Traditional Pasta Carbonara Recipe
Strozzapreti pasta with Guanciale, Parmesan and Pecorino Romano cheese and beaten eggs. Make it Franco Style with all the pork! Add Guanciale, pancetta and prosciutto for an additional +2
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Ingredients
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Pasta
Meats
Cheeses
Egg mixture
Garnish
Method
Prepare the Ingredients
- 1
Chop the Meats
Cut the guanciale, pancetta, and prosciutto into small strips, about 1 cm wide.
- 2
Grate the Cheeses
Grate the Parmesan and Pecorino Romano cheese and set aside in a bowl.
- 3
Cook the Pasta
- 4
Boil the Pasta
In a large pot, bring salted water to a boil. Add the strozzapreti pasta and cook according to package instructions until al dente.
- 5
Reserve Pasta Water
Before draining the pasta, reserve about 1 cup of the pasta cooking water.
- 6
Drain the Pasta
Drain the pasta and set aside.
Cook the Meats
- 7
Sauté the Meats
In a large skillet over medium heat, add the guanciale, pancetta, and prosciutto. Cook until crispy and golden brown, about 5-7 minutes.
Combine and Serve
- 8
Mix Pasta and Meats
Add the drained pasta to the skillet with the cooked meats. Toss to combine, allowing the pasta to soak up the flavors.
- 9
- 10
Add Cheese
Add the grated cheeses to the pasta and mix well. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- 11
Serve
Serve immediately, garnished with chopped fresh parsley and extra cheese if desired.