pasta-carbonara

pasta-carbonara recipe on DishRoll

Ingredients

• 1 400g spaghetti or rigatoni
• 2 200g guanciale (or pancetta), diced
• 3 4 large egg yolks
• 4 1 whole egg
• 5 100g Pecorino Romano, finely grated
• 6 50g Parmesan, finely grated
• 7 2 tsp freshly cracked black pepper

Instructions

1. 1
   Cook pasta in well-salted boiling water until al dente. Reserve 1 cup pasta water.
2. 2
   Fry guanciale in a large skillet over medium heat until crispy and fat renders. Remove from heat.
3. 3
   Whisk egg yolks, whole egg, Pecorino, Parmesan, and black pepper into a smooth paste.
4. 4
   Add drained pasta to the guanciale pan (off heat). Slowly pour egg mixture over, tossing vigorously and adding pasta water a splash at a time to create a silky sauce.
5. 5
   Serve immediately with extra Pecorino and cracked black pepper. Never add cream.