Carbonara (Guanciale, Egg, And Pecorino Romano)
Serves: 3
Carole Volkman
1 January 1970
Based on User reviews:
49
Spice
47
Sweetness
50
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
3 large
Egg (at room temperature)Directions:
1
Put the guanciale and oil in a large skillet
2
Sauté over medium heat until the edges of the guanciale pieces are just turning brown, about 2 minutes
3
Don't let it get too crisp
4
Set the pan and its contents aside but keep warm
5
Bring 5 quarts (5 liters) of water to a boil in an 8-quart (8-liter) pot over high heat
6
When the water boils, add 3 tablespoons kosher salt, then add the pasta and cook, stirring occasionally, until al dente
7
While the pasta is cooking, break the eggs into a small bowl and add all the cheese and a generous grinding of pepper
8
Whisk gently until the mixture is smooth
9
Drain the pasta (reserving and keeping warm a cup of its water) and put it in the skillet with the guanciale over low heat
10
Toss quickly to mix well
11
Holding the skillet slightly above but not touching the burner, pour the egg and cheese mixture in a stream into the pasta
12
Now, if you have the skill, toss the pasta with a deft movement of the wrist to blend all the contents of the pan
13
If you don't, remove the pan from the heat and mix quickly with two wooden spoons
14
If you have a warm spot, such as a food warmer or even over a pilot light, rest the pan there while you work
15
Whatever you do, work fast or the pasta will get cold and the eggs will stay raw and runny
16
Ideally the heat of the pasta will cook the egg just enough, and the sauce should be creamy
17
You can mix in a tiny bit of the reserved water to smooth things out, but you probably won't need to
18
Transfer to individual heated bowls or plates and serve instantaneously
19
Put the guanciale and oil in a large skillet
20
Sauté over medium heat until the edges of the guanciale pieces are just turning brown, about 2 minutes
21
Don't let it get too crisp
22
Set the pan and its contents aside but keep warm
23
Bring 5 quarts (5 liters) of water to a boil in an 8-quart (8-liter) pot over high heat
24
When the water boils, add 3 tablespoons kosher salt, then add the pasta and cook, stirring occasionally, until al dente
25
While the pasta is cooking, break the eggs into a small bowl and add all the cheese and a generous grinding of pepper
26
Whisk gently until the mixture is smooth
27
Drain the pasta (reserving and keeping warm a cup of its water) and put it in the skillet with the guanciale over low heat
28
Toss quickly to mix well
29
Holding the skillet slightly above but not touching the burner, pour the egg and cheese mixture in a stream into the pasta
30
Now, if you have the skill, toss the pasta with a deft movement of the wrist to blend all the contents of the pan
31
If you don't, remove the pan from the heat and mix quickly with two wooden spoons
32
If you have a warm spot, such as a food warmer or even over a pilot light, rest the pan there while you work
33
Whatever you do, work fast or the pasta will get cold and the eggs will stay raw and runny
34
Ideally the heat of the pasta will cook the egg just enough, and the sauce should be creamy
35
You can mix in a tiny bit of the reserved water to smooth things out, but you probably won't need to
36
Transfer to individual heated bowls or plates and serve instantaneously