Classic Italian Pasta Carbonara Recipe

Carbonara is one of those dishes that seems simple but is all about technique. There are no substitutes for the key ingredients if you want the real deal. You need guanciale (cured pork cheek), Pecorino Romano cheese, fresh eggs, black pepper, and pasta. The biggest mistake people make is scrambling the eggs. The trick is to mix the egg and cheese mixture in a bowl, then temper it with a little pasta water. You take the pan off the heat before adding the egg mixture to the hot pasta. The residual heat creates a silky, creamy sauce without a single drop of cream. It’s rich, comforting, and surprisingly quick. Once you nail this, you’ll never order it at a restaurant again.