Stanley Tucci's Pasta Carbonara Recipe
The Stanley Tucci's Pasta Carbonara Recipe is simple, rich and full of Italian comfort. It uses few ingredients but gives big flavor.
Ingredients
- 400 g spaghetti
- 150 g guanciale or pancetta diced
- 3 large egg yolks
- 1 whole egg
- 1 cup Pecorino Romano cheese grated
- ½ teaspoon black pepper
- Salt for pasta water
Instructions
Boil the pasta
- Fill a pot with water. Add salt generously. Boil spaghetti until al dente, then reserve some pasta water.
Cook the guanciale
- Place guanciale in a cold skillet. Cook slowly on medium heat until fat renders and pieces turn crisp.
Mix eggs and cheese
- In a bowl, whisk egg yolks, whole egg, cheese and black pepper until thick and creamy.
Turn off the heat
- Remove skillet from heat once guanciale is crisp. This prevents eggs from scrambling later.
Combine pasta and meat
- Add drained pasta to skillet. Toss gently so pasta absorbs the flavored fat.
Add egg mixture
- Pour egg mixture over hot pasta. Toss quickly and constantly to coat strands evenly.
Adjust with pasta water
- Add reserved pasta water slowly. Stir until sauce becomes smooth, creamy, and glossy.
Serve immediately
- Plate the pasta at once. Add extra cheese and black pepper on top before serving.
Notes
- Use room temperature eggs
- Turn off heat before adding eggs
- Save enough pasta water
- Use freshly grated cheese
- Stir fast to avoid scrambled eggs