In Vino Veritas w/ Guido Lombardi – The Recipe and Pairing for Carbonara – One of the 4 Roman Wonders

In Vino Veritas with Guido Lombardi Recipe and Pairing

Carbonara, one of the “ 4 Roman wonders “
There are a thousand ways to ruin it and only one to make it right.

Pair with your favorite Falanghina for a perfect Lake Norman pasta dinner, or feature this authentic carbonara as a star recipe in your Italian town-by-town restaurant and food guides!

Ingredients:

  • 7 oz. guanciale (preferably from Ariccia; do not substitute pancetta or bacon)
  • Black peppercorns, to taste (best if freshly toasted and crushed)
  • 3 oz. (or more) Pecorino Romano DOP (with black rind; avoid generic “Romano” cheese), very finely grated
  • 5 fresh organic egg yolks
  • 1 pound dry pasta (ideally mezze maniche; rigatoni or other short shapes are also excellent)
  • Kosher salt (for pasta water)

Directions:

  1. Prepare the Guanciale:
    • Cut guanciale into lardons or small strips.
    • Place in a cold pan and cook slowly over very low heat, allowing the fat to render gradually. Cook until the pieces are crispy on the outside but still tender inside. Reserve both the guanciale and its rendered fat.
  2. Make the Sauce Base (“Carbo Crema”):
    • In a mixing bowl, whisk together egg yolksmost of the grated Pecorino Romano, and a generous amount of black pepper (preferably freshly toasted and crushed for more aroma—if possible).
    • Add about one tablespoon of the warm guanciale fat and whisk vigorously until smooth and creamy.
  3. Cook the Pasta:
    • Bring a large pot of salted water to a boil.
    • Cook the pasta until very al dente, as it will finish cooking with the sauce.
  4. Combine (+ Temper):
    • Reserve about 1 cup (240 ml) of the pasta water before draining.
    • In the same pan used for guanciale, toss the drained pasta with the rest of the guanciale fat and most of the crisped guanciale (save a few pieces for garnish).
  5. Create the Emulsion (Off Heat!):
    • Remove pan from heat (to prevent scrambling the eggs).
    • Pour in the carbo crema (egg-Pecorino-pepper mixture).
    • Toss and stir quickly and vigorously to coat the pasta, adding reserved pasta water a little at a time until a silky, glossy sauce develops—never stop tossing to avoid making an omelette.
  6. Finish and Serve:
    • Plate immediately, topping with reserved guanciale.
    • Add extra Pecorino Romano and black pepper to taste.

Notes:

  • For the most Roman taste, do not substitute any ingredients. If guanciale or Pecorino Romano DOP aren’t available, choose another dish to preserve authenticity—you’ll appreciate this as someone who respects Italian tradition!
  • Short pasta shapes (mezze maniche, rigatoni, tortiglioni) hold the sauce beautifully.

Guido Lombardi 

Guido Lombardi
Guido Lombardi

Born in Rome, Italy, Guido Lombardi developed a deep appreciation for fine wine and Italian tradition from an early age. In 2015, he brought that passion to Charlotte, North Carolina, where he founded Impero Wine NC. His mission is to introduce the richness and authenticity of true Italian wines to local tables, offering a curated selection that reflects the diverse regions and flavors of his homeland. Through Impero Wine, Guido shares not just wine, but the stories, culture, and craftsmanship behind every bottle.

IMPERO WINE DISTRIBUTORS NC

548 GRIFFITH ROAD

CHARLOTTE 28217

NORTH CAROLINA

[email protected]

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