Carbonara Classic Recipe

Ingredients for 2 people

• 200 g pasta (spaghetti, rigatoni or elicoidali)
• 150 g Guanciale di Norcia
• 80 g Pecorino Romano DOP (or half Pecorino/half Parmigiano)
• 4 egg yolks (at room temperature)
• Freshly ground black pepper

Method

1. Prepare the guanciale: remove the rind, cut it into 1 cm strips and cook it in a cold pan, with no oil, over medium-low heat for 10-12 minutes, until crisp. Remove the guanciale and leave the fat in the pan.
2. Cook the pasta: boil it in lightly salted water and drain it at 2/3 of the package time (keep 2-3 cups of the cooking water).
3. Toss the pasta: add it to the pan with the guanciale fat and toss over medium-high heat for 1 minute.
4. Creaminess: lower the heat to a minimum, adding cooking water a little at a time until you get a creamy base.
5. Bind with the yolks: turn off the heat. Mix the yolks with the grated pecorino, pepper and a little cooking water; pour into the pan, stirring quickly.
6. Finish: stir in ⅔ of the crispy guanciale and serve immediately with more guanciale, pecorino and fresh pepper.

Why it works

• Toasting the pasta in the caramelised fat boosts its flavour.
• Adding the cooking water gradually prevents lumps.
• Taking the pan off the heat before adding the yolks stops them from setting like scrambled eggs.

BUON APPETITO!