Pasta Carbonara Recipe

Time30m

Serves4

Casarecce pasta, guanciale, pecorino, grana padano, butter, egg yolk, & black pepper.

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Ingredients

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1
Cook the Pasta
In a large pot of salted boiling water, cook the casarecce pasta according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta.
2
Prepare the Guanciale
While the pasta is cooking, cut the guanciale into small strips. In a large skillet over medium heat, add the guanciale and cook until crispy and golden, about 5-7 minutes. Remove from heat and set aside, keeping the rendered fat in the pan.
3
Mix the Cheese and Egg Yolks
In a mixing bowl, combine the grated pecorino cheese, grana padano cheese, and egg yolks. Whisk together until you have a smooth mixture. Season lightly with freshly cracked black pepper.

4
Combine Pasta with Guanciale
Add the drained pasta to the skillet with the guanciale over low heat. Mix well to ensure the pasta is coated with the rendered fat.
5
Add Cheese Mixture
Remove the skillet from the heat. Quickly pour the cheese and egg yolk mixture over the pasta, tossing vigorously to coat the pasta evenly. If the sauce is too thick, add reserved pasta water a little at a time until you reach a creamy consistency.
6
Finish the Dish
Add butter to the pasta and toss again until melted and incorporated. Adjust seasoning with more black pepper if desired.