Carbonara
Carbonara is perhaps the most beloved pasta dish in the world: crispy guanciale, egg yolks, Pecorino Romano, and black pepper. No cream, no garlic, no onion: the creaminess comes ONLY from the egg yolks and Pecorino.
Its origins are debated (possibly linked to Apennine charcoal workers), but today it is Rome's iconic dish.
Preparation
- 1
Cut the guanciale into thin strips and brown them in a pan WITHOUT oil over medium heat.
- 2
Cook until golden and crispy. Remove from heat.
- 3
In a bowl, beat the egg yolks with grated Pecorino Romano and plenty of black pepper.
- 4
Cook the pasta al dente in lightly salted water.
- 5
Drain the pasta, reserving the cooking water, and pour it into the pan with the WARM guanciale.
- 6
Remove from heat and pour in the egg and Pecorino cream, stirring quickly.
- 7
Add a little cooking water for creaminess. Serve immediately.
Chef's Tips
Never use cream: the creaminess comes from the egg yolks. Guanciale is NOT pancetta. The egg cream must be added OFF the heat to avoid making scrambled eggs. Pecorino Romano is irreplaceable.