Classic Roman Carbonara Recipe
Bucatini, parmasan, house – made guanciale, local eggs, black pepper, no cream
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Ingredients
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Pasta
Sauce
Method
Preparation
- 1
Prepare the Guanciale
Cut the guanciale into small strips (about 1 cm wide). Heat a large skillet over medium heat, and add the guanciale. Cook until crispy and golden brown, about 5-7 minutes. Remove from heat and set aside, leaving the fat in the skillet.
- 2
Cook the Pasta
Bring a large pot of salted water to a boil. Add the bucatini and cook according to package instructions until al dente, usually around 8-10 minutes. Reserve 1 cup of pasta water before draining the pasta.
- 3
Prepare the Sauce Mixture
In a bowl, whisk together the eggs, grated parmesan cheese, and black pepper until well combined. The mixture should be creamy.
Combining Ingredients
- 4
Combine Pasta and Guanciale
Once the pasta is cooked and drained, add it to the skillet with the guanciale. Toss to coat the pasta in the rendered fat.
- 5
Create the Carbonara Sauce
Remove the skillet from heat and quickly pour the egg and cheese mixture over the hot pasta. Toss vigorously to combine. The heat from the pasta will cook the eggs and create a creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until you reach the desired consistency.
Serving
- 6
Serve the Dish
Plate the carbonara immediately, garnishing with additional grated parmesan cheese and freshly cracked black pepper to taste.