Ingredients
Method
- 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.
Nutrition
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.