Spaghetti alla Carbonara
Directions
- 1Bring salted water to a boil in a pot for the pasta.
- 2Remove the rind from the guanciale, slice it, and cut into 1cm thick strips.
- 3In a non-stick pan, brown the guanciale over medium-high heat for about 10 minutes (be careful not to burn it).
- 4Meanwhile, cook the spaghetti until al dente.
- 5In a bowl, whisk together the egg yolks, Pecorino Romano cheese, and black pepper until smooth.
- 6Once the guanciale is cooked, remove it from the pan, leaving the cooking fat behind.
- 7Add a spoonful of pasta water to the pan with the guanciale fat.
- 8Drain the pasta and add it to the pan with the cooking fat.
- 9Remove from heat and add the egg yolk mixture.
- 10Mix quickly to combine, adding a little pasta water if needed to create a creamy consistency.
- 11Add the guanciale, mix again, and serve immediately with extra Pecorino cheese and black pepper on top
Ingredients
- 320 g Spaghetti
- 150 g Guanciale, cotenna removed, sliced and cut into strips about 1cm thick
- 6 Egg yolks (medium eggs)
- 50 g Pecorino Romano DOP
- 1 a pinch Black pepper
Equipment
potpadella antiaderenteciotolawhisk
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