Carbonara (real) (recipetineats.com)

Recipe video above. These days, so many carbonara recipes cheat with cream which is a shame. The traditional method uses raw egg which is mixed vigorously with hot pasta and parmigiana reggiano cheese which transforms into a silky, creamy, luxurious sauce unlike anything you've ever had before. Arguably the best pasta dish in the whole world!This is a pasta that must be eaten straight away to truly experience its magnificence. Serve in warm bowls!

Rating: None

Ingredients

Preparation steps

  1. Guanciale - Cut into 0.5cm / 1/5" thick slices then into batons.
  2. Carbonara sauce - Place eggs and yolks in a large bowl. Whisk to combine. Then stir in the parmesan and pepper.
  3. Cook pasta - Bring 4 litres (4 quarts) of water to the boil with the salt. Add pasta and cook per the packet directions.
  4. Reserve pasta water - Just before draining, scoop out 1 cup of pasta cooking water, then drain the pasta.
  5. Cook guanciale - While the pasta is cooking, place guanciale in a non stick pan over medium high heat. Cook for 4 to 5 minutes until golden. No oil needed - as the guanciale heats up, the fat will melt so it fries in its own fat. If using garlic, add it in the last minute.
  6. Pasta in pan - Tip the hot pasta into the pan and toss to coat in guanciale fat.
  7. Mix pasta in sauce - Transfer the pasta and any residual fat in the pan into the bowl with the egg. Add 1/2 cup (125 ml) pasta cooking water. Stir vigorously using the handle of a wooden spoon for 1 minute and watch as the sauce transforms from watery to creamy and clings to the pasta strands!
  8. Serve - Transfer into warm bowls. Serve immediately, garnished with a little extra parmigiana reggiano if desired, and a pinch of black pepper and finely chopped parsley.
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