Pasta Alla Carbonara
From BuonAppetito 8 years ago
- 20 Min to make
- Serves 4 to 6
"I find fettuccine works better with this then spaghetti. Use dry pasta because the texture is better for sauce cling to the pasta."
Ingredients
- 1 Pound dry Pasta shopping list
- 4 fresh large eggs shopping list
- 8 Ounces guanciale, pancetta or Prosciutto di Parma diced into tiny pieces shopping list
- 2 Cups pasta water shopping list
- 1/2 Cup freshly grated Parmigiano-Reggiano shopping list
- 1/2 Cup freshly grated Locatelli Pecorino Romano shopping list
- Freshly cracked black pepper shopping list
- Salt shopping list
- Pasta water shopping list
How to make it
- Bring a pot of water to a boil then salt it generously, Cover it then bring it back to a boil. Add the pasta and cook for about 6 minutes or until pre al dente.
- While the pasta is water is waiting to boil. Heat a large skillet over medium high heat. Add the diced meat and render out the fat. When the meat is crispy and has released its oils turn off the heat.
- In a small bowl whisk the eggs and the cheeses until well-combined.
- When the pasta is done, reserve 2 cups of the water, then drain.
- In the bowl with the egg and cheese slowly drizzle in 1 cup of the water while whisking vigorously to prevent the egg from scrambling.
- Put the skillet you rendered the meat in on low heat. Put the pasta into the the with the other cup of the pasta water.
- Add the tempered egg mixture to the pasta in the pan season with black pepper and mix well until the pasta is done and reaches the texture you desire. Serve Immediately!
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