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!
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!
