Pasta Carbonara

Ingredients

Main Ingredients

• 400g spaghetti or rigatoni
• 200g guanciale (or pancetta as substitute)
• 4 large egg yolks
• 1 whole egg
• 100g Pecorino Romano cheese, freshly grated
• Freshly ground black pepper
• Salt for pasta water

Instructions

1. Prepare the pasta water: Bring a large pot of water to boil. Salt it generously (it should taste like seawater).

2. Prepare the guanciale: While water is heating, cut guanciale into small strips or cubes, about ¼ inch thick.

3. Cook the guanciale: In a large skillet, cook guanciale over medium heat until crispy and golden, about 5-7 minutes. No oil needed - the fat will render out. Turn off heat and set aside.

4. Mix eggs and cheese: In a bowl, whisk together egg yolks, whole egg, and most of the grated Pecorino (save some for garnish). Add generous amount of black pepper.

5. Cook the pasta: Add pasta to boiling water and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.

6. Combine everything:

   • Return the skillet with guanciale to very low heat
   • Add drained hot pasta to the skillet with guanciale
   • Remove from heat completely
   • Add egg mixture while tossing constantly
   • Add pasta water gradually to achieve creamy consistency
   • The residual heat will cook the eggs gently

7. Serve immediately: Plate the carbonara and top with remaining Pecorino and more black pepper.

Important Tips

The Secret to Perfect Carbonara

• Temperature is key: The pan must be off the heat when adding eggs to avoid scrambling
• Work quickly: The pasta should be hot enough to cook the eggs but not so hot it scrambles them
• No cream: Authentic carbonara never uses cream - the creaminess comes from eggs and pasta water
• Quality ingredients: Use the best eggs and cheese you can find

Common Mistakes to Avoid

1. Adding eggs to a hot pan - This will scramble them instantly
2. Not enough pasta water - This helps create the silky sauce
3. Using bacon instead of guanciale - While acceptable, guanciale has a unique flavor
4. Adding garlic or onions - Traditional carbonara doesn’t include these

Variations

• Carbonara with peas: Add 1 cup of frozen peas (controversial but delicious)
• Mushroom carbonara: Add sautéed mushrooms for an earthy flavor
• Seafood carbonara: Replace guanciale with shrimp or scallops

Wine Pairing

A crisp white wine like Frascati or Verdicchio pairs beautifully with carbonara. For red wine lovers, try a light Chianti.