Pasta Carbonara is easier than you may think. It's mostly made of ingredients you'll find in your pantry, it feeds a crowd cheaply, and it's the kind of stick-to-your-ribs dish that everybody loves.
Here are the simple steps to follow to make this no-fuss dish at home.
Serves 6
1/4 pound guanciale or pancetta, cut into 1/3 inch cubes
7 large egg yolks (yes, 7)
1 large egg
1 pound spaghetti
Kosher salt
Freshly ground black pepper
1/2 cup freshly grated Pecorino, plus more for garnish
Separate the eggs. Save the whites for coconut macaroons or this meringue-topped rice pudding.
15 minutes before you want to eat, start cooking.
Set a pot of salted water on the stove to boil. Then, brown your guanciale in a heavy skillet, and reserve the drippings. Add pasta to boiling water, and while it cooks, crack your egg and add the yolks to your serving bowl and whisk them.
Add the guanciale to the egg yolks.
Add the al dente pasta to the serving bowl, reserving some of the pasta water.
Then add two tablespoons of the pasta water, and one teaspoon of guanciale drippings.
Toss well.
Gradually add your Pecorino, stirring and tossing to melt between batches.
Season with salt and lots of black pepper.
Divide among plates, or eat straight from the serving bowl.
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