Pasta Carbonara
Ingredients
- 400 gSpaghetti (dry)
- 4 pcEgg (yolks only)
- 50 gPecorino cheese (sheep cheese) (finely grated)
- 30 gParmesan cheese (finely grated)
- 1 tspBlack peppercorns (freshly crushed)
- 1 pinchGray sea salt (for pasta water)
- 150 gGuanciale (diced or sliced into thin strips)
Method
A smooth cream that perfectly coats the pasta, without a single drop of heavy cream. The fat from the crispy guanciale adds character, while freshly crushed black pepper wakes up the palate.
- 1
In a bowl, mix the egg yolks with the grated pecorino and parmesan. Whisk with a fork until you get a thick and homogeneous paste. The mixture should be dense.
- 2
Heat a pan without fat. Add the guanciale. Let the fat melt and become translucent, then wait until the pieces are golden and crispy.
- 3
Plunge the spaghetti into a large pot of boiling salted water. Cook them al dente: they should offer a slight resistance in the center. Keep a ladle of cooking water before draining.
- 4
Off the heat, pour the pasta into the pan with the guanciale. Add the egg-cheese mixture and a little cooking water. Stir vigorously: the heat of the pasta will create a shiny and coating sauce that must not set into an omelet.
Frequently asked questions
How do you get this dish right?
- Never pour the egg mixture into a pan over direct heat, or you'll get scrambled eggs.
- The secret is the cooking water: it creates the emulsion with the cheese and egg.
- Crush the pepper at the last moment to keep all its aromatic power.
How long does this dish keep?
This dish cannot be stored or reheated. The sauce would lose all its creaminess.
