Chloe Carbonara
The first meal I ate in Italy was carbonara. Before the water even came to a boil, I had already learned about its origins, the five essential ingredients, and the many “proper” (and improper) ways to prepare it.
That very first day, I wrote the recipe down in my au pair diary, determined to remember every detail. Since then, I’ve made this dish dozens of times with Itto, perfecting it along the way. This is our favorite way to make carbonara—tried and true, from Italy to Chicago.
Serves: 2
Ingredients:
Black pepper
Penne
Guanciale
3 eggs (2 whole, 1 yolk)
Pecorino Romano
Instructions
- Boil the water. No need to over-salt it — the guanciale will bring the flavor
- Prepare the egg mixture. Whisk together two whole eggs and 1 yolk for an extra creamy sauce. Stir in a generous amount of pecorino and freshly cracked black pepper. Set aside for later.
- Cook the guanciale. Dice the guanciale and add it to a hot, dry pan (no oil needed). Cook until crispyyy, then remove for later, leaving the grease in the pan.
- Cook the pasta. Once the water is boiling, add your pasta and cook until al dente.
- Combine pasta & guanciale grease. Add the drained pasta to the pan with the guanciale grease, tossing the coat. Cook on low heat for a minute or so.
- Add the egg mixture. Turn off the fire, wait a few seconds so your pasta doesn’t turn into a frittata, slowly add the egg/pecorino mixture until your pasta is fully coated.
- Plate & finish. Divide the pasta between two plates. Top with the crispy guanciale, finish with extra pecorino & pepper. Serve hot!!!
