Often times when you order carbonara, it is now filled with cream and wine. We're taking it back to the traditional, authentic way - maintaining the rich taste but with simple ingredients.
Serving Size: 4
- 1 lb (500g) bucatini or spaghetti
- 5 extra large eggs
- 3/4 cup equal parts fresh Parmigiano-Reggiano and Pecorino Romano cheese, plus extra for serving
- 1/2 lb pancetta or guanciale, diced
- Extra Virgin Olive oil
- Sea salt & fresh ground pepper
- Chopped fresh flat-leaf parsley
Boil a large pot of salted water and cook pasta until al dente. Save at least 1 cup of pasta cooking water for later.
In a separate bowl, whisk eggs together with cheese. Season with plenty of salt and pepper.
In a large pan, heat olive oil and toss in pancetta or guanciale. Cook until nicely colored and crisp. Lower heat and toss in cooked pasta to coat evenly with oil and meat. Add in about 1/2 cup of pasta cooking water and continue tossing until water is mostly evaporated (roughly 1-2 minutes). Remove pan from heat. Pour egg mixture and parsley into pan, toss pasta and mixture vigorously to prevent the eggs from scrambling. If pasta seems dry or too thick, add the pasta water slowly to thin out the sauce, continuing to toss. Serve immediately and season with fresh pepper and cheese.