Carbonara Pasta

Pasta Carbonara: a Roman staple where creamy richness comes from egg yolks and salty Pecorino Romano, amplified by crispy guanciale (or pancetta) and sharp black pepper, all bound by the warmth of the pasta. A simple yet intensely flavorful dish, surprisingly cream-free.

                                                            

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 Ingredients:

• 320-400g (about 11-14 oz) spaghetti (or bucatini, rigatoni)  
• 150-200g (about 5-7 oz) guanciale (if unavailable, use good quality pancetta, preferably in a block to dice)
• 4 large egg yolks (some recipes use 3 yolks and 1 whole egg for this quantity)
• 50-80g (about 1.75-2.8 oz) Pecorino Romano cheese, finely grated (Parmesan Reggiano can be used as a less traditional alternative, or a mix)
• Freshly ground black pepper, to taste
• Salt, for the pasta water

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Instructions:

1. Prepare the Guanciale: Slice the guanciale into roughly 1/4-inch thick strips or cubes. If using pancetta, do the same.
   
   
2. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Reserve about 1 cup of the pasta cooking water before draining.   
   
   
3. Cook the Guanciale: While the pasta is cooking, place the guanciale in a cold, dry pan over medium-low heat. This allows the fat to render slowly and the guanciale to become crispy without burning. Cook until golden brown and crispy, about 8-10 minutes. Remove the crispy guanciale from the pan with a slotted spoon and set aside, leaving the rendered fat in the pan.
   
   
4. Prepare the Egg and Cheese Mixture: In a bowl, whisk together the egg yolks (and whole egg, if using) with the grated Pecorino Romano cheese and a generous amount of freshly ground black pepper. The mixture should form a thick cream. Do not add salt at this stage, as the guanciale and Pecorino are already salty.
   
   
5. Combine: Drain the pasta and immediately add it to the pan with the rendered guanciale fat. Toss well to coat the pasta. Remove the pan from the heat.
   
   
6. Create the Sauce: Pour the egg and cheese mixture over the hot pasta. Toss vigorously and quickly. The heat from the pasta and the residual heat from the pan will gently cook the eggs and melt the cheese, creating a creamy sauce that coats the pasta. If the sauce seems too thick, add a little of the reserved pasta cooking water, a tablespoon at a time, until you reach the desired consistency. Be careful not to add too much water, or the sauce will be too liquid. Avoid scrambling the eggs by working quickly and ensuring the heat is not too high.
   
   
7. Serve: Divide the pasta carbonara among four plates. Top with the crispy guanciale and an extra grating of Pecorino Romano cheese and freshly ground black pepper. Serve immediately.

Important Notes for an Authentic Carbonara:

• Guanciale is key: It has a unique flavor and texture that is different from pancetta or bacon. If you can find it, definitely use it.
  
  
• No cream! A traditional carbonara sauce gets its creaminess from the eggs, cheese, and starchy pasta water.
  
  
• Don't overcook the eggs: The goal is a creamy sauce, not scrambled eggs. The heat of the pasta is crucial for this.
  
  
• Freshly grated cheese: Avoid pre-grated cheese as it doesn't melt as smoothly.
  
  
• Freshly ground black pepper: It adds a crucial flavor element.

Enjoy your authentic Pasta Carbonara! Buon appetito!