Authentic Carbonara Recipe A Taste of Rome in 25 Minutes

Instructions:

1. Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
2. While the pasta is cooking, sauté the guanciale (or pancetta) in the frying pan over medium heat until crispy and golden brown. Remove from heat and set aside, reserving the rendered fat in the pan.
3. In the mixing bowl, whisk together the whole eggs, egg yolks, and Pecorino Romano cheese until well combined. Season generously with freshly ground black pepper.
4. Add a splash of the reserved pasta water to the egg mixture and whisk quickly. This will temper the eggs and prevent them from scrambling.
5. Drain the pasta and add it to the pan with the guanciale fat. Toss quickly to coat the pasta.
6. Remove the pan from the heat (critical!). Pour the egg mixture over the hot pasta and toss vigorously and continuously until the sauce emulsifies and coats the pasta evenly. The heat from the pasta and pan will gently cook the eggs without scrambling them. Add more pasta water, a tablespoon at a time, if needed to achieve the desired creamy consistency.
7. Serve immediately, garnished with extra grated Pecorino Romano cheese and a generous grind of black pepper. This is a classic Pasta Carbonara.