Classic Pasta Carbonara Dish
Ingredients
- 80-100 grams linguine per person
- 2 egg yolks per person
- 50 grams grated Pecorino Romano cheese per person
- Guanciale
- Salt
- Black pepper
Preparation
Cut the guanciale into lardons and cook in a large skillet over medium heat without oil until crispy and most of the fat is rendered.
Meanwhile, bring a large pot of salted water to a boil.
Cook the linguine in the boiling water until very al dente.
In a bowl, mix the egg yolks, grated cheese, some of the rendered guanciale fat, and pasta cooking water to achieve the desired sauce texture.
Remove the guanciale from the pan and drain it well.
In the same skillet with a little of the fat and some pasta water, add the al dente pasta and finish cooking it.
Incorporate the reserved guanciale back into the pan, saving some for garnish.
Toss the pasta well, then turn off the heat.
Add the egg and cheese mixture to the hot pasta and mix thoroughly to coat.
Serve immediately, topped with the reserved guanciale and freshly ground black pepper.
Tips
Parmesan cheese can be used instead of Pecorino Romano if not available.
The guanciale quantity is not specified, so adjust to taste.
This recipe is scaled per person; increase quantities as needed for more servings.
