Classica Pasta Fresca Romana
- Weberson Pereira Chef
- Nov 20, 2024
- 1 min read
Updated: Dec 9, 2024

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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