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Pasta Carbonara
I finally stopped adding cream to my carbonara after burning the first batch three years ago. The sauce clung to the pasta instead of pooling at the bottom, rich and glossy from just eggs, cheese, and starchy water.
Ingredients
Method
- Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente, reserving at least 1 cup of starchy pasta water before draining. Do not rinse the pasta.
- While the pasta cooks, place the guanciale or pancetta in a cold skillet. Turn heat to medium-low and render slowly for 8-10 minutes, turning occasionally, until the fat is clear and the meat is crispy but not burnt. Remove from heat.
- In a medium bowl, whisk together the egg yolks, whole egg, grated Pecorino Romano, and generous cracks of black pepper until smooth. Set aside away from direct heat to prevent premature cooking.
- Add the drained hot pasta directly into the skillet with the rendered fat and crispy meat. Toss vigorously over low heat for 1 minute to coat every strand in fat. Remove the skillet from the burner completely. This is crucial; residual heat will cook the eggs.
- Pour about half of the egg/cheese mixture over the pasta while tossing continuously with tongs. The heat from the pasta will begin to thicken the sauce. If it looks too thick or clumpy, add reserved pasta water one tablespoon at a time until you achieve a creamy, glossy consistency that coats the back of a spoon.
- Serve immediately on warm plates. Top with extra Pecorino and black pepper.
Nutrition
Notes
It earns its place in my rotation because it comes together faster than you can chop bacon. Using high-quality guanciale or pancetta is non-negotiable for that deep savory punch. Render the fat slowly until crisp, then toss everything off-heat to keep the eggs silky rather than scrambled.
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