Traditional Pasta Alla Carbonara
Learn how to make traditional Carbonara in just 30 minutes! Only five ingredients are required to craft this rich and satisfying pasta. So easy and so delicious!
Ingredients
- 1 tablespoon whole peppercorns
- 1 tablespoon extra virgin olive oil
- 250-300 grams guanciale* cut into quarter-inch to half-inch cubes (tough rind removed)
- 400 grams dried Rigatoni pasta**
- 1 whole organic egg and 4 organic egg yolks room temperature
- 75 grams or about 1 cup Pecorino Romano cheese*** grated on the finest setting
Instructions
- Place a large pot of water over high heat and bring to a boil.
- In a small frying pan, toast peppercorns on medium-high heat until fragrant (about two minutes).
- Transfer peppercorns to a mortar and pestle and break down coarsely.
- Heat oil in a large sauté pan or frying pan on low heat until shimmering.
- Add guanciale to pan and increase heat to medium-high.
- After a few minutes of sautéing the guanciale, add a generous handful of salt to boiling water then add pasta. Set timer to cook until al dente (typically a couple minutes less than directions on bag).
- While pasta cooks, stir guanciale occasionally until most of the fat has reduced and meat is crispy. Once cooked, turn heat to lowest setting.
- Combine egg, egg yolks, half of the grated Pecorino and three-quarters of the peppercorns to a medium bowl and whisk together to form a thick paste. Add half of the remaining cheese and whisk again to incorporate.
- Use handheld colander to transfer al dente pasta to pan with guanciale (alternatively drain pasta using sink colander but reserve 1 cup of pasta water). Stir thoroughly to coat pasta with fat. Turn off heat.
- Use a ladle to transfer about ½ cup of pasta water to the bowl containing the egg and cheese mixture, pouring slowly while stirring quickly with a fork or whisk until the paste turns into a sauce-like consistency (the mixture should be on the thinner side, but not overly watery).
- Pour sauce into pan and mix immediately to coat pasta and guanciale (reminder that the heat should be turned off, or eggs can scramble). Add additional pasta water as needed and continue mixing until you reach desired consistency.
- Top pasta with remaining Pecorino Romano cheese and toasted black pepper. Serve immediately.
Notes
*Guanciale can be substituted for pancetta, which is more widely available.
**Use a high quality artisanal Italian pasta brand like Rustichella d’Abruzzo, Benedetto Cavalieri or Mancini Pastificio Agricolo.
***Pecorino Romano cheese can be substituted for Parmigiano-Reggiano, or use a mixture of both.