Carbonara
In 15 minutes with just 5 ingredients, you can be enjoying the most luscious Italian comfort food around.
Servings: 4
Ingredients
- 8 ounces of dried pasta
- 1 tablespoon salt (for the pasta water)
- 4 ounces of guanciale, diced
- 4 large egg yolks
- 3/4 cup of pecorino romano, finely shredded
- freshly cracked black pepper
- fresh parsley, finely chopped (garnish)
- pecorino romano, finely shredded (garnish)
Instructions
- Bring a large pot of water to a boil, add a tablespoon of salt and cook 8 ounces of pasta according the manufacturers instructions
- While the pasta is cooking, place a dry skillet over medium heat and brown 4 ounces of diced guanciale until slightly crisp and then set aside
- In a large glass bowl, whisk 4 large egg yolks with 3/4 cup of finely shredded pecorino romano and a big pinch of freshly cracked black pepper until thick and creamy
- Once the pasta is cooked, use a spider or slotted spoon to transfer it directly from the pasta water into the bowl with the egg yolk mixture
- Toss the pasta in the egg yolk sauce and add a splash of pasta cooking water if the sauce needs loosening
- Add the crisp guanciale and toss to combine
- Garnish with additional finely shredded pecorino romano and fresh parsley