Today we are making traditional pasta carbonara. One of the most traditional italian pasta dishes and also one of the tastiest ones.
225g Pasta (perfect with rigatoni or another pasta that can hold the sauce)
1/2 cup Parmigiano Regiano
1/4 cup Pecorino Romano
1 1/2 tablespoons Black Pepper (this is a crucial part of carbonara)
4 Egg Yolks
225g Pancetta/Guanciale (cut into thick cubes)
Cut pancetta/guanciale into thick cubes and cook in a pan over medium heat
(Optional) You can add a couple gloves of garlic (minced) when the pancetta is almost cooked for extra flavor (don't burn the garlic though).
Cook until crispy.
Start boiling slightly salted water for the pasta in a small/medium size pot that you can easily lay a bowl in top of. (we will cook the sauce this way later)
Mix egg yolks, parmesan, pecorino and pepper in a large bowl and mix.
Once mixed and paste like, place bowl in top of the pot and mix well. (with the heat from the pot the paste cheese and egg paste should become more liquid)
Once sauce it's a bit liquid remove the bowl from the top of the pot.
Add pancetta into the bowl and mix
Cook pasta to al dente in boiling water pot following package instructions
Add pasta to sauce and mix well, making the sauce become one with the pasta
Plate and add parmesan cheese and pepper