Real Carbonara (Print Version)

# Ingredients:

01 - 175g guanciale (or pancetta/bacon), skin removed.
02 - 2 large eggs.
03 - 2 egg yolks.
04 - 100g parmigiano reggiano, finely shredded.
05 - 1/4 tsp black pepper.
06 - 400g spaghetti.
07 - 1 tbsp cooking salt.
08 - 1/2 cup pasta cooking water.
09 - 1 garlic clove, finely minced (optional).
10 - Parsley for garnish (optional).
11 - Extra parmigiano for serving.

# Instructions:

01 - Cut guanciale into 0.5cm thick slices, then into batons.
02 - Whisk eggs and yolks in large bowl, stir in parmesan and pepper.
03 - Boil 4 liters water with salt, cook pasta according to package.
04 - Save 1 cup pasta water before draining.
05 - While pasta cooks, fry guanciale in dry pan until golden (4-5 minutes).
06 - Add garlic in last minute if using.
07 - Add hot pasta to guanciale pan, toss in fat.
08 - Transfer pasta and fat to egg bowl with 1/2 cup pasta water.
09 - Stir vigorously for 1 minute until sauce becomes creamy.
10 - Serve immediately in warm bowls with extra cheese if desired.

# Notes:

01 - No cream needed - eggs and cheese make it creamy.
02 - Must be served immediately.
03 - Use warm bowls for best results.
04 - Can use bacon instead of guanciale.
05 - Don't use pre-grated cheese.
06 - Keeps 3 days but best fresh.
07 - Save pasta water before draining.
08 - Stir vigorously to create creamy sauce.

Back