Pasta Carbonara
Added by Eva Lier
10 min
A proper Roman carbonara made the traditional way — no cream, just eggs, Parmesan, and pancetta. The secret is adding the egg mixture off the heat and using starchy pasta water to create the silky sauce. Works equally well with guanciale if you can find it.
Servings
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Ingredients
3egg yolks, large
40 gParmesan, finely grated
150 gpancetta
200 gspaghetti
1garlic clove
olive oil
black pepper
Instructions
1
Place the egg yolks in a bowl, finely grate in the Parmesan, season generously with black pepper, and mix well with a fork. Set aside.
2
Remove any hard rind from the pancetta and cut into small pieces.
3
Cook the spaghetti in a large pot of lightly salted water until al dente.
4
Heat a frying pan over medium heat. Add a crushed garlic clove and the pancetta, and cook until the pancetta is crispy and has rendered its fat, about 5-7 minutes. Remove and discard the garlic.
5
Reserve a cup of pasta water before draining the spaghetti. Add the pasta to the pan with the pancetta and toss well to coat.
6
Add a splash of pasta water and toss. Remove the pan from the heat and pour in the egg mixture. Stir quickly so the eggs thicken into a creamy sauce without scrambling.
7
Adjust the consistency with more pasta water as needed. Serve with extra Parmesan and a generous grinding of black pepper.
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