Pasta Carbonara

Pasta Carbonara


  • Guanciale (cured pork cheek)
  • Pecorino cheese
  • Pasta of your choice
  • Black pepper
  • eggs (1 yolk each portion)

Cut guanciale into strips of approximately 1 cm and gently fry them in a pan on medium heat. In the meanwhile boil pasta. In a small bowl mix the eggs with a generous amount of black pepper and grated pecorino cheese to make a thick paste. When pasta is almost ready (2 minutes before "al dente") drain it (keep a glass of cooking water) and add it to the pan with guanciale. Stir fry and let cook the last 2 minutes by adding some pasta cooking water to the pan so that it becomes creamy and not dry. At last take the pan off from the heat and add the egg mixture. Mix well and serve!

Buon appetito!


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