Grandmama (Nonna) makes the best carbonara in the world. No matter what restaurant I go to, even in Italy, it’s just not as good. I had to stand over her shoulder and write out what she was doing because just like every other Italian grandmother, her recipe isn’t written down. There are also no measurements on this, so measure with your heart.
Served best with wine and family
INGREDIENTS
-Garlic
-Olive oil
-Pancetta, diced
-White wine
-Eggs
-Spaghetti (spaghetti is great with this but use whatever your heart desires)
-Parsley
-Grated parm
DIRECTIONS
-Smash a few cloves of garlic and heat it in a pan with a good amount of olive oil
-When fragrant add pancetta
(Some people take the garlic out once it’s brown, but if you’re a garlic girl like me leave it in!!)
-Cook for a bit then add a few glugs of white wine
-When the wine absorbs a bit turn the heat off
-Beat eggs in a bowl and add some chopped parsley, pepper, grated parm
-Cook pasta and save some of the water
-Strain the rest and put the pasta back in the pot over super low flame, then add pancetta and stir
-Add in the egg mixture and stir super fast, add pasta water as needed and continue to toss
-Take it off the heat and keep tossing until the sauce is creamy
-Enjoy!
chef grc 