Pasta alla Carbonara at home
- Yield 3
- Prep 10 minutes
- Cook 25 minutes
- Total 35 minutes
Pasta alla Carbonara at home is a pasta recipe on Avoteb. The yield on the card is 3. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 3 servings
- 12 ounces (340 grams) uncooked pasta (I used mezze rigatoni)
- 2 large eggs
- 4 large egg yolks
- 2 ounces (60 g) freshly-grated Pecorino Romano cheese, plus extra for garnish
- fine sea salt and freshly-cracked black pepper
- 8 ounces (225 g) guanciale, diced into ½-inch cubes
Method
Leave the guanciale. Warm a large sauté pan (preferably nonstick) over medium-a low burner. Tip in the guanciale to the pan and cook, stirring and flipping occasionally, until the guanciale is golden brown and crispy and the fat has rendered, about 10 minutes. (Keep a close eye on the guanciale so that it does not burn.) Using a slotted spoon, move the guanciale to a clean bowl.
Bloom the black pepper. Tip in 1 teaspoon freshly-ground black pepper to the pan with the hot grease, then turn off the heat.
Bring to a boil the pasta. While that cooks, fill a large stockpot about half full of lightly-salted water (roughly 3 quarts) and bring it to a boil. Tip in the pasta and cook for 8 minutes, stirring occasionally.
Stir the sauce. While that cooks, whisk the eggs, egg yolks, and Pecorino together in a large metal mixing bowl (or other heatproof bowl) until combined. Using one hand, gradually pour in the black pepper guanciale grease into the bowl while using the other hand to whisk the mixture until combined. Once the pasta has cooked for 5 minutes, remove ½ cup of the starchy pasta water and gradually pour it into the egg mixture while whisking until combined.
Quickly move the pasta. Once the pasta is about 1 minute shy of al dente, use a spider strainer or tongs with one hand to quickly move the pasta to the metal bowl, while using the other hand to continuously toss the pasta with the egg mixture. Tip in the cooked guanciale to the bowl as well.
Finish the pasta. Turn off the heat under the stockpot used to cook the pasta (the cooking water should still be in the stockpot). Then carefully place the metal bowl with the pasta directly on top of the stockpot, like a double boiler, so that the steam from the cooking water will heat the bottom of the bowl. Take tongs or a large spoon to continuously toss the pasta until the egg sauce begins to slightly thicken (watch it very closely so that it does not scramble). Then once the sauce has thick
Plate Plate warm, garnished with an extra sprinkle of cheese and a twist of black pepper.
