Smoked Gouda Carbonara

4 ingredients, 20 minutes; a worthy twist on a classic.

Velvety and creamy, this Smoked Gouda Carbonara is one of the easiest pasta dishes you can make, despite the original dish’s reputation for being difficult. This twist on the classic replaces the beloved pecorino Romano with smoked gouda, adding a smoky and slightly sweet flavor that pairs perfectly with the egg and cured meat. If you’re looking for a rich dish that packs a lot of flavor in very little time, this is the one to try.

WHAT YOU’LL NEED FOR SMOKED GOUDA CARBONARA

• Pasta – While you can choose any shape for this dish, my suggestion is a long noodle like spaghetti or bucatini. I cannot stress enough the importance of the fifth ingredient: pasta water, a byproduct of cooking the pasta. Pasta water is what brings everything together, from helping form the cheese and egg paste to creating the velvety, rich sauce. Make sure you save some—more than you think you’ll need… (and yes, I’ll mention this about 2-3 more times in this post).
• Pancetta – Pre-diced pancetta can usually be found near the deli section at most major supermarkets, typically close to the fresh cheeses (ie. mozzarella) and meats.
  • Substitute: Can’t find pancetta or just in the mood for a change? The best substitute would be guanciale, though it’s often harder to find. Diced prosciutto works well too and can usually be found near the pancetta. Thinking of swapping in bacon? I don’t really recommend it, as the bacon flavor can overpower the sauce. But if you must, go for a thick slab of bacon (aka smoked pork belly) and cut it yourself.
• Smoked Gouda – The star of the show. My go-to is always Artikaas, which has a great smoky flavor without being overpowering and a creamy texture.
• Egg Yolk – Yolk only. Discard or save the whites for another recipe.

HOW TO MAKE SMOKED GOUDA CARBONARA

While this recipe is very easy and almost foolproof it does require some multi tasking. Make sure you take note below in order to successfully execute a velvety and smooth sauce.

Render the Pancetta – In a hot pan over medium-low heat, add the pancetta and cook until it becomes crispy and browned. For thicker cubes, this should take about 6-8 minutes, while smaller cubes will take around 5-6 minutes. Keep a close eye on it; for a while, it might seem like nothing is happening, but in the last minute or so, it will brown quickly and could burn if you’re not careful.

When done remove the pancetta and place on the side. Leave all the fat in the pan for the pasta, and turn off the heat.

Cook the Pasta – While the pancetta is cooking, cook the pasta as per packaging instructions in salty water. Reserve 1 cup of pasta water towards the end of cooking. You won’t use the full cup, but it is always good to save more than you actually need. When the pasta is al dente, drain.

Make the Egg / Cheese Pasta – In a bowl, add the 3 egg yolks and finely grated Gouda. Drizzle in 1 tablespoon of hot pasta water at a time, mixing in between to make sure you don’t cook the egg. You’re aiming for a paste-like consistency, which will require about 3, maybe 4 tablespoons of pasta water.

Combine – Add the hot pasta to the pan with the rendered pancetta fat. Remember, the pan is off the heat. Toss to coat. Then, add the Gouda-egg mixture, distributing it evenly throughout the pan to coat the pasta. As you toss, drizzle in 1/3 cup of hot pasta water. Keep tossing until the cheese melts into a velvety, smooth sauce. If you need more pasta water, add it 1 tablespoon at a time.

Add the pancetta back in, toss, and serve immediately.

Why is timing so important? If the pasta and pasta water aren’t hot when you add the egg and cheese paste, it won’t melt into a smooth sauce. We avoid using direct heat to prevent making scrambled eggs. Even before this step, the hot pasta water is crucial when making the paste.

If your pasta water cools down at any point, heat it up in the microwave.

STORING/REHEATING

Smoked Gouda carbonara is best served immediately, but as we all know, leftovers happen. Did you save some pasta water? Good, reheating will be much easier. Place the pasta back in a pan with a splash of pasta water (a few tablespoons). Heat on low until the pasta loosens up. Stir continuously until warmed throughout. If necessary, add a bit more pasta water.

If you didn’t save pasta water you can always just use plain water, but pasta water works best.

Looking for more easy pasta recipes to make using minimal ingredients ? Check out the below!

Creamy Caramelized Shallot Pasta
Lemon Caper Pasta
Old Bay Garlic Shrimp Pasta