Authentic Carbonara
From SIP+FEAST - The real Roman way, no cream allowed
Ingredients
- 1 lb pasta: Spaghetti or those big cord basins (guanciale or bacon, diced)
- 4 beaten eggs
- 1 cup grated Pecorino-Romano
- 1 tsp coarse pepper
- 1½ cups pasta water
Instructions
- Boil water, cook pasta.
- Cook bacon, remove.
- Put cooked pasta in pan, remove from heat.
- Wait 30 seconds then add parm and eggs and pecorino, add pasta water.
- Mix throughly. Serve in pasta bowls topping with reserved sauce and more pecorino and salt and pepper.
Recipe Note:
The key to carbonara is temperature control - let that pan cool a bit before adding the eggs or you'll have scrambled eggs instead of silky sauce. No cream, ever!