Authentic Carbonara
Real Roman carbonara — no cream, no shortcuts. Just eggs, guanciale, Pecorino, and properly salted pasta water creating the silkiest sauce you've ever tasted.
Ingredients
- •400g spaghetti or rigatoni
- •200g guanciale (or pancetta as substitute)
- •4 large egg yolks + 1 whole egg
- •100g Pecorino Romano, finely grated
- •50g Parmesan, finely grated
- •Black pepper, very generously
- •Salt for pasta water
Instructions
- 1
Bring a large pot of well-salted water to a boil.
- 2
Cut guanciale into lardons. Cook in a pan over medium heat until fat renders and edges crisp. Remove from heat.
- 3
Whisk together eggs, Pecorino, Parmesan, and a very generous amount of black pepper.
- 4
Cook pasta 2 minutes less than al dente. Reserve 500ml of pasta water.
- 5
Add pasta to the guanciale pan. Add a splash of pasta water and toss to coat.
- 6
Remove pan from heat completely. Wait 30 seconds for pan to cool slightly.
- 7
Add egg mixture and toss vigorously, adding pasta water a splash at a time to create a creamy sauce.
- 8
Serve immediately with extra Pecorino and black pepper.
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