Carbonara Sauce for Pasta

Sauces and Marinades | Italian cuisine

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

Carbonara sauce for pasta

Ingredients

Salted pork belly - 1.8 oz
Grated Pecorino Pepato Cheese - 0.4 oz
Parmesan Cheese - 0.7 oz
Whole egg - 4 pieces
Ground Black Pepper - to taste
Penne rigate - 4.9 oz

Step by Step guide

Step 1

Prepare all the ingredients.

Step 2

In a large pot, bring water to a boil and add the pasta. Cook for 1 minute less than the time indicated on the package.

Step 3

Cut the brisket into strips.

Step 4

Transfer the pork belly to a saucepan and place it over low heat to allow the fat to slowly render. Once the pork belly starts to develop a golden crust, add black pepper.

Step 5

Grate the pecorino and half of the parmesan on a fine grater.

Step 6

Whisk the grated cheese together with the egg yolks until you achieve a smooth paste.

Step 7

Transfer the cooked pasta to the saucepan with the brisket, mix well, and leave on low heat.

Step 8

Gradually add about 100 ml of the pasta cooking water to the egg and cheese mixture and mix well.

Step 9

Add the egg and cheese mixture to the saucepan with the pasta and stir over low heat for one minute. If the sauce is too thick, add a little more pasta water.