Authentic Carbonara

Classic Roman carbonara with eggs, cheese, pancetta, and black pepper. Simple ingredients, extraordinary flavor.

Details

Prep Time	10 minutes
Cook Time	15 minutes
Servings	2
Difficulty	Medium
Tags	Quick and Easy, Dinners, Pasta

Ingredients

• 200g tagliatelle
• 200g pancetta or guanciale, diced
• 3 egg yolks
• 100g Parmesan cheese, finely grated
• Freshly ground black pepper
• Salt for pasta water
• 200g tagliatelle200g pancetta or guanciale, diced3 egg yolks100g Parmesan cheese, finely gratedFreshly ground black pepperSalt for pasta water

Instructions

1. Cook tagliatelle in salted boiling water until al dente.
2. While pasta cooks, fry pancetta until crispy and golden.
3. In a bowl, whisk together egg yolks and most of the cheese.
4. Add plenty of freshly ground black pepper to the egg mixture.
5. When pasta is ready, reserve some pasta water and drain.
6. Remove pancetta pan from heat.
7. Add hot pasta to the pancetta pan.
8. Once pasta had absorbed the pancetta fat, remove from heat.
9. Add the pasta to the egg mixture, stirring quickly to create a creamy sauce.
10. Add reserved pasta water a little at a time to loosen the sauce if needed.
11. Stir through the pancetta and serve immediately with remaining cheese and black pepper.

Tips

• Fresh tagliatelle works best for this recipe
• If pancetta or guanciale is unavailable, use good quality bacon lardons
• Never add cream - traditional carbonara doesn't use it