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Classica Pasta Fresca Romana

Updated: Dec 9, 2024


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Recipe serves Prepared for 1 2


Ingredient Amount Scaled amount

Bucatini 100 G 200 G

Egg yolk large 3 6

Fresh grated Picorino 50 G 100 G

Guanciale 10 G 20 G

Salt and pepper


Recipe

Carbonara is an Italian pasta dish from Rome made with eggs, hard cheese,

cured pork, and black pepper. The dish arrived at its modern form, with its

current name, in the middle of the 20th century. The cheese is usually

Pecorino Romano, Parmigiano-Reggiano.


Classica Pasta Fresca Romana (Carbonara)


In a large pot of boiling salted water, cook pasta until al dente

according to package directions. Reserve 1 cup pasta water

before draining.

In a medium bowl, whisk eggs yolk and Parmesan until

combined.

Meanwhile, in a large skillet over medium heat, cook guanciale

until crispy, about 8 minutes. Reserve fat in skillet and transfer

slices to a paper towel–lined plate to drain. Break into bite-size

pieces.

Add cooked pasta and toss until fully coated in guanciale fat.

Remove from heat. Pour over yolk-and-cheese mixture and stir

vigorously until creamy (being careful not to scramble eggs).

Add pasta water a few tablespoons at a time to loosen sauce.

Season generously with salt and pepper and stir in cooked

Guanciale.

Drizzle with oil and garnish with flaky sea salt (if using),

Parmesan, and parsley before serving.

 
 
 

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