Ingredients
Directions 8 steps | 30 Minutes
Bring a pot of salted water to a boil. Cut the guanciale into small chunks.

In a large pan over medium heat, gently brown the guanciale until the outside is crunchy and the inside is juicy. Set aside.

In a steel mixing bowl, mix the egg yolks, Parmesan, Pecorino Romano, 1 tablespoon of fat from the guanciale and pepper together.

Place the mixing bowl on top of the pot of boiling water to create a double boiler. Whisk the mixture until thickened. Set aside.

Cook the pasta until al dente.

Transfer the cooked pasta to the pan with the guanciale. Cook for 1-2 minutes.

Remove the pasta from the heat and add the egg mixture. Stir quickly so the egg mixture becomes a creamy sauce. If the sauce is too thick, loosen the sauce with a bit of hot water.

Divide the traditional carbonara into hot dishes and serve. Enjoy!

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