Linguine alla Carbonara. Did you know that on April 6th the carbonara turns 70 years old?
In light of Carbonara Day, I decided to prepare the classic version with guanciale, egg yolk, and pecorino romano.
No cream, no bacon, no garlic or onion. Nothing. Only the ingredients I mentioned, and I assure you that you will prepare a carbonara so good it will become your signature dish!
And if, like me, you are super lovers of PASTA do not miss the following recipes:
- Difficulty: Medium
- Cost: Moderate
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 12 oz linguine
- 6 egg yolks
- 9 oz guanciale
- 3 oz pecorino romano
- to taste black pepper
- to taste salt
Tools
- Pan
- Pot
- Knife
- Cutting board
Steps
Cut the guanciale into strips or cubes and place it in a pan.
Cook it over medium heat for about 10 minutes, being careful not to burn it.
In a bowl, break the eggs (ONLY THE YOLKS), add the pecorino, black pepper, and salt. Beat vigorously until you obtain a smooth and creamy mixture.
Meanwhile, cook the linguine in a pot with plenty of salted water.
When they are al dente, drain them and toss them in the pan with the guanciale. Sauté them, then add a ladle of pasta cooking water. Mix for about two minutes.
At this point, turn off the heat, add the egg and pecorino mixture, and mix until you get the classic creamy texture.
Plate and… ENJOY YOUR MEAL!
Storage and Tips…
Consume immediately.
You can substitute linguine with another pasta shape of your choice.
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