Ingredients
- 120 g of diced pancetta or guanciale
- 3 egg yolks
- 1 whole egg
- 80 g of grated pecorino cheese
- 20 g of olive oil
- Freshly ground black pepper to taste
Step-by-step
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- Put the oil and pancetta in the mixing bowl and saute 6 min/Varoma/reverse/spoon speed.
- Remove the browned pancetta and set aside with its fat.
- Put the yolks, egg, pecorino and pepper in the mixing bowl.
- Mix 20 sec/speed 4 until you get a smooth cream.
- Set 3 min/50°C/speed 3 to warm the cream without setting it.
- Add the reserved pancetta, mix 10 sec/speed 2 and use over the hot pasta.
Tips
- Authentic carbonara has no cream, only egg and cheese.
- Do not go over 50°C so the sauce does not turn into scrambled egg.
- Reserve pasta water to loosen the sauce when serving.
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