ItalianRoman
Carbonara
by Casa Pappagallo · 705K subscribers on YouTube
A definitive guide to making classic Carbonara, using guanciale, pecorino, eggs, and pepper.
- Servings
- 2
- Difficulty
- easy
Ingredients
7 items- GuancialeCan substitute with pancetta
- 1 pcsEggFor 2 servings
- 2 pcsEgg YolksFor 2 servings
- Pecorino RomanoGrated; can also use half pecorino and half Parmigiano Reggiano
- Black PepperTo taste
- Pasta (Mezze Maniche)Any short pasta works; adjust quantity according to servings
- SaltFor pasta water
Method
- Slice the guanciale into strips.
- Place the guanciale in a cold pan without any fat, cook until crispy, then remove from pan and set aside.
- For two servings, whisk 1 whole egg and 2 egg yolks in a bowl.
- Add grated Pecorino Romano and a generous pinch of black pepper to the eggs. Mix well.
- Cook the pasta (mezze maniche) in boiling salted water until al dente.
- Just before draining, add a tiny splash of pasta cooking water to the egg mixture and beat thoroughly. This helps melt cheese and temper the eggs.
- Drain the pasta and transfer it to the pan with the rendered guanciale fat. Sauté for a couple of minutes to coat.
- Remove the pan from heat and let it cool slightly. Add the egg mixture and toss vigorously to create a creamy sauce.
- Add the crispy guanciale back into the pasta and toss.
- Serve immediately with additional grated black pepper.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
