Authentic Pasta Carbonara
This is how you make authentic, proper pasta carbonara like they do in Italy, and it only takes a few ingredients. If this doesn't win anybody's heart over, I don't know what will.
Ingredients
- 200 g guanciale
- 50 g pecorino Romano, plus more to finish
- 4 egg yolks
- 3 l water
- 300 g spaghetti (or chitarra, like mine)
- 20 g freshly ground pepper, plus more to finish
- 30 g salt
Method
- 1
Cut up the 200 g of guanciale.
- 2
Finely grate 50 g of pecorino Romano.
- 3
Crack four egg yolks in a bowl, add the pecorino and the freshly ground pepper, and whisk it in.
- 4
Put a large pot on with around 3 liters of water and 30 g of salt. Cook the 300 g of pasta according to the package.
- 5
While the pasta is cooking, bake the guanciale on medium-high heat until nice, golden brown and crispy. Drain off the fat and let the pan cool.
- 6
Once your pasta is done, add it straight to the guanciale pan.
- 7
Add the egg and cheese mixture and the guanciale, and mix it together. Add some pasta water to cream up the sauce, make sure the heat is off.
- 8
Serve on a plate and finish with some more cheese and pepper.
5 tools I used.
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