Pasta Carbonara

Description

A classic Roman pasta dish with a creamy sauce made from eggs, cheese, and guanciale. No cream needed!

Ingredients

• 400g spaghetti or rigatoni
• 200g guanciale (or pancetta), diced
• 4 large egg yolks
• 1 whole egg
• 100g Pecorino Romano, finely grated
• Black pepper, freshly ground
• Salt for pasta water

Instructions

1. Bring a large pot of water to boil. Salt it well (it should taste like the sea).
2. While water is heating, cut guanciale into small cubes or strips.
3. In a mixing bowl, whisk together egg yolks, whole egg, and most of the grated Pecorino. Add generous black pepper.
4. Cook guanciale in a large skillet over medium heat until crispy and golden. No oil needed - it will render its own fat.
5. Cook pasta according to package directions until al dente.
6. Reserve 1 cup of pasta cooking water before draining.
7. Remove skillet with guanciale from heat and let cool for 1 minute.
8. Add drained pasta to the skillet with guanciale.
9. Pour egg mixture over pasta and toss vigorously, adding pasta water gradually to create a creamy sauce.
10. Serve immediately with extra Pecorino and black pepper.

Notes

• The key is to not scramble the eggs - remove pan from heat and work quickly
• Guanciale is traditional, but pancetta works as a substitute
• Some recipes use only yolks (richer) or add whites (lighter)