Carbonara sauce for pasta
2 servings
15 minutes
Carbonara is a legendary Italian sauce that embodies simplicity and depth of flavor. Its history traces back to the kitchens of Roman shepherds who cooked with accessible ingredients: eggs, cheese, pork belly, and freshly ground black pepper. The finished sauce envelops pasta in a tender, silky texture, creating a harmony of creamy softness and spicy notes. The salty aroma of smoked bacon pairs well with the rich cheese base, while black pepper adds an exquisite sharpness. Ideal for serving immediately after preparation while its creamy structure remains tender and warming. Carbonara is not just a sauce but a culinary delight that reveals the soul of Italian gastronomy in every forkful of pasta.
1
Prepare all the ingredients.
2
Boil water in a large pot and add the pasta. Cook for 1 minute less than the package instructions.
3
Cut the brisket into strips.
- Cooked-smoked pork belly bacon: 50 g
4
Place the brisket in a saucepan and set it on low heat to gradually melt the fat. When the brisket starts to develop a golden crust, add black pepper.
- Cooked-smoked pork belly bacon: 50 g
- Ground black pepper: to taste
5
Grate pecorino and half of the parmesan on a fine grater.
- Pecorino cheese: 10 g
- Parmesan (Parmigiano Reggiano): 20 g
6
Mix grated cheese with egg yolks until a smooth paste.
- Pecorino cheese: 10 g
- Parmesan (Parmigiano Reggiano): 20 g
- Egg yolk: 4 pieces
7
Transfer the cooked pasta to the saucepan with the brisket, mix, and leave on low heat.
- Penne: 140 g
8
Gradually add about 100 ml of pasta cooking water to the egg-cheese mixture and mix well.
- Penne: 140 g
9
Add the egg-cheese mixture to the pan with the pasta and stir on low heat for a minute. If the sauce is too thick, add a little more pasta water.
- Penne: 140 g
10
Serve immediately, sprinkled with grated parmesan.
- Parmesan (Parmigiano Reggiano): 20 g