Carbonara (real)

Carbonara (real)

from recipetineats.com
Mains
20 min
4 servings

Recipe video above. These days, so many carbonara recipes cheat with cream which is a shame. The traditional method uses raw egg which is mixed vigorously with hot pasta and parmigiana reggiano cheese which transforms into a silky, creamy, luxurious sauce unlike anything you've ever had before. Arguably the best pasta dish in the whole world!This is a pasta that must be eaten straight away to truly experience its magnificence. Serve in warm bowls!

Ingredients

  • 175 g6 oz guanciale (pancetta or block bacon), ( weight after skin removed (note 1))
  • 2 largeeggs ((note 2))
  • 2egg yolks ((note 2))
  • 100 g3.5 oz parmigiano reggiano (, finely shredded (or pecorino romano, sub parmesan, note 3))
  • ¼ tspblack pepper
  • 400 g14 oz spaghetti
  • 1 tbspcooking/kosher salt ((for cooking pasta))
  • ½ cuppasta cooking water
  • 1garlic clove (, finely minced (optional, note 4))
  • parsley (, finely chopped)
  • parmigiano reggiano

Directions

  1. 1

    Guanciale - Cut into 0.5cm / 1/5" thick slices then into batons.

  2. 2

    Carbonara sauce - Place eggs and yolks in a large bowl. Whisk to combine. Then stir in the parmesan and pepper.

  3. 3

    Cook pasta - Bring 4 litres (4 quarts) of water to the boil with the salt. Add pasta and cook per the packet directions.

  4. 4

    Reserve pasta water - Just before draining, scoop out 1 cup of pasta cooking water, then drain the pasta.

  5. 5

    Cook guanciale - While the pasta is cooking, place guanciale in a non stick pan over medium high heat. Cook for 4 to 5 minutes until golden. No oil needed - as the guanciale heats up, the fat will melt so it fries in its own fat. If using garlic, add it in the last minute.

  6. 6

    Pasta in pan - Tip the hot pasta into the pan and toss to coat in guanciale fat.

  7. 7

    Mix pasta in sauce - Transfer the pasta and any residual fat in the pan into the bowl with the egg. Add 1/2 cup (125 ml) pasta cooking water. Stir vigorously using the handle of a wooden spoon for 1 minute and watch as the sauce transforms from watery to creamy and clings to the pasta strands!

  8. 8

    Serve - Transfer into warm bowls. Serve immediately, garnished with a little extra parmigiana reggiano if desired, and a pinch of black pepper and finely chopped parsley.