- 560 grams pasta - Either dry or fresh is fine, I prefer fresh. Ideally a long noodle like spaghetti, fettuccini, or bucatini.
- 8 egg yolks - Save the whites for later. Can use in omelettes or make merengue.
- 60 grams grated parmigiano-reggiano
- 40 grams grated pecorino romano - You can also just use more parmesan.
- 200 grams guanciale, diced into bite-sized cubes - You can also use pancetta or bacon.
- Salt - For salting the pasta water
- Pepper - To taste, obviously, but you need a good amount. "Carbonara" derives from the Italian for "charcoal burner," and the sauce is supposed to be flecked with pepper like flakes of charcoal.
- 1. Combine the egg yolks, cheeses, and pepper in a heatproof bowl (ideally metal).
- 2. Fry guanciale over medium high heat, starting in a cold pan. When the meat is starting to brown, take it off the heat and tilt the pan (e.g., using a spoon) so the grease continues to fry the guanciale while it cools.
- 3. Put a pot of heavily salted water to boil. Place the cheese and egg mixture bowl over the water and whisk until a smooth emulsion forms. Do not let this go for too long, or else the egg will curdle. You just want to get a smooth sauce with all the cheese melted in. Remove the cheese and egg mixture from the heat as soon as the sauce is smooth.
- 4. Add the pasta to the water and cook until al dente. If using fresh pasta, I recommend doing this separately from making the carbonara sauce, since fresh pasta only needs a few minutes in the water. If using dry pasta, you can do this while making the sauce.
- 5. Add the pasta, fried guanciale, and guanciale grease to the sauce bowl. Toss to coat the pasta in the sauce. Serve with extra grated cheese and a spoonful of sauce and fried guanciale on top.
- This recipe comes from: https://youtu.be/elq1UYbJ-JQ?t=257.
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