Name: Traditional Carbonara
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 5 oz guanciale or pancetta; 4 egg yolks; 2 oz Parmesan cheese; 2 oz Pecorino Romano cheese; black pepper, to taste; 9 oz pasta

Ingredients

Servings:

5 oz

guanciale or pancetta

egg yolks

2 oz

Parmesan cheese

2 oz

Pecorino Romano cheese

black pepper, to taste

9 oz

pasta

Directions 8 steps | 30 Minutes

Step 1

Bring a pot of salted water to a boil. Cut the guanciale into small chunks.

Step 2

In a large pan over medium heat, gently brown the guanciale until the outside is crunchy and the inside is juicy. Set aside.

Step 3

In a steel mixing bowl, mix the egg yolks, Parmesan, Pecorino Romano, 1 tablespoon of fat from the guanciale and pepper together.

Step 4

Place the mixing bowl on top of the pot of boiling water to create a double boiler. Whisk the mixture until thickened. Set aside.

Step 5

Cook the pasta until al dente.

Step 6

Transfer the cooked pasta to the pan with the guanciale. Cook for 1-2 minutes.

Step 7

Remove the pasta from the heat and add the egg mixture. Stir quickly so the egg mixture becomes a creamy sauce. If the sauce is too thick, loosen the sauce with a bit of hot water.