Ingredients
Scale
- 360-400 g spaghetti or rigatoni
- 200 g guanciale, cut into strips or cubed (you can use pancetta if you can't find guanciale)
- 4 egg yolks + 1 whole egg, organic, free range
- 100 g Pecorino, finely grated + more for finishing
- 50 g Parmigiano Reggiano, finely grated
- 2 turns of freshly ground black pepper + some more for finishing
Instructions
- Set a large pot of lightly salted water on boil.
- Cut the guanciale into strips or cubes and cook it in a saute pan with no added oil until it gets crispy and releases the juices from the fat. Then, turn off heat, remove the crispy guanciale and set aside leaving the oil in the pan.
- Whisk the egg yolks and whole egg until nice and fluffy. Add the finely grated Pecorino/Parmigiano and a generous crackling of black pepper and whisk again. Then, slowly, pour the oil from the guanciale and stir to incorporate making sure the oil has cooled a bit.
- When the water boils, add the pasta and cook until al dente. Pull pasta out with a strainer and place it in the pan you cooked the guanciale in with half a ladle of pasta water and stir.
- At this point, add the egg mixture, and stir vigorously. The heat from the pasta slightly cooks the eggs, without having the pan on the heat.
- Add most of the crispy guanciale, reserving some for topping.
- Plate and serve immediately with additional grated Pecorino on top and a crackling of pepper.
Notes
You can reserve a few crispy guanciale strips to garnish the pasta.
You can use spaghetti, rigatoni, mezze maniche, but no egg pasta (like fettuccine/tagliatelle).
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Cooking
- Cuisine: Italian
Keywords: pasta, Italian, Rome, carbonara, delicious, homecooking, eggs, guanciale
