic, minced (optional)
- 2 tablespoons olive oil (if using bacon, may not be needed)
- Salt, to taste (be careful – the cheese and guanciale are salty)
Instructions
- Dice the Guanciale: Cut the guanciale, pancetta, or bacon into approximately 1/4-inch pieces to ensure even cooking.
- Render the Fat: Place the diced guanciale in a cold large skillet to allow the fat to render slowly and evenly.
- Cook Over Medium-Low Heat: Turn the heat to medium-low and cook the guanciale, stirring occasionally for about 10 to 15 minutes until it is crispy and golden brown, being careful not to burn it.
- Remove and Reserve Fat: Take the crispy guanciale out with a slotted spoon and drain on paper towels; keep the rendered fat in the pan for flavoring.
- Sauté Garlic (Optional): If using garlic, add olive oil if needed to the pan with the rendered fat, then add minced garlic and sauté over medium-low heat for about 30 seconds until fragrant without burning. Immediately remove from the heat.
- Prepare Egg and Cheese Mixture: In a medium bowl, whisk together the eggs, Pecorino Romano, Parmesan, and a generous amount of freshly ground black pepper until smooth and well combined without lumps, creating a thick but pourable mixture.
- Seasoning: Taste the mixture and add salt sparingly, as the cheese and guanciale are already salty.
Notes
- Start cooking the guanciale in a cold pan to properly render fat without burning.
- The garlic is optional but adds a lovely aromatic note if sautéed carefully.
- Do not add cream; the sauce’s creaminess comes from the emulsion of eggs and cheese with the pasta water and fat.
- Be cautious with salt since Pecorino Romano and guanciale are naturally salty.
- Use freshly ground black pepper generously for authentic flavor.
- Reserve some cheese for garnishing the finished dish.
Keywords: Gordon Ramsay Carbonara, authentic Carbonara, Italian pasta, guanciale pasta, Pecorino Romano pasta, classic Carbonara recipe
