The Carbonara, la carbonara in Italian, is an Italian dish of the Roman tradition made with egg, pecorino Romano cheese, guanciale and black pepper and it is famous all over the world. There are plenty of variation, but the original recipe doesn’t contain any cream
Preparation
First, cut the guanciale into strips. In a bowl, mix the egg yolks with the grated pecorino cheese, adding 40–50 g of water to obtain a smooth, creamy consistency.
Meanwhile, bring a pot of water to the boil for the pasta.
In a pan, heat two tablespoons of olive oil and fry the guanciale over low heat for about 7–8 minutes, until it becomes golden and crunchy and the fat has melted.
Once the water reaches a rolling boil, add rock salt and cook the pasta. Time the cooking so that the pasta is ready at the same time as the guanciale. Drain the pasta al dente and return it to the saucepan. Immediately add the guanciale and its rendered fat and mix well.
Remove the pan from the heat, then pour in the egg yolk, water, and pecorino mixture, stirring quickly and thoroughly to create a creamy sauce without scrambling the eggs. Serve immediately, finishing with extra pecorino cheese and freshly ground black pepper.
Note: Authentic carbonara never includes cream. It must be made with guanciale, not pancetta, as guanciale’s higher fat content melts during cooking and gives the dish its unmistakable flavour and richness.
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