Fresh Pasta Carbonara
Authentic Roman carbonara made with silky fresh pasta, crispy guanciale, and a creamy sauce of eggs and pecorino. This classic Italian dish comes together in minutes once you master the technique.
Ingredients
Instructions
- 1
Bring a large pot of generously salted water to boil. The water should taste like the sea.
- 2
In a bowl, whisk together the egg yolks, whole eggs, and most of the grated cheeses, reserving some for garnish. Season generously with black pepper.
- 3
Cook the guanciale in a large cold pan, then turn heat to medium. Render until crispy and golden, about 8 minutes. Remove from heat.
- 4
Cook the pasta until just shy of al dente. Reserve 250ml of pasta water before draining.
- 5
Add the drained pasta to the pan with guanciale. Toss to coat with the rendered fat.
- 6
Remove the pan from heat completely. Wait 30 seconds to cool slightly, then add the egg mixture while tossing constantly.
- 7
Add splashes of pasta water as needed to create a silky, coating consistency. The residual heat will cook the eggs gently without scrambling.
- 8
Serve immediately topped with remaining cheese and generous black pepper.