The Great Walmsley Food Blog

There is perhaps no dish I’ve cooked more often than a classic Roman Carbonara. This seemingly simple plate of food sits perfectly at the intersection of what I love to cook and what I could happily eat every day for the rest of my life. If I had to claim mastery over one dish, this would undoubtedly be my top choice. So, here’s how I make my Carbonara…

A true Carbonara requires just five ingredients: egg yolks, Pecorino Romano cheese, guanciale (cured pork jowl), black pepper, and pasta water. Start by frying cubed guanciale over high heat for a few minutes until it turns golden and crispy. Meanwhile, in a bowl, mix the yolks with twice their volume in finely grated cheese, the rendered guanciale fat, and a generous crack of black pepper.

Once your pasta is cooked in lightly salted water, transfer it to the same pan you used for the guanciale—now off the heat. Gradually incorporate the sauce mixture, stirring constantly while adding a little pasta water at a time until the sauce emulsifies into a perfectly creamy texture.

The satisfaction of nailing the sauce is like no other. It demands focus and practice. Too much heat, and the eggs scramble. Too little, and the dish is cold and lacks emulsification. Add too much pasta water, and it’s runny; too little, and the sauce isn’t creamy enough. But with every attempt, your instincts sharpen, and the dish gets better. That’s exactly why Carbonara remains one of my all-time favorites.