Italian is my all time favorite cuisine. I could eat it literally every day, all day long. With small breaks needed to breathe. Just take two or three humble ingredients and bam – you’ve got yourself a killer of a meal.
Carbonara is a pure example of simplicity in ingredients, a total of 10-15 minutes of your time and an immense feast for your tastebuds.
All you need to do is cook your favorite pasta in some salted and boiling water. Spaghetti will work perfectly. And remember, always cook al dente. Nobody likes smooshy.
Originally you would use guanciale or pig cheek, but sure we don’t have one at hand. If you do, good for you.
- 100 g guanciale (pig cheek) or pancetta
- 200 g pasta
- 2 eggs
- 2 handfuls of grated pecorino cheese or parmesan
- salt and pepper
- Cook the pasta in salted and boiling water. Spaghetti will work perfectly. And remember, always cook al dente.
- Cut guanciale or pancetta into pieces. Almost fine, but not quite.
- Put it in a cold pan and let that fat render on a medium high heat. No oil needed!
- In the meantime, in a separate bowl whisk eggs together with some pepper and grated pecorino or parmesan.
- Once the pancetta has gotten crispy, add cooked pasta in and mix through.
- Don’t drain the pasta too much, starchy water will help to create a nicer sauce. Move the pan away from the stove.
- Now you need to work quickly while adding whisked cheese and eggs into the pasta. Incorporate it quickly and serve immediately.