Pasta Carbonara — Yann´s food

Prep 10 min

Cook 20 min

Total 30 min

Servings 4 servings

Ingredients

400 g spaghetti
150 g guanciale or pancetta
50 g parmesan finely grated
50 g Pecorino finely grated
4 egg yolks
black pepper generous amount

Instructions

Bring a large pot of well-salted water to a boil.
Fry the guanciale in a large frying pan until crispy. Remove the guanciale from the pan but leave the fat.
When the pasta has about 3 minutes left to cook, ladle out about 300 ml pasta water and add it to the pan with the guanciale fat.
Add the par-cooked pasta to the pan. Let the water absorb into the pasta, like a risotto, until the pasta is al dente.
Remove the pan from the heat and let it cool slightly. Mix finely grated Parmesan, Pecorino, egg yolks and plenty of black pepper in a bowl. Add the mixture to the pan and stir quickly until the sauce becomes creamy.
Serve immediately with guanciale on top.

Notes

Tips: Do not add the egg mixture directly to a hot pan. Take the pan off the heat and stir in egg and cheese at the last second. The heat from the pasta is enough.

Storage: Eat immediately. Carbonara does not reheat well.

FAQ: No cream in authentic carbonara. It is the eggs, pecorino and pasta water that create the creamy consistency.

Nutrition per serving

Calories: 769 kcal
Carbohydrates: 76 g
Protein: 27 g
Fat: 38 g
Saturated fat: 15 g
Polyunsaturated fat: 5 g
Monounsaturated fat: 16 g
Cholesterol: 238 mg
Sodium: 899 mg
Potassium: 320 mg
Fiber: 3 g
Sugar: 3 g

Nutrition values are estimates.