Linguine Carbonara is considered one of the most internationally renowned Italian dishes. In my version, I tried to maintain the Roman tradition using guanciale, pecorino, and egg yolk. As for the pasta shape, there is no set rule, use the one you like best!
Related recipes:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Cooking time: 10 Minutes
- Portions: 1
- Cuisine: Italian
Ingredients
- 3.5 oz guanciale
- 2 egg yolks
- 2 tablespoons grated pecorino romano
- 3.5 oz linguine
- to taste salt
- to taste pepper
Steps
Cut the guanciale into roughly equal strips
Take a non-stick pan and gently brown the guanciale over medium heat until the fat is rendered
Once cooked, turn off the heat and leave the guanciale and its rendered fat in the pan
Separate the yolks from the whites and place them in a bowl with the grated pecorino. Mix the mixture and set aside
Drop the pasta into boiling salted water and cook for the necessary time
When the pasta is cooked, turn the pan with the guanciale back on to medium-high heat
Using tongs, transfer the pasta to the pan, keeping the cooking water
Toss the pasta in the pan to combine it with the guanciale and its fat for a few minutes
Turn off the heat and transfer the pasta to a bowl, add the yolks previously mixed with pecorino and stir everything together
At this stage, add tablespoons of cooking water to achieve a creamy and smooth consistency
Serve your carbonara and garnish with some reserved pieces of guanciale and a sprinkle of pepper
Tip!
You can add more grated pecorino on the plate and feel free to choose the pasta shape you like best.
Leftover Recipe
With the egg whites separated from the yolks, you can create leftover recipes like egg white and vegetable frittata.
