This carbonara pasta is such a simple, succulent, and show stopper for any dinner. Be it children or adults eating this on a weeknight, and you are sure to get requests for it again and again. As simple as this dish is it packs great flavor and is filling. If you’re local to West Palm Beach, you will find guanciale at Amici Market in Palm Beach island.
Carbonara Pasta
Ingredients
- 16 oz. Bucatini Pasta
- 6 oz. Pecorino Romano cheese, grated
- 3 eggs
- 8 oz. guanciale, cubed
- Salt, to taste
- Pepper, to taste
Prepare
- First, cube the guanciale and cook on medium high in a pan for 5 minutes, until just toasted on all sides and it has released oil. Set to the side.
- Boil the bucatini for about 7-8 minutes. Reserve all of the pasta water when straining.
- Whisk the eggs and about 1/4 cup of the Pecorino Romano cheese.
- Next, bathe the bucatini in the guanciale oil.
- Mix in 1 tbsp of pasta water into the egg mixture vigorously and repeat four more times. Then you will mix the egg mixture into the pasta, vigorously. This entire process is called temping. It is an essential step in mixing so that you do not cook the egg as you mix in the warm pasta water.
- Stir in 1/4 more cup of the Pecorino Romano cheese, guanciale, salt, and pepper and reserve the rest of the cheese for serving. Serve immediately and enjoy!
