Carbonara is a classic Italian pasta dish known for its creamy texture and rich, savory flavor. It typically features eggs, Parmigiano-Reggiano cheese, Pecorino Romano cheese, guanciale (cured pork cheek), and black pepper.
Recipe: Classic Carbonara Pasta
Ingredients:
– 400 grams spaghetti or other long pasta
– 200 grams guanciale or pancetta, diced
– 3 large egg yolks
– 150 grams Parmigiano-Reggiano cheese, grated
– 75 grams Pecorino Romano cheese, grated
– 1 tablespoon olive oil
– Salt and freshly ground black pepper to taste
Instructions:
- Cook the Pasta: Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Drain, reserving about 1 cup of pasta water.
Prepare the Sauce: In a mixing bowl, beat egg yolks with a fork or whisk, then slowly stir in some of the hot pasta water to make the mixture creamy and emulsify it slightly.
Cook Guanciale: Heat olive oil over medium heat in a large skillet. Add diced guanciale and cook until crispy, about 5 minutes. Remove from heat.
Combine Ingredients: In a clean bowl or large plate, mix the beaten egg yolk mixture with grated cheese. Return the cooked pasta to the pot and add the creamy egg-cheese sauce. Toss gently over medium heat for 1-2 minutes until the pasta is well coated. If needed, add reserved pasta water to achieve desired consistency.
Serve: Transfer the carbonara to warm plates, top with crispy guanciale, and garnish with freshly ground black pepper. Serve immediately while hot.
Enjoy your homemade Carbonara!
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Image model: ZaxiousXL
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