This recipe is meant for 2 people
Recipe:
- Prepare the egg mixture: Separate the egg yolks from the whites. For every person, count 1.5 yolks. In this recipe, we’re using 7 yolks for 4 people. Grate a mixture of cheese: 3/4 Parmesan (or Grana Padano) and 1/4 Pecorino Romano. Add the grated cheese to the egg yolks, grind some pepper, and mix it all together until you get a solid cream.
- Prepare the guanciale: Slice the guanciale (pork jowl) into long pieces. Don’t slice it too thin, or it will become too crunchy when cooked.
- Boil the pasta: Bring water to a boil. Once boiling, add two pinches of salt and the pasta. It’s best to use long pasta (like spaghetti or bucatini). Be careful with salt since both guanciale and Pecorino Romano are salty, so no extra salt is needed beyond what’s in the boiling water.
- Cook the guanciale: Heat a pan on medium and add the sliced guanciale along with some pepper. Cook until it turns golden, then turn off the heat and set aside 3/4 of the guanciale for later. Add a bit of the guanciale fat into the egg yolk mixture for extra flavor.
- Pasta and sauce prep: 30 seconds before the pasta is done, taste it to ensure it’s al dente. Turn the heat to high on the pan with the guanciale, then drain the pasta and add it to the pan. Mix everything well. If it looks a little dry, add some pasta cooking water to make it creamier.
- Final touches: Turn off the heat before adding the egg yolk cream. Mix the pasta thoroughly, then add the guanciale you set aside earlier. Sprinkle more pepper and grated cheese on top to taste.
- Serve: Your carbonara is ready! Be careful not to overcook the egg cream—it should stay smooth and creamy, not scrambled.