Pasta a la carbonara, such a famous Italian dish, I bet everyone tried it at least once. We tried this particular recipe in Maderno, a tiny village on the Lago di Garda coast, North Italy. The waitress brought a jar with all of the ingredients and shaked it in front of us and served it. I confess that we shake our carbonara everytime since then, it is so fast and funny, and it takes even less time to prepare!
Now let’s talk about the easiness of this recipe: 4 ingredients, 10 minutes and if your pasta is cooked tright, you are sure it’s foolproof EVERYTIME.
Ingredients (for 2 servings)
200 gr short pasta (penne, fusili, rigatoni, pipe, farfale)
100 gr fine chopped pancetta
2 egg yolks
50 gr grated parmesan (or pecorino)
salt, grounded pepper
- In a large saucepan of salted water, boil the pasta the time defined on the package until al dente (just cooked).
- Fry the pancetta in a pan at medium heat. Stir often and cook it for 5 minutes.
- When pasta is ready, put the parmesan, the egg yolk, the grounded pepper and the pancetta in a jar. Add the pasta and 1 Tb of salted water left from the pasta. Your jar has to be full at 50 – 75% so you have enough place for the last and most important step.
- Shake the jar for 1-2 minutes for all the ingredients to mix well. Serve it quickly and add some parmesan on the top.