The REAL carbonara is made very differently than one would receive at an American restaurant. It’s decadent, silky and rich. Whole ingredients, fairly simple, but it does require some steps. So put on some Bocelli, pour a glass of wine, and enjoy the experience!
You will need:
1/2 box cooked pasta ( I like fettuccini )
4 large egg yolks
1 cup pecorino freshly grated
1/2 teaspoon black pepper (freshly ground if possible)
2 tablespoons olive oil
1 cup cubed Guanciale or pancetta ( In the US you will most likely use Pancetta, Guanciale is usually in specialty markets)
More pecorino freshly grated to finish
In a small/medium bowl beat until well combined, egg yolks, the grated pecorino and pepper, mix well until silky.
Slice the guanciale or pancetta into cubes. In a large pan add the olive oil and guanciale, cook on medium heat until desired doneness, I like it on the crunchy side, if you don’t then remove a few minutes earlier. Remove the guanciale to a clean plate. Do not remove the oil (& fat) from the pan.
In a large pot boil the water, once the water is at a roaring boil add a little salt and the pasta, stir and cook until a little bit more than al dente. Drain saving a cup of pasta water.
On medium/high heat, add the al dente pasta to the pan, and a 1/2-3/4 ladle of hot pasta water and stir to combine, remove the pan from the heat and add the egg mixture and quickly combine, add more of hot pasta water and toss continually until well combined and creamy. Add the guanciale or pancetta and gently mix. Serve immediately topped with freshly grated pecorino and fresh black pepper.
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