Carbonara Pasta Recipe
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Crack mix of peppers with a knife and leave some big pieces for extra spice.
- 3 egg yolks
Separate egg whites and yolks and add egg yolks to a bowl with grounded pepper. I’m my case, I used four yolks because they were small. Don’t throw away egg whites, safe them for morning omelette.
- 150 g pancetta
Take any kind of pancetta and cut it into small chunks and add them to a pan. Fry in sizzling oil until they turn golden and crunchy. Drain pancetta and save remaining fat for pasta.
- 100 g shredded Pecorino cheese
Add shredded pecorino cheese to egg yolks and pepper and mix all together.
Add spaghetti into boiling salted water and cook “al dente”.
Now the most important part! Save some pasta water and take off the heat the skillet where you gonna mix pasta with the sauce.
Add two tbsp of the remaining fat from pancetta to pasta and mix.
Pour cheese-yolks-pepper mixture into the pan with spaghetti.
- pasta water
Now roll up your sleeves and be ready for some whisky business. Take the tongs and mix vigorously pasta, let the yolk sauce cover all spaghetti. Don’t forget to add some pasta water because right off the bat the consistency is gonna be thick.
Add pancetta to spaghetti and carefully mix all together.
Enjoy your meal!