For 4 people
Ingredients
- 400 grams spaghetti (or rigatoni)
- 150 grams guanciale (or pancetta as an alternative)
- 4 large eggs
- 2 egg yolks
- 100 grams Pecorino Romano, freshly grated
- 2 teaspoons black pepper, freshly ground
- 1 tablespoon salt for the pasta water
Preparation
Cutting and frying guanciale: Cut the 150 grams of guanciale (or pancetta as an alternative) into small strips or cubes. Fry them in a cold frying pan over medium heat, without oil, until they are crispy and golden brown and the fat has rendered. Turn off the heat and let it cool slightly.
Ei-kaasmengsel maken: Klop in een kom de 4 grote eieren en 2 eidooiers los met de 100 grams Pecorino Romano, vers geraspt en 2 teaspoons zwarte peper, versgemalen. Meng tot een gladde, dikke crème. Dit gebeurt naast het vuur, nooit direct op het vuur.
Pasta koken: Kook de 400 grams spaghetti (of rigatoni) in ruim water met 1 eetlepel zout voor het pastawater zout, tot ze al dente is. Bewaar voor het afgieten een kop van het kookwater.
Mixing pasta with guanciale: Drain the pasta (reserve the cooking water) and add the hot pasta directly to the pan with guanciale. Mix well so that the pasta absorbs the fat. Remove the pan from the heat.
Making it creamy without scrambling: Wait until the pasta is no longer steaming hot, then pour the egg-cheese mixture over it and stir quickly and constantly. Gradually add the reserved cooking water until a creamy, smooth sauce forms. Never do this over the heat, otherwise the egg will scramble.
Serving: Serve directly on warm plates with extra Pecorino and freshly ground black pepper to taste.
Tip
The secret of authentic carbonara: no cream, no onion, no garlic. Only egg, cheese, guanciale and pepper. The sauce becomes creamy through the emulsion of egg, cheese and pasta water — never by cooking the egg (that results in scrambled eggs instead of sauce). Guanciale is more traditional than pancetta or bacon and gives a sweeter, more refined flavour.