Creamy Carbonara in 20 Minutes
Classic pasta carbonara – no cream, just real creaminess from egg and Pecorino. Ready in 20 minutes.
2 Servings
Ingredients
- 200 g spaghetti or rigatoni
- 100 g guanciale or pancetta (diced)
- 2 whole eggs
- 1 extra egg yolk
- 50 g Pecorino Romano (finely grated)
- 30 g Parmesan (finely grated)
- 1 tsp black pepper (freshly ground)
- – salt for pasta water
Instructions
- Bring a large pot of salted water to a boil and cook the pasta al dente according to package instructions.
- Whisk eggs, egg yolk, Pecorino and Parmesan together in a bowl. Season generously with pepper.
- Render the guanciale in a pan over medium heat without oil until crispy. Remove pan from heat.
- Drain the pasta, reserving about 100 ml of pasta water. Add pasta immediately to the pan with the guanciale.
- Pour egg mixture over the pasta and toss quickly with tongs. Add a splash of pasta water at a time until a creamy sauce forms. Never stir over direct heat.
- Serve immediately, garnished with extra Pecorino and black pepper.
Anzeige
Carbonara is the perfect weeknight dish: few ingredients, minimal effort, maximum flavour. No stress, no cream – just technique.