Authentic carbonara:
Ingredients:
- 400g (14 oz) spaghetti
- 150g (5 oz) guanciale or pancetta, diced
- 4 large eggs
- 1 cup (about 100g) Pecorino Romano cheese, grated
- Salt and black pepper to taste
Instructions:
- Prepare the Pasta:
- Bring a large pot of salted water to a boil.
- Cook the spaghetti according to the package instructions until al dente.
- Prepare the Sauce:
- While the pasta is cooking, heat a bit of olive oil in a large pan over medium heat.
- Add the diced guanciale or pancetta and cook until it becomes crispy. Remove the pan from heat.
- Prepare the Egg Mixture:
- In a bowl, whisk together the eggs and grated Pecorino Romano cheese until well combined.
- Combine Everything:
- Once the pasta is cooked, reserve about a cup of pasta cooking water, then drain the pasta.
- Add the drained pasta to the pan with the crispy guanciale or pancetta, tossing to coat the pasta in the rendered fat.
- Remove the pan from heat and quickly pour the egg and cheese mixture over the pasta, tossing continuously to create a creamy sauce. If it’s too thick, add a bit of the reserved pasta cooking water gradually until you reach the desired consistency.
- Season with salt and plenty of black pepper to taste.
- Serve Immediately:
- Plate the carbonara immediately, ensuring that each serving has a generous coating of the creamy sauce.
- Garnish with additional Pecorino Romano cheese and black pepper if desired.
Remember, the key to a successful carbonara is to work quickly once you’ve combined the eggs and cheese with the pasta, as the heat from the pasta is what creates the creamy sauce. Enjoy your authentic carbonara!
