Pasta alla Carbonara (Italian Guanciale and Eggs Stanley Tucci)

Stanley Tucci says that he never orders Pasta Carbonara outside of Italy. Anyone who has watched his hit show Searching Italy on CNN or HBO Max knows he is a pasta aficionado. He is also an excellent chef. When watching his first season before our 2021 travels to Italy, we realized we had never ordered this dish during previous visits.

3 large egg yolks
¾ cup Pecorino Romano
¾ cup Parmigiano Reggiano
4 oz guanciale
8 oz spaghetti or short pasta like rigatoni or ruote (wheels)

For this recipe to be a success, it’s essential to pasteurize the egg yolks and use very yellow ones. Start by browning the guanciale until it’s crispy, then take it out of the frying pan and dry it on a sheet of paper towel. Pasteurize the egg yolks in a bain-marie, bringing them to 138°F and mixing them with a whisk. When they reach that temperature, immerse the container in iced water, so it does not exceed 141°F.

Combine the freshly grated cheese with the eggs, mix with the whisk, and add half a glass of sparkling water or wine. The bubbles help both capture the cheese and beat the eggs, preventing the “frittata” effect. In the meantime, cook the pasta in unsalted boiling water. Halfway through the suggested cooking time, drain it and cook it in the frying pan with the leftover guanciale fat, adding ladles of hot pasta water until cooked.

Remove from the heat and add the egg and cheese mixture, the browned guanciale, salt, and pepper. Mix and serve immediately.

Makes 2 servings.