Carbonara Recipe

This is my all time favorite go to dish- Carbonara. My husband always ask for it on his meal, even my picky 6 year old said it was amazing. Delish!
Serves 4-6 servings
About 3 tablespoons olive oil
1/3 pound pancetta or guanciale, small dice
5 to 6 cloves garlic, chopped
1/2 cup dry white wine
3 large egg yolks
Salt and pepper
1 pound pasta such as linguine, spaghetti or egg tagliatelle
Grated Pecorino Romano and Parmigiano-Reggiano
1/2 cup flat-leaf parsley, finely chopped
1. In a large, deep skillet, add olive oil over medium heat. Add pancetta or guanciale and cook 3-4 minutes, then add garlic and some black pepper, and stir 2 minutes more. Add wine and lower the heat. Whisk up yolks and season with salt and pepper.
2. Add pasta to salted boiling water and cook to al dente, cooked but still firm, definitely not soggy or overcooked.
3. Slowly add 1 full cup of starchy cooking water to egg yolks to temper them. To advoid the pasta gets too tight when toss it, reserve an extra half-cup starchy water. Drain pasta and add to pancetta and garlic, remove from heat and toss with egg yolks and handfuls of grated cheeses, parsley, season with salt and pepper to taste.


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