Basic things to follow and you have a traditional Carbonara, silky and full of flavor from the meat used. What I mean by basic is 1. Don’t use fresh cream, only eggs and be careful not to turn them into scrambled ones, 2. Don’t use normal bacon, but instead Guanciale or Pancetta, or a combination of the two.
Carbonara
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Carbonara
Servings: 5 People
Ingredients
- 500 gr Spaghetti
- 6 Egg Yolks , 3 of them with the white
- 2 tablespoons EVOO , Extra Virgin Olive Oil
- 2 cloves Garlic , whole and smashed
- 100 gr Guanciale , the cheek of the pork, cut into 4mm strips, or replace with Pancetta
- 140 gr Pancetta , Italian cured bacon, cut into 4mm strip
- 75 gr Parmesan cheese , or aged Pecorino, plus more for serving, grated
- 5 litres Water
- 1 teaspoon Sea Salt
- ½ teaspoon freshly ground Black Pepper
Instructions
- In a large pot bring water to a boil on high heat adding a generous amount of salt. Add the pasta, stirring occasionally so as not to stick and cook according to suggested time on the box of the pasta less 1 ½ minutes. Reserve ½ cup of cooking water.
- In the meantime, in a large and deep saucepan over medium heat pour the olive oil and a minute later toss in the garlic, the guanciale and the pancetta. Cook for about 5 minutes until golden and crispy. Discard the garlic and remove from the heat. Keep aside in the pan.
- While frying the guanciale and pancetta, take a medium bowl and lightly beat the eggs along with parmesan cheese, the salt and pepper to create a light cream.
- Strain the pasta and return to the saucepan with the guanciale and pancetta, which is set on very low fire and cook for another a minute. Remove from fire, add ¼ cup of the reserved pasta water and toss to cool a bit, while stirring add the eggs/cheese mixture, stirring for further 30 seconds so as the pasta absorbs the sauce. Add more from the reserved water if required.
- Serve in a deep dish, add some more parmesan cheese and a twist of freshly cracked black pepper.
