Italianintermediate

Pasta alla Carbonara (Roman Style)

Name: Pasta alla Carbonara (Roman Style)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 200 unit rigatoni or spaghetti; 100 unit Guanciale or pancetta; 4 large egg yolks room temperature; 80 unit Pecorino Romano finely grated; 40 unit Parmigiano Reggiano finely grated; 1 tsp coarsely ground black pepper

The real Roman carbonara — no cream, just Guanciale, Pecorino, egg yolks and black pepper.

por Cucina Moderna

Preparación10 minCocción20 minTotal30 min2raciones

Ingredientes

200 unit rigatoni or spaghetti
100 unit Guanciale — or pancetta
4 large egg yolks — room temperature
80 unit Pecorino Romano — finely grated
40 unit Parmigiano Reggiano — finely grated
1 tsp coarsely ground black pepper

Raciones

Elaboración

1
Cook guanciale in a cold pan over medium heat until fat renders and edges crisp.
2
Whisk egg yolks with Pecorino, Parmesan and pepper until thick.
3
Cook pasta in well-salted water until al dente. Reserve 200ml pasta water.
4
Take guanciale off heat. Drain pasta, add to guanciale pan.
5
Off heat, add egg mixture and splash of pasta water. Toss vigorously.
6
Add more water as needed for a glossy, clinging sauce. Serve immediately.