Chitarra Alla Carbonara Recipe
Guanciale, egg-based sauce, pecorino romano and parmigiano D.O.P.
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Ingredients
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Pasta
Sauce
Method
Preparation
- 1
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, usually about 7-9 minutes. Reserve 1 cup of pasta water before draining the pasta.
- 2
Prepare the Guanciale
While the pasta is cooking, cut the guanciale into small strips or cubes. In a large skillet over medium heat, add the guanciale and cook until crispy and golden brown, about 5-7 minutes. Remove from heat and set aside, leaving the rendered fat in the skillet.
Sauce Assembly
- 3
Mix the Egg Mixture
In a mixing bowl, combine the eggs, grated Pecorino Romano, grated Parmigiano Reggiano, and black pepper. Whisk until smooth and creamy. Set aside.
- 4
Combine Pasta with Guanciale
Once the pasta is cooked and drained, add it directly to the skillet with the guanciale (off the heat) and toss to combine, allowing the pasta to absorb some of the fat.
- 5
Create the Sauce
Slowly pour the egg mixture over the hot pasta, tossing quickly to combine, ensuring the eggs do not scramble. If the sauce is too thick, add reserved pasta water a little at a time until desired creaminess is achieved.
Serving
- 6
Serve the Dish
Plate the chitarra alla carbonara, top with extra grated Pecorino Romano and black pepper to taste. Enjoy your authentic Italian dish!
