The 80s Carbonara
This old-school carbonara recipe is all about technique, texture, and timing. The hot pasta is mixed directly in the rendered oil of guanciale, allowing every strand of spaghetti to absorb the oil while softening the guanciale instead of keeping it crunchy like many modern versions.The key ingredient is the scramble and cheese mixture made with whole eggs, pecorino romano, and plenty of black pepper. Once tossed through the pasta, the pan briefly returns to very low heat to create the signature “bavosa” consistency, where the eggs become creamy with tiny soft curds lightly sticking to the guanciale and spaghetti.Very little pasta water is used in this recipe because the consistency is meant to be thicker, richer, and slightly drier than modern carbonara. To finish, extra pecorino romano and freshly cracked black pepper are sprinkled over the top, creating a bold, salty, deeply comforting plate of authentic old-school carbonara.
Servings 2
Equipment
- knife
- Chopping-board
- large pot
- Tablespoon
- Tongs
- Large pan
- wooden spoon
- Medium bowl
- fork
- Mug
Ingredients
- 200 g / 0.44 lb dry spaghetti
- 200 g / 0.44 lb guanciale with skin
- 2 whole eggs
- 60 g / 0.13 lb Pecorino Romano
- Salt & Pepper
Instructions
- Remove the skin from the guanciale while trying not to remove too much fat. Leave the peppery outer crust then slice the guanciale into thin strips, keeping that balance of fat-meat-fat in every piece.
- Bring a large pot of water to a boil and add 1 tbsp of salt. Add the spaghetti and gently push it into the water. Stir during the first minute, then stir again after about 3 minutes so the pasta does not stick to the bottom. Cook according to packet instructions until al dente.
- Place a large fry pan on medium-low heat and add the guanciale. Let it cook slowly for about 7 minutes, stirring after the first 2 minutes as the fat begins to melt and create its own delicious oil.
- While the pasta and guanciale cook, crack the eggs into a bowl and whisk gently using a fork. Add half of the pecorino romano and mix again until smooth and slightly runny. Finish with plenty of freshly cracked black pepper.
- Once the pasta is cooked al dente, switch off the heat completely under the guanciale pan. Using tongs, transfer the spaghetti straight into the pan, letting a little pasta water fall in naturally. Reserve pasta water on the side just in case you need it later.
- Quickly toss the spaghetti through the guanciale oil so every strand absorbs the flavour. Pour in the cheese and egg mixture, sprinkle over a little more pecorino romano, then continue tossing quickly while the pan is still off the heat.
- To create the old-school “bavosa” texture, place the pan back onto very low heat and gently mix using tongs. The eggs should become creamy with tiny soft curds, not fully scrambled and not ultra silky like modern carbonara.