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Authentic Italian Carbonara

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A traditional Italian pasta dish featuring crispy guanciale, eggs, pecorino cheese, and a creamy sauce made with egg yolks and butter.

00:15:00 total

Serves 2

medium

Main Various

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Ingredients

  1. guanciale - watch the video to see (cured pork cheek, fatty)
  2. egg yolks - watch the video to see (for creamy sauce)
  3. cream - watch the video to see (added to egg yolks)
  4. butter - 2 tablespoons (2 tablespoons, slowly melted)
  5. parmesan cheese - watch the video to see (or pecorino, grated)
  6. black pepper - watch the video to see (freshly ground)
  7. olive oil - watch the video to see (a little splash)
  8. garlic - watch the video to see (used for flavor, bubbling in butter)

Instructions

  1. Prepare guanciale: Cut the guanciale into pieces and cook it until crispy in a pan with a little olive oil.
  2. Make the sauce base: Slowly melt 2 tablespoons of butter in a pan with garlic until bubbling to infuse flavor.
  3. Mix eggs and cream: Combine egg yolks with some cream to create a creamy mixture.
  4. Combine ingredients: Add the cooked guanciale and the butter-garlic mixture to the egg and cream mixture. Add grated parmesan or pecorino cheese and freshly ground black pepper.
  5. Serve: Toss with cooked pasta (not mentioned but implied) and serve immediately with extra cheese and black pepper.

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