Now I know that other italians will jump at my throat, there has been a long long war in Italy about pancetta in carbonara… but hey, if you live outside and Guanciale is a luxury, try to make this easy version with Pancetta or Bacon lardons! It’s absolutely delicious and ready in 10 minutes!
Click here for the video recipe!
🔪Preparation time: 2 minutes
⏲️Cooking time: 10 minutes
Ingredients for 2 portions:
- 200 gr pasta
- 200 gr Pancetta
- 1 Egg yolk per person + 1 extra (3 in this case)
- 50 gr Pecorino + 10 gr as topping
- Salt and Pepper to taste
Set a medium saucepan half full of water on high heat and wait for it to boil.
(1) Add pancetta to a cold pan over medium-high heat and cook until crispy. No need to add oil!
(2) While that’s going, separate egg yolks from whites. Quickly whisk the yolks.
(3) Add your pecorino to the yolks and mix. This is the start to our glorious carbonara cream! Don’t worry if it’s dense right now, we will losen it in a second.
(4) When the water boils, add your pasta. Cook for 2 minutes less than what’s indicated on the box… trust me. I’d rather have crunchy pasta than mash.
(5) When the pancetta renders all of its fat and is nice and crispy, separate the solid bit from the fat.
(6) Add the rendered fat to your carbonara cream.
(7) Add a splash of pasta water to the carbocream. Don’t add too much because this won’t go back on the heat, so if it’s too runny it will remain runny.
(8) Mix until silky! The pasta water and pancetta fat are going to slightly cook your yolks and create a silky cream that wraps around your mouth.
(9) Turn off the heat, add all of your ingredients back to the pan and stirred until combined. Make sure the heat is off, you don’t want the egg to turn to omelette!
And just like that, your pasta is ready! Good job!
If you enjoyed this recipe, check out this creamy mushrooms and ham pasta recipe!
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