Carbonara

Carbonara tops the list of many people's favorite pasta dishes, and for good
reason. It is rich, creamy, and easy. However carbonara does have a few
particulars one must follow.

Servings: 2 people

Author:

Prep Time
5 minutes

Cook Time
10 minutes

Total Time
15 minutes

Course:

Cuisine:

Italian Roman

Keywords:

Pasta Authentic Carbonara Bucatini Carbonara Carbonara Italian Food

🧂 Ingredients

200 grams Bucatini

dry
100 grams Guanciale

or Pancetta
50 grams Pecorino Romano

microplaned
5 Egg Yolks
1 tbsp Black Pepper

freshly cracked
1 tbsp Salt

per litre of boiling water

Instructions

1 In a bowl mix together the egg yolks, half of the pecorino romano, and half of
the black pepper. Set aside.
2 In a pan add a liter of boiling water along with a tablespoon of salt. If you
need more water just scale up the salt. Bring to a boil. When boiling add the
bucatini (or noodle of your choice) and allow to cook.
3 In a cold pan add the cubed guanciale or pancetta and turn the heat to medium
low. Let render until the lardons are crisp and the fat is liquid and clear.
4 Remove the noodles from the water 2-3 minutes before the package instructions to
ensure they will be al dente in the finished dish. Use tongs to move the noodles
from the pan with water to the pan with pork and fat. Mix everything together
and turn off the heat.
5 Add 50 ml of the starchy, salty, pasta water to the bowl of egg yolk mixture and
whisk quickly. This will temper the egg mixture so you do not get scrambled
eggs.
6 Pour the egg mixture directly into the middle of the noodles and quickly start
mixing and tossing the pan. You want the noodles to be completely coated in the
thickening sauce. Don't let the pan sit while you do this or the eggs with
overcook and become scrambled, continually toss the pan.
7 Add over the rest of the pecorino romano and black pepper, serve, and enjoy.