Pasta Carbonara
Pasta Carbonara: one of the most famous recipes of Roman Cuisine. It's simply made with 5 ingredients and comes together in 30 minutes! Rich, decadent, and comforting, this recipe is over 100 years old and still delicious.
Ingredients
- 12 oz spaghetti
- 7 oz guanciale
- 4 whole eggs
- 2 egg yolks
- 1 cup pecorino Romano
- Black pepper to taste
Instructions
- Cook the pasta according to the directions for al dente. Reserve 1 cup of pasta water (you may not need all of it).
- In a bowl, whisk together the eggs until thoroughly beaten. Whisk in the pecorino romano cheese, and black pepper.
- In a skillet, fry the guanciale until crispy. Do not drain the fat. Add the pasta to the skillet. Once it starts sizzling, remove it from the heat immediately.
- Add the egg mixture and continuously toss. It shouldn’t be lumpy nor cook the eggs. Add in some pasta water if needed and stir.
Notes
Storage: I do not recommend storing this. It's best consumed fresh. If you try to reheat this, the eggs will scramble. If you desperately want to store this and reheat it for tomorrow, try using a double boiler and heating it up that way. Stir constantly to ensure the egg doesn't cook.
Variations:
- If guanciale isn't available, you can use pancetta or bacon. Keep in mind that pancetta is drier and bacon is salty.
- You can use parmesan cheese instead of pecorino romano, as some recipes out there use that.
- For an eggless version, keep a lookout for a recipe!