What is a carbonara?A carbonara is a classic Roman dish with minimal ingredients that bring together one of the best pasta dishes out there. Sadly it’s usually done wrong! As the saying goes, often imitated, never duplicated! But not to worry, I am here to show you all the do's & don’t to make an authentic carbonara. A must-have when making this dish is guanciale. What is guanciale, you ask? It’s pork cheek. Some like to use pancetta or bacon instead of guanciale in times of crisis where I did not find guanciale. I settle for pancetta instead-but NEVER bacon. Another common mistake is using parmesan instead of pecorino. Lastly, there is no cream needed in this dish as the eggs, cheese & pasta water make the sauce.
2 Servings | Prep Time 10 minutes | Total Time 25
- Half a pack of Paccheri pasta
- 4 egg yolks
- 200g of pecorino cheese
- 224g of guanciale cut in 1cm strips wide
- Bring a pot of water to boil with a decent amount of salt.
- When the water begins to boil, add the pasta in and start cooking the guanciale on a cold pan at low heat until the fat has rendered and begins to get crispy, roughly 10 minutes.
- While the guanciale is cooking, mix 4 egg yolks with 200g of pecorino, fresh black pepper, some pasta water (about 2 tbs) & some guanciale fat in a large bowl (texture has to be similar to pudding).
- When the pasta is cooked, add it to your large bowl with the cooked guanciale and mix until the carbonara egg cream has coated all the pasta. You can finish the last step in the pan, but you need to be careful not to cook the eggs.