Traditional Carbonara Recipe: Pasta from Rome

🧂 Ingredients

• 1/2 pound pasta, bucatini or rigatoni

  250 g
• 3/4 cup guanciale, sliced in thin slivers

  150 g
• 4 egg yolks
• 1/4 cup grated Pecorino cheese

  50 g
• dash salt
• dash pepper

Instructions

• 1 Cook pasta in boiling, salted water according to package directions. Drain. Set
  aside hot pasta water for later use.
• 2 Slice the guanciale and simmer in a non-stick pan on medium heat. 
• 3 Mix the 4 egg yolks with half of the Pecorino cheese.
• 4 Pour a ladle of the boiling pasta water on the egg-Pecorino mixture. 
• 5 Add the drained pasta to the pan of guanciale, turn off the stove, pour in the
  egg-Pecorino mixture, and continuously stir. Add hot pasta water if the mixture
  starts to become dry.
• 6 Add the remaining Pecorino, garnish with black pepper, and serve. 

Nutrition Info