Tagliatelle alla Carbonara with Guanciale & Pecorino

Luscious, creamy and utterly indulgent, Pasta alla Carbonara is an Italian pasta dish based on eggs, pecorino romano, guanciale and black pepper. The key is to toss and thoroughly mix the cooked pasta off the heat with the cheese, eggs, pepper and pasta water, to create a creamy yet not overly thick sauce. A true carbonara has no cream, but although purists may shudder, I do sometimes add a little cream depending how I'm feeling! Like most recipes, the origins of the dish are obscure but there are many legends. As 'carbonara' literally means 'coal miner's wife', some believe that the dish was first made as a hearty meal for Italian coal miners. Romans use guanciale — cured pig's jowl — which is more delicate than pancetta — unsmoked Italian bacon — and also leaner. If you can find it, by all means use guanciale, otherwise pancetta or bacon work just as well. Garnished at the end with a flurry of coarsely grated Pecorino, this must be one of the great pastas dishes of all time.

Tagliatelle alla Carbonara

Serves 4

Recipe courtesy of The Gourmet Bon Vivant

8 oz tagliatelle

1 cup reserved pasta water

6 oz guanciale or pancetta, cut into about 1x1/4-inch strips 

2 large eggs

2 large egg yolks

1/2 cup grated Pecorino Romana cheese 

1/4 cup heavy cream - optional

Freshly ground black pepper

2 tbsp fresh parsley for garnish

Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until it's al dente. Meanwhile, heat a large pan over medium heat and add the sliced guanciale. Cook, stirring occasionally, until crisp around the edges, about 7–10 minutes. 

In a small bowl, whisk together the eggs, egg yolks, cheese and the cream, if using. Just before the pasta is finished, reserve one cup of pasta water and set aside, then drain it in a colander and add it to the pan with the pancetta. Pour the egg and cheese mixture over the pasta and toss everything together until the sauce coats the pasta. If you need to, add some of the reserved pasta water to loosen up the sauce. Serve the carbonara immediately in warm serving bowls, and garnish with chopped parsley and extra cheese on top for garnish.