Pasta carbonara
A famous and tasty Italian pasta, very easy to cook.
The real recipe, strictly without cooking cream!
Ingredients for 4 people
- 400 g tagliatelle – or spaghetti, or linguine
- 200 g guanciale (jowl) – or diced pancetta, or smoked streaky bacon
- 1 spoon extra virgin olive oil
- 2 eggs plus 4 yolks
- ½ cup of fresh Parmesan, grated
- salt
- fresh black pepper
Cook the tagliatelle until al dente in large pot of salted boiling water. When drain the pasta, remember to reserve half cup of the cooking water.
While pasta is cooking, put eggs and yolks into a large bowl, add in the Parmesan, season with salt and pepper, then mix slowly with a fork and put to one side.
Cut into slices guanciale, put in a pan (without oil) and place it over a medium-high heat until is cooked and crispy.
Toss the hot pasta in the bowl, add guanciale and reserved cooking water until saucy.
Season with extra virgin olive oil, more pepper and more Parmesan if desired.
Written by Manuel Riva
