Pasta Alla Carbonara
Stick to the classics with this traditional Pasta Alla Carbonara recipe. I will walk you through every step so you can learn how to make perfect carbonara pasta every time.
Servings: 2 people
Equipment
- 1 Sauté Pan (or other deep pan)
- 1 Large stock pot
- 1 mixing bowl
- 1 Box Grater
- 1 Ladle
- 1 Tongs
- 1 Spatula
Ingredients
- 8 oz spaghetti pasta (may substitute with other pasta shapes)
- 2 tbsp extra virgin olive oil
- 4 oz guanciale, chopped into strips (may use pancetta or bacon)
- 1 cup pecorino romano (plus more for garnish) (may use Parmigiano-Reggiano)
- Pinch of crushed red pepper flakes (optional)
- Few cranks of freshly ground black pepper
Instructions
- First, heat some olive oil in a large sauté pan over medium-low heat. Add guanciale strips to the pan and cook until it is crispy (about 10-15 minutes). Meanwhile, cook your pasta in unsalted boiling water until 2 minutes before al dente.
- Continue to stir guanciale occasionally to prevent burning. Meanwhile, prepare your egg mixture. Crack 1 whole egg + 3 egg yolks and place in a mixing bowl. Whisk together. Then, add pecorino romano and whisk again to form a thick, creamy paste. Finally, add about half a ladleful of pasta water and mix.
- Once guanciale is nice and crispy, remove some from the pan and set it aside for garnish later. Add your crushed red pepper flakes in (optional). Add about a ladleful of pasta water to the pan and then add in your cooked noodles. Mix and toss to coat the pasta in the delicious pork fat. Remove from heat.
- Once off the heat, pour the egg mixture into the pan and immediately mix to combine. Toss well a couple of times to fully coat pasta with the creamy sauce.
- Plate it up. Garnish with crispy guanciale bits, some more pecorino romano and a few cranks of freshly ground black pepper. Enjoy!