Carbonara Recipe

Time30m

Serves4

chitarra, guanciale, black pepper & egg sauce, parmigiano reggiano, pecorino romano

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Ingredients

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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. Reserve 1 cup of pasta water before draining.
2
Prepare the Guanciale
While the pasta is cooking, cut the guanciale into small strips. In a large skillet over medium heat, cook the guanciale until it is crispy and the fat has rendered, about 5-7 minutes.
3
Mix the Egg Sauce
In a bowl, whisk together the eggs, grated Parmigiano Reggiano, grated Pecorino Romano, and black pepper until well combined.
4
Combine Pasta and Sauce
Once the pasta is cooked and drained, immediately add it to the skillet with the guanciale. Remove the skillet from heat and add the egg mixture, quickly tossing to combine. Add reserved pasta water a little at a time to create a creamy sauce.
5
Serve
Plate the pasta, garnishing with additional grated cheese and freshly cracked black pepper to taste.