Pasta Carbonara
Olivo
4 servings
5 minutes
15 minutes
1060
Italian / Rome
Main course
Carbonara was born in Rome from simple ingredients: pasta, pork cheek, egg, cheese and black pepper.
At a slow dinner with friends, served straight from the pan.
A Roman classic in which good pasta, guanciale, egg yolk and cheese come together into a creamy sauce – without any cream.
Ainekset
- 400 g rough-textured pasta, such as Pasta Fabbri or Mulino Angelica
- 250 g guanciale or pancetta
- 4 egg yolks
- 250 g pecorino romano or Parmesan, grated
- Black pepper
- Pasta cooking water
- Salt for the pasta water
Valmistusohje
- Dice the guanciale and fry it over a medium heat until the fat renders and the surface takes on some colour.
- Cook the pasta al dente in plenty of salted water. Set aside at least 200 ml of the cooking water.
- In a bowl, mix the egg yolks, grated cheese and a generous amount of black pepper.
- Lift the pasta into the pan with the guanciale and add a little cooking water so the starch binds the fat into a sauce.
- Take the pan off the heat and let it cool for about a minute. Quickly stir in the egg and cheese mixture, adding cooking water until the sauce is glossy and creamy.
- Finish with black pepper and cheese. Serve straight away.
