Pasta Carbonara
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.
Ingredients
- 100 g guanciale (pig cheek) or pancetta
- 200 g pasta
- 2 eggs
- 2 handfuls of grated pecorino cheese or parmesan
- salt and pepper
Instructions
- 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.