How To Master Carbonara Like An Italian 🇮🇹🍝

By Tasty · 25 min

Ingredients

Instructions

1. Preheat the oven to its lowest setting and warm the serving bowls in it until they feel warm to the touch, 5 to 10 minutes. Take them out only when the pasta is ready.
2. Boil a large pot of salted water vigorously. Cook the pasta until al dente. Before draining, set aside 1 cup of the cooking water.
3. In a medium bowl, whisk the egg yolks and the whole egg together. Whisk in the Parmigiano-Reggiano and Pecorino Romano. Set aside.
4. Cook the pancetta in a large skillet over medium heat for 5 to 7 minutes, stirring now and then, until crispy. Move it to a plate, leaving the fat in the pan.
5. Add the drained pasta to the skillet and toss it in the pancetta fat. Add ½ cup of the reserved water and turn off the heat.
6. Quickly pour the egg and cheese mixture over the noodles and toss constantly until glossy and smooth. Add reserved water a splash at a time until the sauce is the consistency you like.
7. Return the pancetta to the pan and stir. Season with salt and pepper to taste.
8. Divide among the warmed bowls. Top with lemon zest, parsley and cracked black pepper if you like, and serve right away.

Summarized from Tasty's video. Watch it for the details.

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