Why do we love our Carbonara recipe? Well, for starters, it’s delicious, but the recipe itself is quite simple. Eggs, cheese, cured pork and some pasta makes for a hardy and delicious dish.
Pair with our Strega Nana pasta for the perfect compliment. This noodle holds the sauce to the and captures those crispy bits of pork. Some recipes use whole eggs and yolks.
We prefer to use just yolks because it makes for a richer sauce.
Our tip: mix the cheese and egg yolks together, temper a little of the boiling water in the cheese yolk mixture. This helps keep it from curdling your eggs. Finish the dish with lots of Pecorino Romano and black pepper.
- 4 egg yolks
- 2 ounces pecorino romano
- Black pepper to taste
- 3 ounces guanciale
- 1 pound pasta
1: Chop guanciale into small dice and render out until crisp
2: Mix egg yolks, cheese, and pepper together and set off to the side
3:Boil pasta in salted water
4: Add cooked pasta and enough pasta water to stop the pan from sizzling. When pan is no longer sizzling at cheese yolk mixture and stir vigorously to emulsify rendered fat until smooth and creamy.
5: Plate and serve, top with more cheese if so desired