After a busy week, settling down with a perfectly creamy pasta carbonara is my ideal way to unwind. It’s so rich and satisfying, I feel like I’m on a Roman holiday!
Authentic Pasta Carbonara
Ingredients
- 8 oz spaghetti or bucatini
- 4 oz guanciale or pancetta, diced
- 2 large egg yolks
- 1/2 cup grated Pecorino Romano cheese
- Freshly ground black pepper
- Salt
Steps
- Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water.
- While pasta cooks, crisp guanciale (or pancetta) in a skillet over medium heat. Remove from heat.
- In a bowl, whisk egg yolks, Pecorino Romano, and a generous amount of black pepper. Add 2 tbsp of the reserved pasta water to thin the sauce.
- Drain pasta and immediately add to the skillet with guanciale. Pour egg mixture over pasta, tossing quickly to coat. Add more pasta water as needed to create a creamy sauce.
- Serve immediately, garnished with more Pecorino Romano and black pepper.