Pasta Carbonara
A cheesy, creamy sauce made with salty pork, parmesan and romano cheeses and egg. Delicious and easy to make.
Course:
Main Course, main dish, Pasta, Side Dish
Cuisine:
Italian
Keyword:
bacon, egg, guanciale, pancetta, parmesan, pasta, romano
Servings: 4 servings
Ingredients
- 8 oz dried pasta (I used pappardelle)
- 4 oz guanciale or pancetta (some people use bacon)
- 1 oz Parmigiano-Reggiano
- 1 oz pecorino romano
- 1 large egg
- 1 large egg yolk
- fresh cracked pepper
- more Parmigiano-Reggiano for garnish
Instructions
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First thing you'll do is render the fat from the guanciale or pancetta in a large skillet or pot. While it's rendering, cook the pasta.
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When the pasta is just al dente, drain, saving out 1 cup of the pasta water.
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Put the pasta in the pot with the meat and rendered fat.
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Toss it all together mixing it well.
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Mix the eggs with the cheese!
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Vigorously stir the egg and cheese mixture with the pasta.Keep stirring for 3 -4 minutes - until everything is melded together into a creamy sauce. Add a little more water if it's too dry.
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Serve hot with some fresh grated parmesan.
Recipe Notes
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