Roman Carbonara Recipe

INGREDIENTS

• 1 pound of rigatoni

• 1 tbsp butter

• 4–6 Ounces Guanciale or pancetta

• Pecorino romano or Parmigiano-Reggiano (To Taste)

• 4 egg yolks

• Fresh cracked pepper

• Salt

• Pistachios *optional (for garnish)

DIRECTIONS

1. STEP ONE: Bring a pot of generously salted water to a boil. Cook until just barely al dente or a "hard al dente".

2. STEP TWO: While boiling water, prepare and cook the guanciale. Cook guanciale until crisp and golden brown IN BUTTER, about 7-8 minutes, turning guanciale as needed to cook evenly.

3. STEP THREE: Finely grate 2 ounces of pecorino romano cheese and set aside. Crack egg yolks into a medium-sized bowl. Add grated cheese to the eggs and whisk together.

4. STEP FOUR: Just before the pasta is finished, remove 3/4 cup of pasta water from the pot. Add 1/2 cup of pasta water to the egg/cheese mixture and whisk until smooth.

5. STEP FIVE: Add egg/cheese mixture and toss to incorporate with pasta. If the pasta seems too dry, you may add more pasta water.

6. STEP SIX: Plate the pasta and top with a generous amount of fresh cracked pepper and pecorino romano. Divide crispy guanciale evenly between plates and place on top of pasta. Serve immediately.

7. STEP SEVEN: Add pistachios if you’d like!

   NOTES

   *Guanciale has a delicious, distinct flavor and is very fatty, which is preferred for this dish, but bacon or pancetta will work fine in a pinch. Just make sure you are using the same amount (4-6 oz.).

CARBONARA

From Mi Scusi, a delightful place to get quick pasta dished in Italy!