Carbonara Recipe

Cooking Instructions

1. 1

   Prepare the Ingredients

   Cut the guanciale into small strips or cubes. Grate the Pecorino Romano cheese and set aside. Crack the eggs into a bowl and whisk them together with a generous amount of black pepper.

2. 2

   Cook the Guanciale

   In a large skillet, cook the guanciale over medium heat until it becomes crispy and golden, about 5-7 minutes. Remove from heat and let it cool slightly.

3. 3

   Cook the Pasta

   Bring a large pot of salted water to a boil. Add the Chitarra pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta water before draining.

4. 4

   Combine Ingredients

   Quickly add the hot pasta to the skillet with guanciale and toss to combine. Remove from heat.

5. 5

   Add the Egg Mixture

   Pour the egg and pepper mixture over the pasta while tossing quickly to create a creamy sauce. If the sauce is too thick, add reserved pasta water gradually until desired consistency is reached.

6. 6

   Serve

   Plate the carbonara and sprinkle with additional Pecorino Romano and freshly cracked black pepper. Serve immediately.