Katie Parla’s Recipe For Pasta Alla Carbonara

Now that you’ve got Rome-based food writer and cookbook author Katie Parla’s tips for preparing the perfect carbonara sauce, it’s time to try it for yourself.

Pasta alla carbonara
Serves 4 to 6

1 teaspoon extra-virgin olive oil
7 ounces guanciale, cut into approximately 1 x 1/2-inch strips
Sea salt
4 large eggs
1 1/2 cups grated Pecorino Romano
Freshly ground black pepper
1 pound rigatoni

Method 1: The “Zabaione” Method (aka Double Boiler Method)

1. Heat the olive oil in a small skillet over low heat. When the oil begins to shimmer, add the guanciale. Cook, stirring, until golden brown, about 8 minutes. Remove from the heat and allow the meat and rendered fat to cool in the pan. If desired, remove some of the rendered fat and discard or use to make guanciale-washed vodka for a Carbonara Sour.

2. Meanwhile, bring a large pot of water to a rolling boil over high heat. Salt the water. When the salt has dissolved, add the pasta and cook until al dente. Bring another large pot of water to a simmer over low heat. In a large stainless steel bowl, beat together the eggs, 1 cup of the Pecorino Romano, a pinch of pepper, and ¼ cup water. Place the egg mixture over the simmering unsalted water, taking care to avoid direct contact between the bowl and the water. Whisk the egg mixture continually until it thickens and coats the back of a spoon. Add the guanciale, rendered fat and al dente pasta to the egg mixture, stirring to coat.

3. Plate and sprinkle each portion with some of the remaining Pecorino Romano and pepper to taste. Serve immediately.

Method 2: In The Pan

1. Heat the olive oil in a large skillet over low heat. When the oil begins to shimmer, add the guanciale. Cook, stirring, until golden brown, about 8 minutes. Remove from the heat and allow the meat and rendered fat to cool in the pan. If desired, remove some of the rendered fat and discard or use to make guanciale-washed vodka for a Carbonara Sour.

2. Meanwhile, bring a large pot of water to a rolling boil over high heat. Salt the water. When the salt has dissolved, add the pasta and cook until al dente.

3. While the pasta is cooking, in a medium bowl, beat together the eggs, 1 cup of the Pecorino Romano, a pinch of pepper and ¼ cup water. Add the egg mixture to the pan with the cooked guanciale.

4. When the pasta is cooked, drain it and add the pasta to the skillet and stir continuously over low heat, slowly heating the egg mixture, but taking care not to scramble it. When the egg begins to adhere to the pasta and to the sides of the pan, turn off the heat.

5. Plate and sprinkle each portion with some of the remaining Pecorino Romano and pepper to taste. Serve immediately.

Reprinted from Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City. Copyright © 2016 by Katie Parla and Kristina Gill. Published by Clarkson Potter/Publishers,  an imprint of Penguin Random House LLC.

[Photo in text courtesy Irene de Vette]