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Simple Pasta Carbonara (Adapted)
70% authentic · Italian
A simplified version of the classic Roman pasta dish, Carbonara, using eggs and pasta water to create a creamy sauce. Pancetta or guanciale are omitted to fit the available ingredients.
Ingredients
- Pasta200 g
- Eggs2
- Saltto taste
- Black Peppergenerous amount
- Waterfor boiling
- Pecorino Romano cheese50 g
- Guanciale or Pancetta100 g
Steps
- 1
Bring a large pot of salted water to a boil on the stove. Add the pasta and cook until al dente.
- 2
While the pasta cooks, finely dice the guanciale or pancetta.
- 3
In a frying pan, render the guanciale or pancetta over medium heat until crisp. Remove the meat with a slotted spoon and set aside, leaving the rendered fat in the pan.
- 4
In a bowl, whisk the eggs with the grated Pecorino Romano cheese, a generous amount of black pepper, and a pinch of salt.
- 5
When the pasta is al dente, reserve about 1 cup of the pasta water. Drain the pasta and add it immediately to the frying pan with the rendered fat (off the heat).
- 6
Quickly pour the egg and cheese mixture over the hot pasta. Toss vigorously, adding splashes of the hot pasta water gradually, to create a creamy, emulsified sauce. The heat from the pasta and water will cook the eggs without scrambling them.
- 7
Add the reserved crispy guanciale or pancetta back into the pasta. Toss to combine.
- 8
Serve immediately, garnished with extra black pepper and Pecorino Romano if desired.
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