Carbonara with Guanciale

Name: Carbonara with Guanciale
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 400g rigatoni or spaghetti; 150g guanciale or pancetta, cubed; 4 egg yolks plus 2 whole eggs; 1 cup Pecorino Romano, grated; ½ cup Parmigiano, grated; black pepper generously; salt for pasta water

Authentic Roman carbonara — guanciale, egg yolks, Pecorino, and black pepper — no cream. Tossing the egg mixture through the pasta off the heat, loosened with starchy pasta water, turns it into a silky sauce instead of scrambled eggs.

Total time

20 min

Prep

5 min

Cook

15 min

Difficulty

easy

Cuisine

Asian

comfortnoodles

Ingredients

400grigatoni or spaghetti

150gguanciale or pancetta, cubed

4egg yolks plus 2 whole eggs

1 cupPecorino Romano, grated

½ cupParmigiano, grated

black peppergenerously

saltfor pasta water

Instructions

Render guanciale in its own fat until crispy.

Whisk eggs, yolks, and both cheeses with plenty of black pepper.

Cook pasta al dente; reserve lots of pasta water.

Off heat, toss pasta with guanciale and fat; add egg mixture and pasta water; toss vigorously.

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