– 3 Tablespoon extra-virgin olive oil – 6 ounces thickly sliced guanciale or pancetta cut into 1/4-inch pieces – 2 tablespoons coarse salt or kosher salt, for the pasta water – 1 pound spaghetti – 5 large egg yolks well beaten – 4 Tablespoons milk optional – ¾ cup grated Pecorino Romano (or Parmigiano-Reggiano) – ½ cup of boiling pasta water (1/2 cup or more reserved from the cooked pasta) – Freshly ground black pepper to taste
Cook time: 10 min
How to Freeze Italian Tomato Sauce It’s really easy to freeze this sauce. Allow the sauce to come to room temperature. Then put it in an airtight container (or a large zipped lock freezer bag) to chill in the refrigerator.
What type of pasta is best for carbonara? The best type of pasta for making carbonara is a long, thin pasta such as spaghetti or spaghettini. The long shape helps to create a more even coating of sauce around each strand of pasta.
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