Authentic Pasta alla Carbonara
This recipe was given to me by an Italian girl visiting here as an exchange student. I have not changed it from the way she gave it to me. The dish is creamy, peppery, and so satisfying.
Equipment
- 1 small food scale to measure grams
- 1 pot for boiling pasta
- 1 skillet for rendering fat
- small bowl, spoons and a knife for slicing
Ingredients
- 200 g spaghetti or rigatoni
- 100 g guanciale (cured pork cheek)
- 2 egg yolks + 1 whole egg
- 50 g Pecorino Romano cheese, grated
- Freshly ground black pepper
- Salt for pasta water
Instructions
- Bring a large pot of water to a boil. Add salt, put less than usual
- Prepare the guanciale:
- Cut the guanciale into small strips
- Place it into a cold pan then turn the stove on- heat medium-low
- Let it slowly render its fat until it is golden and crispy
- Remove from the heat but keep the fat in the pan
- Cook the pasta
- Cook the pasta ale dente:
- Reserve one cup of pasta water before draining
- Make the egg-cheese mix:
- In a bowl mix the egg yolks + whole egg wives the grated Pecorino Romano cheese
- Add a generous amount of black pepper
- Stir until you get a creamy, thick mixture
- Combine everything:
- Add the not pasta directly into the pan with the guanciale (Heat off or very low)
- Stir well to coat the pasta in the guanciale fat
- Wait 30 seconds, then pour in the egg-cheese mixture
- Stir quickly and constantly (off the heat) to create a creamy sauce. If it is too thick, add a bit reserved pasta water with a spoon