Taste Vibe

While the core of a true Italian Carbonara remains the same, the “Singapore-style” carbonara often refers to a more accessible, creamy version that’s widely available in local cafes and pasta chains. This is different from the traditional Roman method that uses only eggs and no cream.

Here is a comprehensive guide covering both the authentic Roman recipe and the popular creamy Singapore-style version, including tips on where to find ingredients in Singapore.

1. The Classic, Authentic Roman Carbonara (Cacio e Uova)

This is the original method, prized for its rich, silky sauce made without a drop of cream. It’s a technique-driven dish that is incredibly rewarding.

Key Characteristics: Silky, egg-based sauce (no cream), sharp, salty flavour from guanciale and Pecorino Romano.

Ingredients (for 2 people):

• Pasta: 200g of spaghetti or rigatoni
• Guanciale: 100g (pork jowl), cut into thick strips or cubes (Pancetta is a common substitute if you can’t find guanciale)
• Eggs: 3 large egg yolks + 1 whole egg (use the freshest eggs you can find)
• Cheese: 50g Pecorino Romano, finely grated + 25g Parmigiano-Reggiano, finely grated (Using a mix balances the saltiness)
• Black Pepper: Freshly and coarsely ground
• Salt: For the pasta water

Instructions:

1. Prepare the Sauce Base: In a medium bowl, whisk together the 3 egg yolks and 1 whole egg. Then, whisk in all of the grated cheese and a very generous amount of black pepper. The mixture will be thick. Set aside.
2. Cook the Guanciale: In a large, cold skillet, add the chopped guanciale. Turn the heat to medium and cook until it becomes crispy and golden, and its fat has rendered. This should take about 10-15 minutes. Turn off the heat and let it cool slightly.
3. Cook the Pasta: While the guanciale cooks, bring a large pot of heavily salted water to a boil. Add the pasta and cook until it is al dente (firm to the bite). Reserve about 1 cup of the starchy pasta water before draining.
4. The Critical Step – Tempering the Eggs: This is the trick to avoiding scrambled eggs.
   • Add a few tablespoons of the hot pasta water to the guanciale pan to cool it down further.
   • Using tongs, transfer the hot, drained pasta directly from the pot into the skillet with the guanciale and its fat. Toss vigorously to coat every strand.
5. Combine and Emulsify: Remove the skillet from the heat entirely (no residual heat). Quickly pour the egg and cheese mixture over the hot pasta, tossing and stirring constantly. The residual heat from the pasta will cook the eggs into a creamy sauce.
6. Adjust Consistency: If the sauce seems too thick, add a tablespoon or two of the reserved pasta water at a time until it becomes silky and coats the pasta beautifully. The starch in the water helps bind the sauce.
7. Serve Immediately: Plate immediately and finish with an extra sprinkle of Pecorino and a crack of black pepper.

2. The Popular Singapore-Style Creamy Carbonara

This is the version you’ll find at places like Pastamania, Saizeriya, and many Western food stalls (aka “Western Food” stalls in hawker centres/food courts). It’s much more forgiving and has a familiar, creamy comfort.

Key Characteristics: Very creamy, cheesy sauce, often made with bacon or ham, and sometimes includes mushrooms or peas.

Ingredients (for 2 people):

• Pasta: 200g of fettuccine or spaghetti
• Protein: 100g streaky bacon or pancetta, diced (or even 3-4 slices of ham, chopped)
• Heavy Cream: 200ml (or for a lighter version, use 100ml cream + 100ml full-fat milk)
• Egg Yolk: 1 or 2 (for extra richness, optional but recommended)
• Cheese: 50g Parmigiano-Reggiano or Grana Padano, grated + extra for serving
• Garlic: 1-2 cloves, minced (common in SG-style, less so in authentic)
• Butter/Oil: 1 tbsp
• Optional Add-ins: Sliced button mushrooms, frozen peas
• Salt & Pepper: To taste

Instructions:

1. Cook the Pasta: Boil the pasta in salted water until al dente. Drain and set aside, reserving some pasta water.
2. Cook Bacon & Aromatics: In a skillet, heat the butter/oil over medium heat. Add the bacon and cook until crispy. Add minced garlic (and mushrooms if using) and cook for another minute until fragrant.
3. Make the Sauce: Lower the heat. Pour in the heavy cream and bring it to a gentle simmer. Let it cook for 2-3 minutes to reduce slightly.
4. Combine: Add the cooked pasta to the creamy sauce and toss to coat. If using peas (they should be thawed), add them now.
5. Finish with Cheese & Egg: Turn off the heat. Stir in the grated cheese. For extra richness, you can quickly stir in 1-2 egg yolks at this stage (the residual heat will cook them).
6. Adjust: If the sauce is too thick, loosen it with a splash of the reserved pasta water or a little milk. Season with salt (be careful, the bacon and cheese are salty) and plenty of black pepper.
7. Serve: Garnish with more black pepper and a sprinkle of cheese.

Where to Find Ingredients in Singapore:

• Guanciale & Pancetta: Found in better supermarkets like Cold Storage (especially larger branches like Jelita or Parkway Parade), Market Place by Jasons, FairPrice Finest, and Little Farms. Italian specialty stores like Peperoni Pizzeria’s Mercato (Greenwood Avenue) or Salumeria (Siglap) are your best bet.
• Pecorino Romano Cheese: Available at most Cold Storage, Market Place, and FairPrice Finest stores in the cheese section.
• Parmigiano-Reggiano: Widely available in all major supermarkets.
• Good Quality Pasta: Look for Italian brands like De Cecco, Barilla, or Rummo in any supermarket.

Enjoy your homemade carbonara, whichever style you choose