Carbonara
Serves 2
10 mins prep
20 mins cook
30 mins total
An authentic Roman recipe for carbonara featuring 400g of pasta, 150g of guanciale, 100/120g of pecorino romano, and 5 egg yolks. The dish is seasoned with black pepper and includes tips for perfecting the technique, such as cooking the guanciale at low heat until crispy and adding cooking water to achieve the right texture, while avoiding the scramble of the eggs.
0 servings
1: Cook the guanciale at very low heat until crispy. 2: Add cooking water to the pasta when it is in the fat until it evaporates on the heat. 3: Stir the mixture in a big bowl, adding a tiny bit of cooking water. 4: When ready, mix in the egg yolks without scrambling them.
