Charcoal Makers Vermicelli Vermicelli Alla Carbonara
Indulge in the timeless elegance of Charcoal Makers Vermicelli Alla Carbonara, a decadent twist on the classic Roman dish, featuring velvety strands of vermicelli pasta coated in a luxuriously creamy sauce. This recipe highlights the perfect marriage of rich egg yolks, sharp Pecorino Romano, and savory pancetta (or guanciale), creating an irresistibly silky texture without using cream. A sprinkle of freshly cracked black pepper enhances the dish’s signature flavor profile, while a touch of reserved pasta water ensures the sauce clings perfectly to every strand. Ready in just 30 minutes, this quick yet sophisticated dish is ideal for weeknight dinners or an impressive weekend feast. Garnish with extra Pecorino for a touch of authenticity and serve hot for the ultimate pasta experience.
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Recipe Information
Ingredients
- 400 grams Vermicelli pasta
- 4 large Egg yolks
- 1 large Whole egg
- 150 grams Pancetta (or guanciale)
- 80 grams Pecorino Romano cheese (grated)
- 30 grams Parmesan cheese (grated, optional)
- 1 pinch Salt
- 1 teaspoon Freshly cracked black pepper
- 1 cup Reserved pasta water
Instructions
Bring a large pot of salted water to a boil. Add the vermicelli pasta and cook until just al dente, about 6-7 minutes, or according to package instructions.
While the pasta cooks, prepare the sauce: In a mixing bowl, whisk together the egg yolks, whole egg, grated Pecorino Romano, Parmesan cheese (if using), and a generous pinch of black pepper. Set aside.
In a large, deep skillet over medium heat, cook the diced pancetta (or guanciale) until crisp and golden, about 5-7 minutes. Turn off the heat but leave the skillet on the stove to keep the fat warm.
Once the pasta is cooked, reserve about 1 cup of pasta cooking water and then drain the pasta.
Add the drained vermicelli to the skillet with the pancetta, tossing to coat the pasta in the rendered fat.
Working quickly, pour the egg and cheese mixture over the hot pasta, tossing vigorously to coat. Use tongs or a pasta fork to ensure the sauce emulsifies into a creamy coating without scrambling the eggs.
If the sauce seems too thick, gradually add the reserved pasta water, a tablespoon at a time, until the desired consistency is reached.
Season to taste with an additional pinch of salt and a generous amount of freshly cracked black pepper.
Serve immediately, garnished with extra grated Pecorino Romano and a final sprinkle of black pepper, if desired.
Nutrition Facts
Calories |
2761 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.7 g | 148% | |
| Saturated Fat | 49.5 g | 248% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 3913 mg | 170% | |
| Total Carbohydrate | 311.1 g | 113% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 8.1 g | ||
| Protein | 122.3 g | 245% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 1430 mg | 110% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 1007 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
