Authentic Carbonara

Thanks to my Italian journalist friend, I have learnt that authentic carbonara recipe does not use any cream, even if every mouthful can be that creamy.

Basically I have followed the recipe of famous Chef Antonio Carluccio for the making of carbonara, with a slight adjustment of adding one more raw egg yolk, to my liking. You may refer to the youtube video for Chef Antonio’s original recipe.

Cooking time：

25 minutes

Ingredients (for two) ：

Guanciale / Pancetta / any bacon 2 pcs

Eggs 2 pcs

Egg yolk 2 pcs

Pasta 200 g

Grated Pecorino 50 g

Black pepper to taste

How-to-make：

1. Chop the Guanciale and pan-fry them till golden brown on a medium heat. Then turn it to low heat

2. While cooking the Guanciale, start preparing the pasta - add 1 tsp of salt to 1 litre of boiling water, add the pasta and cook until al dente according to the package instruction. Strain the pasta and keep some pasta water

3. Add the pasta to the frying pan and mix well with the Guanciale and oil. If there is too much oil in the pan, absorb some of them with kitchen towel before adding the pasta. Add some pasta water if the pasta sticks together. Turn off the heat.

4. Beat two eggs in a bowl, add in an additional egg yolk, plus grated Pecorino and black pepper to taste, mix well

5. Pour the egg mixture into the frying pan to mix with the warm pasta. Make sure the pasta is not too hot or its temperature will turn the egg into scrambled egg instantly

6. Put the pasta onto a plate, top with an additional egg yolk and sprinkle additional grated cheese and black pepper to taste. Ready to serve