Gemelli Pasta alla Carbonara
Simple and easy authentic Roman Italian pasta dish to make any day of the week!
Equipment
- large stock pot
- large frying pan
- medium size bowl
Ingredients
- 2 cups dry gemelli pasta (½ cup per person)
- 1 cup guanciale (or pancetta), cubed
- 5 egg yolks (1 yolk per person, plus 1 for the pot)
- 1 cup Parmigiano Reggiano, grated (or Pecorino Romano, or mix of both)
- 1/2 tsp freshly cracked black pepper
Instructions
- Fill a large pot with water and bring to a boil. Salt generously.
- In a large frying pan, throw in the guanciale (or pancetta) WITHOUT any oil and fry it up on medium heat until it gets nice and crispy.
- While the guanciale (or pancetta) is frying, get a medium size bowl and add the yolks, Parmigiano Reggiano and black pepper.
- Throw the pasta in the boiling water and cook 1 minute less than what packaging requires.
- When the guanciale (or pancetta) is crispy, remove pan from heat. Transfer half of the guanciale (or pancetta) into the egg mixture and mix well.
- When pasta is ready, drain the water out (always keeping 1 cup of the cooking water) and transfer pasta directly into the frying pan with the remaining guanciale (or pancetta).
- Pour the egg mixture directly on the pasta and mix very well using the heat of the pasta to cook the egg yolks. Don’t put pan back on heat as the eggs will scramble! Add a little bit of the cooking water to make it creamy and mix mix mix. Enjoy!