Pasta Alla Carbonara
Spaghetti Carbonara is one of the most famous Pasta Recipes in Roman Cuisine. It is made with eggs, hard cheese, cured pork, and black pepper. It is a simple dish to prepare, tasty and it fills the belly nicely. Always use the freshest ingredients. Do not add cream, garlic, parsley, onion, cream, or milk.
400 gr. pasta of your choice
200 gr. pancetta¹, cut into 5 mm cubes
200 gr. guanciale¹, cut into 5 mm cubes
1 fresh egg
5 egg yolks
70 gr. grated Pecorino Romano² cheese
1/4 tsp black pepper
2 tbsp (30 ml) extra-virgin olive oil
(¹ If you can't find bacon or guanciale, use bacon)
(² If you can't find pecorino, use parmesan cheese)
Conversion table: click here
🍷 Recommended Wine: Pond Paddock Zarathustra Pinot Noir
👩🏻🍳 Cuisine: Italian 🇮🇹
👨👩👧👧 Yield: 4 servings
Preparation: 10 minutes
Cooking: pasta cooking time
😰 Level: easy
💰 Cost (NZ): $$$$
Fill a large pot of salted water and bring it to a boil.
In a skillet, heat the olive oil over medium heat. Add the pancetta and guanciale. Cook the mixture for about 5-6 minutes until it becomes crisp. Turn the heat to low.
As soon as the water in the pot begins to boil, immerse the pasta and cook it "al dente".
While the pasta is cooking, in a bowl, whisk together the egg, egg yolks, cheese, and pepper.
When there are 2 minutes left to cook the pasta, raise the skillet's heat to medium level. Transfer about 1/4 cup of the pasta water to the skillet. Let the water evaporate while stirring.
Drain the pasta and pour it into the pan. Remove the pan from the heat and pour the pasta into it. Stir for a couple of minutes.
Add the egg mixture to the hot pasta, stirring quickly with a wooden spoon to evenly coat the pasta.