This classic Italian dish combines a silky egg-cheese based sauce and crispy guanciale. From start to finish, this delicious pasta recipe takes just 30 minutes to make.
Pasta Carbonara
Ingredients
Method
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Cook pasta al dente whilst you prepare the carbonara.
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Cut the guanciale into small pieces and saute in a skillet over medium heat until crispy, (no need for oil as the guanciale is already fatty and releases a lot of oil).
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When ready turn off the heat and remove a third of the guanciale for garnish.
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In a bowl, add all the eggs, cheese and freshly ground pepper. Mix with a fork until you have a creamy sauce and set it aside.
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When the pasta is ready, drain with a slotted spoon and place in the skillet with remaining guanciale, you will need that little water that you pick up with the pasta to emulsify the sauce.
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Over high heat mix the pasta with the guanciale to season well.
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When the pasta and guanciale sizzle in the pan TURN OFF THE HEAT, otherwise the eggs will overcook and you will end up with scrambled eggs and pasta!
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Now quickly add the eggs and cheese cream to the hot pasta and stir.
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If your carbonara is too sticky add 1 or 2 tablespoons of cooking water and if it is too runny add some more cheese.
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Serve immediately with grated cheese, crispy pieces of guanciale on top and freshly ground pepper.
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Enjoy! 😊