Pasta alla Carbonara (eggs, cheese, and guanciale) Recipe

 Pasta alla Carbonara is a beloved classic in Italian cuisine, known for its rich and creamy texture, complemented by the distinct flavors of eggs, cheese, and guanciale. This simple yet indulgent dish has been a favorite among food enthusiasts for generations. Let's delve into the art of crafting the perfect Pasta alla Carbonara and savor the magic of this Roman specialty.

Ingredients:

• 400g spaghetti (or your pasta of choice)

• 150g guanciale, diced

• 4 large eggs, at room temperature

• 1 cup Pecorino Romano cheese, grated

• Salt and black pepper, to taste

• Extra virgin olive oil

Instructions:

1. Prepare the Ingredients:

Bring a large pot of salted water to a boil for the pasta.

Dice the guanciale into small, bite-sized pieces.

Grate the Pecorino Romano cheese and set aside.

Crack the eggs into a bowl, add a pinch of salt, and whisk until well combined.

2. Cook the Pasta:

Add the spaghetti to the boiling water and cook according to the package instructions until al dente.

Reserve a cup of pasta water before draining.

3. Sauté the Guanciale:

In a large pan, heat a drizzle of olive oil over medium heat.

Add the diced guanciale and sauté until it becomes golden and crispy.

4. Combine Pasta and Guanciale:

Once the pasta is cooked, add it to the pan with the guanciale. Toss the pasta, ensuring it gets coated with the flavorful guanciale fat.

5. Create the Sauce:

Remove the pan from heat and quickly pour the whisked eggs over the pasta, tossing vigorously to create a creamy sauce. The residual heat will cook the eggs.

6. Add Cheese and Seasoning:

Sprinkle the grated Pecorino Romano cheese over the pasta and continue tossing until the cheese melts into the sauce.

Season generously with freshly ground black pepper.

7. Adjust Consistency:

If the sauce appears too thick, add a bit of the reserved pasta water gradually until reaching the desired consistency.

8. Serve Immediately:

Plate the Pasta alla Carbonara and garnish with an extra sprinkle of Pecorino Romano and black pepper.

Serve immediately, ensuring each plate captures the warmth and creaminess of this delightful Roman dish.

Pasta alla Carbonara, with its simple yet luxurious combination of eggs, cheese, and guanciale, exemplifies the beauty of Italian cooking. This timeless recipe is a celebration of flavors and textures that is sure to transport you to the heart of Rome with every savory bite. Buon appetito!