You may not have made it to Italy this summer, but never fear, we have the perfect carbonara recipe to soothe your summer woes. Top notch ingredients are crucial here considering the list of needs is so short, each one counts. Make that special trip to the Italian market, maybe even treat yourself to some Amaro Nonino for a little night cap after, and if possible a midnight dip in the ocean under the moon while listening to "Conversazione" by the ever iconic Italian singer, Mina.
If you prefer a video tutorial - CLICK HERE
Ingredients:
3 tbsp kosher salt, plus more
5 oz. guanciale cut into strips
4 oz. Pecorino Romano, freshly grated
4 large eggs
Freshly ground black pepper
2 Tbsp. extra-virgin olive oil
8oz bucatini
Method:
Heat a large, deep pot of water, adding in the 3 tbsp salt. Cover to keep hot and bring to a soft boil. In a large bowl, combine the eggs, cheese, and black pepper, whisking vigorously to combine. In a small pan over medium heat, add the olive oil and cook the guanciale until crispy, about 7-10 minutes, then remove from heat, reserving the oil.
Cook the pasta in the salted water according to the instructions on the package. Reserve 1 cup of the salted pasta water. Once cooked and drained, add the pasta back to the same pot with the ½ cup of the pasta water and 1 tbsp reserved oil over medium heat, cooking another 2-3 minutes until the water is absorbed, remove from heat.
Add the other ½ cup of the reserved pasta water to the egg mixture while whisking vigorously, then pour the egg mixture into the pasta and continue to stir. Do not stop stirring or you may scramble your eggs. Once the mixture becomes silky, add in the guanciale pieces and additional cheese.
If you prefer a video tutorial - CLICK HERE
Ingredients:
3 tbsp kosher salt, plus more
5 oz. guanciale cut into strips
4 oz. Pecorino Romano, freshly grated
4 large eggs
Freshly ground black pepper
2 Tbsp. extra-virgin olive oil
8oz bucatini
Method:
Heat a large, deep pot of water, adding in the 3 tbsp salt. Cover to keep hot and bring to a soft boil. In a large bowl, combine the eggs, cheese, and black pepper, whisking vigorously to combine. In a small pan over medium heat, add the olive oil and cook the guanciale until crispy, about 7-10 minutes, then remove from heat, reserving the oil.
Cook the pasta in the salted water according to the instructions on the package. Reserve 1 cup of the salted pasta water. Once cooked and drained, add the pasta back to the same pot with the ½ cup of the pasta water and 1 tbsp reserved oil over medium heat, cooking another 2-3 minutes until the water is absorbed, remove from heat.
Add the other ½ cup of the reserved pasta water to the egg mixture while whisking vigorously, then pour the egg mixture into the pasta and continue to stir. Do not stop stirring or you may scramble your eggs. Once the mixture becomes silky, add in the guanciale pieces and additional cheese.