Tagliatelle Carbonara
Yes, cream doesn’t go in Carbonara, the egg yolk and finely shredded Pecorino make the sauce creamy enough! This is so simple to make and it only takes 4 ingredients and 20 mins to put together! Let’s make it!
Ingredients
- 13 oz Tagliatelle or any pasta of choice Cooked al dente according to package instructions
- 6 oz Guanciale
- 6 oz Pecorino Romano Reserve some to top the pasta off
- 5 Egg yolks
- ½ cup Pasta water
- Black pepper To taste
Instructions
- Finely shred your Pecorino and chop guanciale into strips
- Drop your pasta in salted boiling water and cook until al dente ( don’t add too much water so your pasta water is very starchy)
- Sauté guanciale and remove from heat with the rendered fat as you reserve some over a paper towel for topping the pasta off
- Blot some of the fat left on the pan
- Let guanciale cool for a few minutes (so it won’t scramble the egg yolks) and drop the yolks and Pecorino; mix well and then gradually add the pasta water as you stir vigorously
- Add pasta to the same pan you cooked the guanciale, pour the egg mixture, crack some fresh ground pepper and mix; finish with more Pecorino and the reserved guanciale and enjoy!
Tried this recipe?Let us know how it was!