Pici carbonara is a rustic twist on the classic roman pasta dish. It combines the simplicity of carbonara sauce with the charm of thick, hand-rolled pici pasta. Perfect for anyone who loves a quick, hearty and satisfying meal.
For 2 people: - 300 g fresh pici pasta - 1 whole egg - 2 egg yolks - 80 g guanciale or pancetta - 60 g pecorino romano cheese - freshly ground black pepper - salt for the pasta water
1.) Cut the guanciale into thin strips. In a small bowl, combine the egg, egg yolks, pecorino and black pepper. 2.) Bring a large pot of water to a rolling boil. Meanwhile, cook the guanciale in a skillet over medium heat until golden and crispy. Remove it from the pan and reserve the fat in the pan. 3.) Cook the pasta until al dente. Reserve a cup of cooking water. Drain the pasta and add it directly to the skillet with the fat. Toss and stir. Turn off the heat. 4.) Add a bit of pasta water to the egg mixture to turn it into a smooth sauce. Take the skillet off the the heat. Pour the egg mixture over the pasta. Toss and stir until the pasta is evenly coated with sauce. Stir through the guanciale and serve immediately.