Carbonara

Carbonara

Yo can't go wrong with a silky spaghetti carbonara packed with guanciale.

Main courses
9 steps4 servings
Ingredients
450 g pasta
100 g guanciale
3 tbsp olive oil
2 pcs egg
6 pcs egg yolk
25 g pecorino
25 g parmesan cheese
1 tsp black pepper
salt
120 ml pasta water

Instructions

  1. Dice 100 g of guanciale into small cubes.
  2. In a large metal bowl (heatproof), mix together 2 whole eggs and 6 egg yolks, 25 g of pecorino, 25 g of parmesan and 1 tsp of black pepper.
  3. Bring a pot of water to boil and add salt. Add 450 g of pasta and cook until al dente.
  4. Meanwhile, pour 2 tbsp of the olive oil into a large frying pan and fry the guanciale over medium heat, until the fat has rendered and the guanciale is crispy.
  5. When the pasta is done, transfer it to the pan with the crispy guanciale - but be sure to save 120 ml of pasta water. Add the remaining 1 tbsp of olive oil to the pasta and mix. Let cool slightly.
  6. Then pour the pasta with the guanciale into the egg mixture.
  7. Pour the pasta with the guanciale into the egg mixture. Pour the pasta water into the mixture and mix well.
  8. Place the bowl of pasta back over the saucepan of hot/boiling pasta water (make sure the bottom of the bowl does not touch the water) and cook, stirring constantly, until the sauce thickens to a silky consistency.
  9. Remove from the heat and season with salt if needed, then arrange on warm plates. Top with more grated cheese and black pepper and serve immediately.