Carbonara
Carbonara is a typical first course in Roman cuisine. Authentic carbonara comes with many rules - like guanciale must be used instead of pancetta and pecorino instead of parmigiano. But I won't be offended if you use whatever you have on hand. Trust me, it'll still be good. At the end of the day with very little time and ingredients you get a deliciously creamy dish that everyone will love!
Ingredients
- 400 g pasta
- 100 g guanciale (or pancetta) cubed
- 4-5 egg yolks
- 60 g pecorino cheese (or parmigiano) grated
- salt and pepper to taste
Instructions
- Bring a large pot of water to boil.
- In the meantime, place the guanciale in a pan over low-medium heat. Let it cook slowly for about 15 minutes until nicely browned.
- While the guanciale is cooking, in a bowl whisk the eggs and pecorino until combined. Add pepper and a tablespoon of the pasta water and continue to whisk until very smooth.
- Boil the pasta until 2 minutes before the suggested cook time.
- Add the pasta to the pan with the guanciale and turn the heat to the lowest setting. Toss thoroughly.
- Remove the pan from the heat. Add the egg mixture and toss quickly to combine. Add some pasta water and continue to toss until creamy.
- Serve immediately!