Bring the taste of Italy to your dining table with Pastificio Al Dente’s Carbonara recipe…
Here at Seen in the City, we adore the authentic Italian dishes at Pastificio Al Dente and can’t wait until it reopens for a large plate of delicious pasta and glass of wine. In the meantime however, we can bring the taste of Al Dente home with their delicious carbonara recipe. Read on to find out how you can make it from the comfort of your own home and check out our review of Pastificio Al Dente here.
Ingredients
Pasta of choice, we recommend 180g of Spaghettoni
2 egg yolks
Pecorino romano cheese
Guanciale (pork cheek)
Method
- Put the pasta onto cook into salted boiling water
- Prepare your sauce mix: add pecorino cheese to your egg yolks and mix. You want a dense consistency to ensure you have a creamy pasta in the end.
- To a hot pan, add your guanciale. Once the guanciale is nice and crispy, turn off the heat and remove it from the pan and reserve the fat.
- Add a little black pepper to the guanciale fat and then add the cooked pasta. Make sure that the pasta is cooked al dente which means it still has a little bite to it.
- Give your pasta a stir and make sure the pan has cooled down a little otherwise you will cook the egg.
- Add the egg/cheese mixture to the pasta and mix through thoroughly, you may need to add a little pasta water to keep the sauce silky.
- Add your guanciale back in and serve immediately. Enjoy!
Top tips for a Carbonara:
- Never use cream – you should be able to make a creamy sauce with the egg yolks and cheese mix and a dash of the pasta water
- If you can, source guanciale instead of pancetta or bacon for a more authentic traditional carbonara
- Don’t add the egg mixture to the pasta too soon or too quickly or you’ll end up with scrambled eggs instead!
