Carbonara Spaghetti
Directions
- 1Cut the guanciale into small pieces.
- 2Cut the guanciale into small pieces.
- 3Cut the guanciale into small pieces.
- 4Fry the guanciale in a pan.
- 5Fry the guanciale in a pan.
- 6Fry the guanciale in a pan.
- 7In a bowl, whisk the egg yolks.
- 8In a bowl, whisk the egg yolks.
- 9In a bowl, whisk the egg yolks.
- 10Add a little bit of the guanciale's cooking water to the egg yolks.
- 11Add a little bit of the guanciale's cooking water to the egg yolks.
- 12Add a little bit of the guanciale's cooking water to the egg yolks.
- 13Grate the pecorino romano cheese and add it to the egg yolks.
- 14Grate the pecorino romano cheese and add it to the egg yolks.
- 15Grate the pecorino romano cheese and add it to the egg yolks.
- 16Add freshly ground black pepper to the egg yolk mixture.
- 17Add freshly ground black pepper to the egg yolk mixture.
- 18Add freshly ground black pepper to the egg yolk mixture.
- 19Boil salted water in a pot.
- 20Boil salted water in a pot.
- 21Boil salted water in a pot.
- 22Cook the spaghetti until al dente.
- 23Cook the spaghetti until al dente.
- 24Cook the spaghetti until al dente.
- 25Add the cooked spaghetti to the pan with the guanciale, using a little bit of the pasta cooking water to help with the sauce.
- 26Add the cooked spaghetti to the pan with the guanciale, using a little bit of the pasta cooking water to help with the sauce.
- 27Add the cooked spaghetti to the pan with the guanciale, using a little bit of the pasta cooking water to help with the sauce.
- 28Add the egg yolk mixture to the spaghetti in the pan.
- 29Add the egg yolk mixture to the spaghetti in the pan.
- 30Add the egg yolk mixture to the spaghetti in the pan.
- 31Toss the spaghetti and sauce together to coat evenly.
- 32Toss the spaghetti and sauce together to coat evenly.
- 33Toss the spaghetti and sauce together to coat evenly.
- 34Serve the spaghetti topped with more guanciale and freshly ground black pepper.
- 35Serve the spaghetti topped with more guanciale and freshly ground black pepper.
- 36Serve the spaghetti topped with more guanciale and freshly ground black pepper.
Ingredients
- 1 portion spaghetti
- 1 portion spaghetti
- 1 portion spaghetti
- 100 grams guanciale
- 100 grams guanciale
- 100 grams guanciale
- 100 grams pecorino romano cheese
- 100 grams pecorino romano cheese
- 100 grams pecorino romano cheese
- 3 whole eggs
- 3 whole eggs
- 3 whole eggs
- 1 pinch black pepper
- 1 pinch black pepper
- 1 pinch black pepper
- 1 pinch salt
- 1 pinch salt
- 1 pinch salt
Equipment
knifefrying panbowlwhiskgraterpotpasta serverplatepepper mill