Pasta alla carbonara is one of the most loved dishes in the world. It is hypothesized that in 1944 a trattoria located on Via della Scrofa in Rome prepared this dish for the first time, from the meeting of the American soldiers’ “K ration” and the creativity of the trattoria’s chef. A dish copied and revisited all over the world.

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Difficulty: Easy
Cost: Cheap
Preparation time: 15 Minutes
Cooking methods: Stovetop
Cuisine: Italian

Ingredients

3 slices guanciale
5.3 oz pasta
2 egg yolks
2.5 oz Pecorino Romano
black pepper
salt

Tools

1 Pot
1 Frying pan
1 Knife
1 Grater

Steps

Grate the Pecorino and set aside.
Remove the pepper part from the guanciale and cut it into not too small pieces.
Place the guanciale in a pan and brown it over low heat.
In a bowl, add the egg yolks with 2 tablespoons of Pecorino.
Mix with a fork, adding a ladle of cooking water.
Add freshly ground black pepper as well.
Cook the pasta in plenty of salted water.
Drain the pasta directly into the guanciale.
Sauté, adding a ladle of cooking water.
Once the cooking water has formed a creamy texture, remove from heat and add the egg and Pecorino cream.
Mix quickly.
Serve immediately with plenty of fresh black pepper and grated Pecorino.