Did you know that Carbonara turns 70 this year? So considering that the Blog already features various types of Carbonara for all tastes, today I decided to prepare the original carbonara. The result was truly surprising, especially because, to be honest, it was the first time I prepared it properly. Try it yourself because it is really easy to make. You’ll see, you’ll make a great impression. If you love other types of carbonara, here are some ideas.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3.5 oz guanciale
- 1 cup Pecorino Romano
- 4 egg yolks
- to taste black pepper
- 9 oz pasta (I used spaghetti)
- to taste salt
Tools
- Pan
- Casserole
- Ladle
- Bowl
- Hand Whisk
Steps
In the pan, fry the guanciale for a few minutes until it’s nicely golden. Please, do not use oil.
Separately, boil the pasta in plenty of salted water for the time indicated on the package. I chose spaghetti because they are my favorite.
Meanwhile, using the hand whisk, mix the egg yolks with the Pecorino. If needed, add a bit of cooking water. The thickness is up to you, based on your taste. I like it a bit thick. Also, add black pepper to taste.
As soon as the pasta is cooked, transfer it to the guanciale and mix well.
Add the Pecorino and yolk cream and mix well. Serve immediately and add a sprinkle of Pecorino and pepper to taste.
Happy Birthday carbonara.
