Carbonara
Serves 1
Directions
- 1Clean and slice the guanciale into strips.
- 2Grate the parmesan and pecorino romano blend.
- 3In a bowl, mix the egg yolks with the cheese and a generous amount of black pepper.
- 4Fry the guanciale in a pan over medium-high heat until crispy. Remove the guanciale from the pan but keep some fat in the pan.
- 5Add some guanciale fat to the egg and cheese mixture and mix.
- 6Cook the spaghetti in boiling salted water.
- 7Warm the bowl containing the egg and cheese mixture over the pasta water.
- 8Add the cooked pasta to the pan with the remaining guanciale fat and a little pasta water.
- 9Add most of the fried guanciale to the pasta in the pan, tossing to combine.
- 10Transfer the pasta to the bowl with the egg and cheese mixture and mix thoroughly to create a creamy sauce, adding more pasta water as needed to reach desired consistency.
- 11Serve the carbonara topped with additional pecorino romano, black pepper, and the remaining guanciale.
Ingredients
- 50 g guanciale
- 2 egg yolk
- 50 g parmigiano reggiano and pecorino romano blend
- black pepper
- spaghetti
- salt
Equipment
knifebox graterbowlpantongsslotted spoonsilicone spatulaladle
