- 600 grams spaghetti or bucatini
- 120 grams guanciale or pancetta — diced or cut into strips
- 1 clove garlic
- 2 medium eggs (very fresh)
- 100 grams mixed Parmesan and pecorino Romano (or all pecorino) — grated
- olive oil
- salt and pepper
- Cook the guanciale in a pan along with the whole peeled garlic clove and a little oil, until the guanciale is well coloured. Discard the garlic.
- Beat the eggs in a bowl with a little of the cheese and a pinch of salt.
- Cook the pasta until al dente, drain and add to the pan with the guanciale.
- Lower the heat to a minimum and add the egg mixture. Mix well. Be careful not to let the eggs set. If the dish is a little dry, beat in a little of the pasta cooking water. This is not mentioned by the academy, but some people say it’s essential for the “creaminess” of the sauce.
- Remove from the heat and add the rest of the cheese. Mix again and serve immediately.
Here’s a quote from Kate/Susan over at Kate, Katie, Susan, Sue who cooked the recipe as part of an Italian evening.
“That carbonara was one of the best things I’ve ever eaten, certainly the best pasta dish I’ve ever eaten. I would rank it above lasagna in my estimation.”
And this one’s from Cui at Equipoised.
The bottom line… carbonara typically feels too heavy and sickening after a while because of the addition of cream (an American adulteration). The egg way produces a much lighter, more palatable dish. And it was really the best carbonara I’ve ever had, ever. I tend to serially order carbonara at Italian restaurants because it is by far my favourite pasta, and I’ve had a lot of carbonara, but I feel like I can’t have it with cream any more after trying this.