Yes, cream doesn’t go in Carbonara, the egg yolk and finely shredded Pecorino make the sauce creamy enough! This is so simple to make and it only takes 4 ingredients and 20 mins to put together! Let’s make it!
0 Finely shred your Pecorino and chop guanciale into strips
1 Drop your pasta in salted boiling water and cook until al dente ( don’t add too much water so your pasta water is very starchy)
2 Sauté guanciale and remove from heat with the rendered fat as you reserve some over a paper towel for topping the pasta off
3 Blot some of the fat left on the pan
4 Let guanciale cool for a few minutes (so it won’t scramble the egg yolks) and drop the yolks and Pecorino; mix well and then gradually add the pasta water as you stir vigorously
5 Add pasta to the same pan you cooked the guanciale, pour the egg mixture, crack some fresh ground pepper and mix; finish with more Pecorino and the reserved guanciale and enjoy!
