Just before pasta is ready, reheat guanciale in skillet, if needed. Remove from heat and set aside.Īdd pasta to the water and boil until a bit firmer than al dente. Meanwhile, heat oil in a large skillet over medium heat, add the pork, and sauté until the fat just renders, on the edge of crispness but not hard. Season with a pinch of salt and generous black pepper.
In a mixing bowl, whisk together the eggs, yolks and pecorino and Parmesan. Fill a large bowl with hot water for serving, and set aside. Place a large pot of lightly salted water (no more than 1 tablespoon salt) over high heat, and bring to a boil. Remember: the main goal is creaminess.įeatured in: Pasta Carbonara, An Unlikely Stand In.
Because America may have contributed to its creation, carbonara is Exhibit A in the back-and-forth between Italy and the United States when it comes to food.
This dish is a deli egg-bacon-and-cheese-on-a-roll that has been pasta-fied, fancified, fetishized and turned into an Italian tradition that, like many inviolate Italian traditions, is actually far less old than the Mayflower.
