Classic Pasta Carbonara

Instructions

1. Prepare the ingredients: Bring a large pot of salted water to boil. While waiting, dice the guanciale into small cubes. Separate egg yolks from whites, keeping one whole egg. Grate both cheeses finely.
2. Cook the guanciale: In a large skillet over medium heat, add the diced guanciale. Cook for 6-8 minutes until crispy and golden, stirring occasionally. The fat will render out. Remove from heat and set aside.
3. Prepare the egg mixture: In a mixing bowl, whisk together the egg yolks, whole egg, grated Pecorino Romano, Parmigiano-Reggiano, and a generous amount of freshly ground black pepper. Mix until smooth and creamy.
4. Cook the pasta: Add the pasta to the boiling water and cook according to package directions until al dente, usually 8-10 minutes. Before draining, reserve at least 1 cup of pasta cooking water.
5. Combine pasta and guanciale: Drain the pasta (don't rinse!) and immediately add it to the skillet with the guanciale. Toss well to coat the pasta with the rendered fat. Turn off the heat completely.
6. Create the sauce: Remove the skillet from heat. Let it cool for 1 minute, then add the egg and cheese mixture. Toss quickly and continuously, adding reserved pasta water a little at a time until you achieve a silky, creamy sauce that coats the pasta. The residual heat will cook the eggs gently without scrambling them.
7. Adjust consistency: If the sauce is too thick, add more pasta water. If it's too thin, toss over very low heat for 30 seconds. The sauce should be creamy and glossy.
8. Serve immediately: Plate the carbonara while hot. Top with extra grated Pecorino Romano and freshly ground black pepper. Serve right away – carbonara waits for no one!

Chef's Tips

• Temperature is key: The pan must be off heat when adding eggs to prevent scrambling. The residual heat is enough.
• Work quickly: Once you start combining ingredients, work fast. The pasta should be hot to create the creamy emulsion.
• Authentic ingredients: True carbonara uses guanciale (cured pork jowl), but pancetta is an acceptable substitute. Never use bacon or cream!
• Cheese matters: Pecorino Romano is essential for authentic flavor. The combination with Parmigiano adds complexity.
• Pasta water is magic: The starchy pasta water helps emulsify the sauce. Don't skip reserving it!

Nutrition (per serving)

Calories: 580 | Protein: 28g | Carbs: 72g | Fat: 20g | Fiber: 3g