Classic Carbonara

Name: Classic Carbonara
Total time: 1800 s
Yield: Serves 2 servings
Ingredients: 7 oz pasta (about 200 g); 10 1/2 oz guanciale (about 300 g); 7 oz Pecorino Romano cheese (about 200 g); 3 eggs (2 yolks + 1 whole egg); Salt, black pepper, and nutmeg, to taste

Arianna Busi @ariannabusi

Bologna

Carbonara made with gluten-free pasta.

Arianna Busi @ariannabusi

Bologna

Carbonara made with gluten-free pasta.

Saved

Ingredients

30 minutes

Serves 2 servings

7 ozpasta (about 200 g)
10 1/2 ozguanciale (about 300 g)
7 ozPecorino Romano cheese (about 200 g)
3eggs (2 yolks + 1 whole egg)
Salt, black pepper, and nutmeg, to taste

Saved

Steps

30 minutes

1

Cut the guanciale into pieces and cook in a skillet until crispy. Drain the guanciale, reserving the rendered fat.
2

Meanwhile, cook the pasta (such as gluten-free spaghetti) in boiling water with a little salt.
3

Make the carbonara cream: Beat the egg yolks and whole egg together, then add salt, black pepper, nutmeg, and the Pecorino Romano. Add a couple of tablespoons of pasta cooking water and some of the guanciale fat.
4

Drain the pasta while still al dente and transfer it to the skillet with the guanciale fat. Toss to combine.
5

Remove from heat, add the carbonara cream, and mix well.