The most common boast among the average Italian man is that they can make the best carbonara in the world. Let me tell you now, it’s not necessarily true, and even if it were, relying on any old Matteo, Marco, etc., doesn’t seem like the best idea. So, what to do then? Well, here’s the solution: I’ll give you the recipe for the best carbonara in the world.
Ingredients for 2 people:
- 200 gr. of pasta (don’t be shy, if the pasta is good, you can even eat two plates)
- 80 gr. of pecorino cheese
- 150 gr. of guanciale (actually, go by feeling)
- Pepper to taste
- 3 eggs
Procedure:
Let’s start by cutting the guanciale into strips or cubes, however you prefer, just make sure the pieces are all similar in size. Then, toss the guanciale into a hot pan, WITHOUT adding any oil or fat, as the guanciale will release its own fat. Wait until the guanciale becomes translucent and crispy, then remove it from the heat.
Put water on the stove and salt it generously before adding the pasta. Cook the pasta according to the package instructions and drain it when it’s al dente.
Finally, let’s prepare the egg mixture: we’ll use 2 whole eggs and the yolk of the third, pecorino cheese (save some for decoration), one or two tablespoons of the guanciale fat, and a good amount of pepper; mix everything well with a fork until it’s all combined.
Once the pasta is drained, put it back into the pan where you cooked the guanciale and add the egg mixture and guanciale. After a minute, plate it up, garnish, and enjoy the best carbonara in the world without needing to involve anyone else!
