Directions: |
Directions:1. cut guanciale into thick batons. biting through the golden brown crust into meaty bits of salty guanciale is the part of the awesomeness of carbonara.
2. Finely grate the parmigiana ( do not use already grated)
3. whisk together the egg yolks, cheese and pepper in a large bowl. It needs to be large bowl because the pasta will be stirred into the sauce in the bowl, off the stove, to avoid scrambling the eggs.
4. Cook pasta bring the 4 quarts of water to the boil with 1 tbsp of salt. Cook the pasta per packet directions. It should be firm, not soft, but fully cooked through.
5. Reserve pasta cooking water - just before draining. scoop out one cup of pasta cooking water. Then drain the pasta.
6. Cook the guanciale in skillet until done use a wooden spoon to stir around until crisp and golden brown.
7. Transfer hot pasta to skillet with guanciale mix with 2 wooden spoons coating the pasta can add 1/4 pasta water.
8. transfer into the sauce bowl - tip the hot pasta into the bowl with the egg and use a rubber spatula to scrape out every drop of the guanciale fat into the bowl. That stuff is gold.
9. Add 1/2 cup of pasta cooking water into the bowl
10. Mix vigorously with the handle of wooden spoon, spinning the pasta around 30 seconds to 1 minute. Watch as the pale yellow liquid magically transforms into a creamy sauce.
You know when it is ready when the sauce is no longer watery and pooled in the bottom of the bowl. Instead, in will be thickened, creamy, and cling to the pasta.
11. Serve immediately. Pasta waits on no one!
Variations: you can add Shite mushrooms and spicy Italian sausage to skillet at end of cooking the guanciale. |
This recipe for Carbonara Rigatoni with true Italian Sauce is from