Originally from Rome, Carbonara is a much-loved pasta dish. A mouth-watering combination of pancetta, egg yolks, pecorino cheese, and lots of pepper, this is Italian comfort food at its finest. The name 'Carbonara' derives from 'carbone', which means coal in Italian, likely relating to the generous use of pepper in the dish to give the speckles of black, reminiscent of coal specks.
Ingredients:
- 200g spaghetti
- 100g guanciale (Italian cured pork cheek) or pancetta
- 2 large egg yolks
- 50g Pecorino Romano cheese, grated
- 50g Parmigiano Reggiano cheese, grated
- Freshly ground black pepper
- Salt
Preparation:
- Prepare the Base: Put the pasta in a large pot of boiling salted water and cook until al dente. Meanwhile, cut the guanciale into small chunks and fry it in a hot pan without oil until it gets crispy. In a separate bowl, beat the egg yolks, then add most of the pecorino and parmesan, saving a little for garnishing. Season with a small pinch of salt and plenty of ground black pepper.
- Combine: Drain the pasta, reserving some of the pasta water. Add the drained pasta to the pan with guanciale and mix well. Remove the pan from the heat. Now, add a splash of the pasta water to the beaten egg mixture, then pour this into the pan with pasta and guanciale. Stir quickly until creamy, adding more pasta water if needed. The heat of the pasta will cook the egg slightly and create a silky sauce.
- Serve and Garnish: Dish up the pasta onto warmed plates. Sprinkle over the remaining pecorino and parmesan cheeses and a little more black pepper. The Carbonara is now ready to be enjoyed.
Tip:
It is essential to have the pasta really hot when adding the egg mixture, so it cooks the egg lightly. But make sure the pan is not on the heat, or you will end up with scrambled eggs. Also, remember the key to a creamy and not too thick Carbonara is the pasta water. Don't forget to reserve some before draining the pasta.
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