Ingredients: serves 3 or 4
I tried to do my best, but I could only put my hands on some diced bacon that I got at the grocery store. Maybe I could have done a better job searching longer for a piece of guanciale, but instead I held on. I thought I didn't want to dishearten you if you might not get a piece of authentic guanciale were you live.
- ½ lb (200 g) spaghetti or rigatoni
- 3 ½ oz (100 g) Italian guanciale or pancetta or diced bacon
- 2 eggs (yolk only)
- 3 oz (85 g) grated Pecorino Romano cheese or Parmigiano Reggiano cheese
- salt & freshly milled black pepper
Scale up and double the ingredients if you need more servings. Anyway an egg yolk for person is the way to go if you want to make more carbonara to season your pasta.
- Begin by beating with a whisk the yolks of 2 eggs, add a pinch of salt and fresh milled black pepper to taste.
- Take a frying pan, add sliced strips of guanciale or diced bacon. Cook for a couple of minutes until the fat has become transparent and slightly crisp then turn off the cooker.
- All the above can be done while the pasta is cooking so once ready first drain and then throw the spaghetti or rigatoni in the frying pan while they are still hot.
- Take the beaten eggs with black pepper and pour it over the pasta. Mix the whole with a wooden fork until the eggs mixture turns to a thin emulsion.
- Add the Pecorino and/or Parmigiano Reggiano the one of your choice and give a last stir. Now it's ready to plate and serve immediately with some extra grated cheese to taste.
Yes, spaghetti or rigatoni pasta shape makes carbonara a simple recipe and yet very tasty. Another easy spaghetti recipe I like to make that you can try is spaghetti alla puttanesca with olives and anchovies.