Carbonara

About

Carbonara is a quintessential Roman pasta dish celebrated for its creamy texture and rich flavors, achieved without using cream. This iconic dish combines al dente spaghetti with crispy guanciale, a generous helping of Pecorino Romano cheese, eggs, and freshly cracked black pepper. As one of the four classic Roman pastas, Carbonara exemplifies the beauty of simplicity and tradition in Italian cuisine.

Steps

Name: Carbonara
Ingredients: 100 GRAM spaghetti; 2 egg; 40 GRAM guanciale; 25 GRAM pecorino romano; 15 MILLILITER extra virgin olive oil

Step 1

Bring a pot of salted water to a boil. Use a little less salt than usual because pasta water will be used for the sauce and too much will make it too salty. Add pasta and cook, stirring, until al dente.

Step 2

Meanwhile, cook guanciale with the oilive oil over medium heat until fat has rendered and guanciale is crisp, about 7 minutes. Take the guanciale off the heat once done because we'll use this pot to make the sauce in and it can turn the egg into scrambled eggs if it's too hot

Step 3

Meanwhile, in a bowl, combine 1 whole egg and one egg yolk with the pecorino cheese and ground black pepper

Step 4

Once the pasta is cooked, add the pasta to the pan with the guanciale while reserving the pasta water. Toss to combine and ensure the pasta is well coated with the rendered fat.

Step 5

Pour the egg and cheese mixture over the pasta, tossing continuously. The residual heat from the pasta will gently cook the egg, forming a creamy sauce. If the sauce seems too thick, add a little reserved pasta water until you reach the desired consistency.

Step 6

Serve immediately with extra grated Pecorino Romano and a sprinkle of black pepper on top.