Description
Stanley Tucci’s Pasta Carbonara is a classic Italian dish featuring al dente pasta tossed with crispy guanciale and a creamy sauce made from eggs, Pecorino Romano cheese, and black pepper. This authentic recipe highlights the rich flavors of traditional carbonara without the use of cream, creating a silky texture by carefully combining eggs and pasta water.
Ingredients
Scale
Pasta
- 12 ounces spaghetti or rigatoni pasta
- 1/4 teaspoon salt for pasta water
Meat
- 6 ounces guanciale or pancetta, diced
Sauce
- 2 large eggs
- 2 large egg yolks
- 1 cup finely grated Pecorino Romano cheese
- 1/2 teaspoon freshly ground black pepper
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve about 1 cup of pasta cooking water before draining the pasta.
- Cook Guanciale: While the pasta cooks, place the diced guanciale or pancetta in a skillet over medium heat. Cook slowly for about 6 to 8 minutes until the fat renders and the meat becomes crispy. Remove the skillet from heat but keep the rendered fat in the pan.
- Prepare Sauce Mixture: In a mixing bowl, whisk together the eggs, egg yolks, grated Pecorino Romano cheese, and freshly ground black pepper until well combined.
- Toss Pasta with Guanciale: Add the hot drained pasta directly into the skillet with the guanciale and toss to coat the pasta in the rendered fat.
- Combine with Egg Mixture: Allow the pasta to cool slightly for about 30 seconds to prevent the eggs from scrambling. Pour the egg and cheese mixture over the pasta and toss quickly and continuously until a creamy sauce forms.
- Adjust Sauce Consistency: Add a few tablespoons of reserved pasta water as needed to loosen the sauce and create a silky texture.
- Serve: Serve immediately with extra Pecorino Romano cheese and freshly ground black pepper on top.
Notes
- Use guanciale for the most authentic flavor, but pancetta is a common substitute.
- Avoid adding cream as traditional carbonara relies on eggs and cheese for its creamy texture.
- Toss the pasta quickly with the egg mixture to create a smooth sauce without scrambling the eggs.
