Tuesday, December 10, 2019
Ingredients
- 320 g fresh pasta (spaghetti, rigatoni, or bucatini)
- 150 g of guanciale
- 6 medium egg yolks
- 50 g of grated Pecorino Romano cheese
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Cook the pasta: To prepare the Carbonara Pasta, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following the package instructions.
- Prepare the guanciale: Meanwhile, remove the rind from the guanciale and cut it into 1 cm thick strips. In a non-stick pan, sauté the guanciale over medium heat for about 15 minutes, stirring occasionally to avoid burning.
- Make the egg and cheese mixture: In a bowl, whisk together the egg yolks with most of the grated Pecorino Romano, saving a bit for garnish. Add a generous amount of freshly ground black pepper and a tablespoon of pasta cooking water to help loosen the mixture.
- Toss the pasta with the guanciale: Once the pasta is al dente, drain it and add it directly to the pan with the guanciale. Toss everything together briefly over low heat to combine the flavors.
- Finish the carbonara: Remove the pan from the heat and pour in the egg and cheese mixture. Stir quickly to blend everything together without scrambling the eggs—the sauce should be smooth and creamy.
- Serve: Serve the carbonara immediately, garnish with the remaining Pecorino Romano and add an extra sprinkle of black pepper. In just a few simple steps, you can make this authentic Italian Carbonara at home. Enjoy your meal!