Traditional Carbonara Recipe

Ingredients:

• Pasta: Spaghetti is the most commonly used pasta, but you can also use fettuccine, rigatoni, or bucatini.
• Guanciale: Cured pork cheek. Pancetta (Italian bacon) is often used as a substitute if guanciale is unavailable.
• Eggs: Whole eggs or a combination of eggs and yolks.
• Pecorino Romano: A hard, salty Italian cheese made from sheep’s milk, though Parmesan can be used as well.
• Black Pepper: Freshly ground, as it provides a key element of the flavor.

Instructions:

1. Cook the Pasta:

   • Boil a large pot of salted water. Cook the pasta according to the package instructions until al dente. Reserve about 1 cup of the pasta water before draining.

2. Prepare the Guanciale or Pancetta:

   • Cut the guanciale or pancetta into small strips or cubes.
   • Heat a skillet over medium heat and cook the guanciale/pancetta until it’s crispy and has rendered its fat. This usually takes around 5-7 minutes. Remove from heat and set aside, leaving the fat in the pan.

3. Make the Egg Mixture:

   • In a bowl, whisk together the eggs and finely grated Pecorino Romano cheese. Season with a generous amount of freshly ground black pepper. The mixture should be creamy and smooth.

4. Combine Pasta and Guanciale:

   • Add the cooked pasta to the pan with the guanciale and fat. Toss to coat the pasta in the fat.

5. Create the Sauce:

   • Remove the pan from the heat to avoid scrambling the eggs. Slowly pour the egg and cheese mixture over the pasta, tossing quickly to coat the pasta in a creamy sauce. Add some reserved pasta water a little at a time to achieve the desired creaminess and to help the sauce emulsify.

6. Serve:

   • Serve immediately with an extra sprinkle of grated Pecorino Romano and more freshly ground black pepper.