As an Italian, I couldn't resist sharing my recipe of the carbonara, one of my favourite kind of pasta.
There are many ways of doing carbonara, and everyone has his own style and secret steps. Out of Italy lots of people uses cream to make it creamy, but actually, all you need it's a bit of pasta water to make it, and the following ingredients.
Ingredients for 2 pax
60gr of pecorino cheese (following the tradition, but you can use as well some Parmigiano - 30gr pp)
200gr of pasta (the classic recipe is with spaghetti, but you can use short pasta as well like rigatoni - 100gr pp)
200gr guanciale (as per tradition, but if you can't find it, you can use smoked pancetta or bacon - 100gr pp)
4 egg yolks (2 pp)
1 teaspoon of ground black pepper (or less)
Step by step
Put 2Lt of water to boil with 2 teaspoons of salt.
Cook the guanciale at medium heat until golden.
When the water it's boiling add your pasta and follow the box instructions for the cooking time. TIP; Cook it 2 minutes less than indicated as it needs to be finished in the pan.
For the sauce, mix 4 egg yolks with 60gr of pecorino cheese and 1 teaspoon of black pepper.
Add to the mix 3 spoons of the guanciale's fat, and 2 spoons from the "white foam" from water pasta. TIP: This "white foam" it's the starch that will help to create a creamy texture.
When the pasta it's ready, drain it into the pan with the guanciale and add a lid of the water to finish the cooking. Cook at medium heat until the water has reduced.
When it's ready, switch off the fire and add the egg yolk mix.
Enjoy your gorgeous pasta now.
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