Pasta alla Carbonara
This authentic Italian recipe blends egg yolk, guanciale (pig jowl) and grated pecorino cheese for a creamy, salty classic Roman pasta.
Equipment
- Small mixing bowl
- Large sauté pan
- Cheese grater
- 8-quart cooking pot
Ingredients
- 1 pound pasta see notes below
- 1/2 pound diced guanciale
- 2 tablespoons extra virgin olive oil
- 1 cup freshly-grated Pecorino Romano cheese
- 4 eggs
- Freshly ground black pepper
- Salt
Instructions
- Bring a pot of water to boil while preparing sauce.
- Put the diced guanciale and olive oil in a large skillet. Sauté over medium heat until the edges of the guanciale pieces are just turning brown, about 2-3 minutes, stirring occasionally to cook evenly. Set the pan and its contents aside but keep warm.1/2 pound diced guanciale, 2 tablespoons extra virgin olive oil
- When the water boils, add salt and then pasta. Stir occasionally until al dente.1 pound pasta, Salt
- While the pasta is cooking, whisk the eggs, grated cheese, and a generous grinding of pepper in a small bowl. Whisk gently until the mixture is smooth and creamy.1 cup freshly-grated Pecorino Romano cheese, 4 eggs, Freshly ground black pepper
- When the pasta has finished cooking, add it to the skillet with the guanciale and toss quickly to mix well.
- Make sure the burners have been turned off before pouring the cheese and egg mixture into the pan. Stir quickly to combine all ingredients. The warm pasta and guanciale will heat the sauce, and stirring rapidly will ensure that the eggs in the mixture do not overcook and create lumps.
- Transfer to individual bowls and enjoy immediately.
Notes
The traditional pasta used in carbonara is spaghetti, but you can substitute it with bucatini if preferred.