Carbonara Sauce is one where the hot pasta and its water help to create the sauce. You can use any type of pasta as long as it’s freshly cooked – still hot and some of its pasta water is reserved. The flavor of this sauce comes with the browning of the meat and the tastiness of the cheese.
Carbonara Sauce Recipe
A luxurious Carbonara Sauce recipe which pairs guanciale pork, egg yolks, and Pecorino Romano in a decadent sauce.
- 11 oz Pasta of your choice
- 5 Egg yolks
- 7 oz guanciale pork, diced, salt-cured pork
- 1 cup Pecorino Romano cheese, grated
- Black pepper, to taste
- Prepare your pasta according to the packaged instructions (minus 1 minute to get al dente).
- With a pan over medium heat, brown the pork/guanciale for about 10 minutes, stirring with a wooden spoon.
- In a bowl, combine the egg yolks and grated cheese.
- Remove the skillet with the pork from the heat.
- Drain the pasta when al dente and transfer it into the skillet.
- Stir well to coat and combine.
- Add yolk and cheese mixture and stir thoroughly until combined well. Add pasta water to help coat the pasta.
- Season with black pepper.
- Serve and enjoy.
- If you can’t find guanciale, you can also use pancetta or high-quality thick-cut bacon.
- You can add some pasta cooking water for a creamier sauce when combining pasta with egg yolk mixture.
- Serve immediately.
Calories: 542kcal | Carbohydrates: 6g | Protein: 18g | Fat: 50g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 323mg | Sodium: 1145mg | Potassium: 304mg | Fiber: 1g | Sugar: 4g | Vitamin A: 766IU | Vitamin C: 5mg | Calcium: 305mg | Iron: 2mg
Tried this recipe?Please rate it above!
If you like this post, then we definitely recommend checking out our Carbonara Pasta Bake Recipes post.