Pasta Carbonara
Ingredientsfor 2
680
Cal
32g
Protein
70g
Carbs
30g
Fat
- 1200g (7 oz) rigatoni or spaghetti
- 2100g (3.5 oz) guanciale or pancetta, diced
- 33 large egg yolks plus 1 whole egg
- 42 oz Pecorino Romano, finely grated
- 51 oz Parmigiano Reggiano, finely grated
- 61 teaspoon freshly cracked black pepper
- 7Salt for pasta water
Instructions
- 1
Cook pasta in well-salted boiling water to 2 minutes before al dente. Meanwhile, cook the guanciale in a large skillet over medium heat, stirring, for 6–8 minutes until the fat renders and the pieces are golden and crispy. Remove from heat.
- 2
Whisk together egg yolks, whole egg, and all the grated cheese with a generous amount of black pepper until a thick, pale paste forms.
- 3
Reserve 1 cup pasta cooking water. Drain pasta and immediately add to the skillet with the guanciale over LOW heat. Toss to coat in the rendered fat.
- 4
Remove the skillet from heat entirely. Pour the egg-cheese mixture over the pasta, tossing quickly and continuously. Add pasta water a splash at a time, tossing vigorously — the residual heat should cook the eggs into a glossy, silky sauce without scrambling them. The sauce should coat the pasta in creamy ribbons. Serve immediately with extra pecorino and pepper.