Carbonara is a much loved Italian favourite, and from its obscure origins to the actual recipe, many debates emanate. Traditionally carbonara is made from whole eggs, guanciale, Pecorino and black pepper, but in this recipe, I use pancetta instead of guanciale, parmesan instead of pecorino and egg yolks instead of the whole egg.Using egg yolks gives the pasta a silkier texture and richer, almost custardy flavour. Egg yolks also coagulate at a higher temperature than egg white, leaving less chance of making scrambled eggs. For a lighter sauce use one whole egg and one egg yolk.
Ingredients
- 130 g Linguine
- 2 egg yolks beaten
- 35 g pancetta, cut in thin dice
- 20 g Parmesan cheese, finely grated
- 15 g butter
- 1 tbsp olive oil
- 1 pinch Crushed black pepper
- 4 tbsp pasta water
Instructions
- Beat the egg yolks and parmesan together to make a thick paste and set aside.
- Cook the Linguine according to the packet instructions, minus 1 minute to ensure the pasta remains al dente.
- While the pasta is boiling, heat the oil and butter in a pan, add the diced pancetta and cook gently until the fat is nice and crispy.
- Add 4 tablespoons of the pasta water to the egg mixture and stir it through with a fork.
- Remove the pan from the heat and add a good pinch of crushed black pepper.
- Allow the pan to cool slightly (about a minute) before adding the pasta. We only need the heat from the pasta to thicken the sauce.
- Using tongues, remove the pasta from the water and add it to the bacon in the pan, stir well.
- Add the beaten egg mixture on top of the pasta and stir quickly. The egg mixture will start to thicken into a thick creamy sauce. Add a little more pasta water if thinning is needed.
- Stir until all the pasta is coated in the thick creamy egg and parmesan sauce and serve immediately.