This recipe delivers a true taste of Italy with its simple and flavorful ingredients. The creamy sauce, made with egg yolks and cheese, coats the perfectly cooked pasta for a delightful dish.
Ingredients:
- 400g (14.1oz) Spaghetti
- 4 Large Free Range Egg Yolks
- 45g (1.6oz) Pecorino Romano Cheese, Freshly Grated (or Parmesan Reggiano)
- 250g (8.8oz) Guanciale, thinly sliced (you can substitute pancetta or bacon)
- Black Pepper to taste
- Olive Oil (optional)
Instructions:
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions, minus one minute. While the pasta cooks, whisk together the egg yolks and grated cheese in a large bowl. Season with black pepper.
- Crisp the Guanciale: In a large skillet over medium heat, heat olive oil (if using) or render the fat from the guanciale. Add the guanciale and cook until crispy, about 5 minutes. If there’s a lot of fat, you can remove some, but leaving some adds flavor.
- Combine Everything: Using tongs, transfer the cooked pasta directly from the pot to the pan with the guanciale. Reserve about 1 cup (250ml) of the pasta water before draining. Immediately add the egg yolk and cheese mixture to the pan and toss vigorously to coat the pasta. The heat from the pasta will help cook the egg yolks, creating a creamy sauce. If the mixture seems dry, gradually add reserved pasta water, a tablespoon at a time, until you reach a desired creamy consistency.
- Serve: Plate the Carbonara and top with additional grated cheese and cracked black pepper (optional). Enjoy!
Tips:
- Use high-quality ingredients for the best flavor.
- Work quickly when combining the pasta with the egg mixture to prevent the eggs from scrambling.
- Don’t overcook the pasta – it should be al dente, slightly firm to the bite.
- You can adjust the amount of cheese and black pepper to your taste.
- For a vegetarian option, you can omit the guanciale and add sauteed mushrooms or peas to the pasta.