Carbonara
Rated 5.0 stars by 1 users
Servings
2
The beauty of carbonara lies in its simplicity: perfectly cooked pasta, crispy guanciale, and a silky sauce made from eggs, cheese, and black pepper. It’s a dish that feels indulgent but comes together so quickly—perfect for a cozy weeknight dinner or a special occasion.
Ingredients
- 140 g busiate pasta
- 2 large egg yolks (or 3 small ones)
- 100 g guanciale, cured for at least 4 months, cubed
- 25 g Pecorino Romano, grated
- 25 g Grana Padano, grated
- 1 small pinch (1 g) of ground black pepper
- Salt (if needed)
Directions
Cook the guanciale:
Heat a pan over high heat and add the cubed guanciale. Once the guanciale fat starts to smoke, lower the heat and cook the guanciale until it turns golden brown and soft inside. Set aside to cool. Once cooled, chop it coarsely.
Prepare the egg mixture:
In a bowl, combine the egg yolks, 1/2 of the ground black pepper, both cheeses, and the rendered guanciale fat. Mix together until well combined.
Cook the pasta:
Cook the busiate pasta in lightly salted water until just shy of al dente. Try to use as little water as possible to concentrate the starch in the cooking water.
Combine with guanciale and pasta water:
Add the remaining pepper to the pan with the guanciale and fry briefly. Add a small ladleful of pasta water to the pan and finish cooking the pasta in the water until most of the liquid is absorbed.
Finish the carbonara:
Remove the pan from the heat and quickly add the egg mixture and chopped guanciale. Toss and stir the pasta to cook the eggs, creating a creamy sauce. You can alternate between on and off the heat to control the temperature. If needed, add more pasta water to loosen the sauce. Taste and adjust the seasoning before serving.
Serve:
Serve immediately on warm plates, topped with freshly ground black pepper and additional grated Pecorino Romano.