Authentic Italian Pasta Carbonara: A Classic Recipe to Try at Home
Ever wondered why your homemade pasta carbonara doesn’t taste like the one from an authentic Italian trattoria? The secret isn’t just in the ingredients—it’s in the technique! No cream, no fuss—just pure, silky, cheesy goodness. Let’s dive into the perfect Roman-style Carbonara recipe! Credit:- DAVID LEITE Ingredients (Serves 2): 200g Spaghetti or Bucatini 2 Egg Yolks + 1 Whole Egg 100g Guanciale (or Pancetta, if unavailable) ½ cup Pecorino Romano Cheese, finely grated Freshly Ground Black Pepper (lots of it!) Salt (for pasta water only) Instructions: Step 1: Prep Like a Pro 1. Cut the guanciale into small strips. If using pancetta, go for slightly thicker cubes. 2. In a bowl, whisk together egg yolks, whole egg, grated Pecorino Romano, and a generous amount of freshly ground black pepper. This is your creamy, flavorful sauce—without a drop of cream! Step 2: Cook the Guanciale 1. Heat a pan over medium heat (no oil needed; guanciale has its own fat). 2. Cook until it turns ...