Spaghetti alla Carbonara

25 mins
Serves 4
https://ricette.giallozafferano.it/Spaghetti-alla-Carbonara.html

Directions

  1. 1Bring salted water to a boil in a pot for the pasta.
  2. 2Bring salted water to a boil in a pot for the pasta.
  3. 3Bring salted water to a boil in a pot for the pasta.
  4. 4Remove the rind from the guanciale, slice it, and cut into 1cm thick strips.
  5. 5Remove the rind from the guanciale, slice it, and cut into 1cm thick strips.
  6. 6Remove the rind from the guanciale, slice it, and cut into 1cm thick strips.
  7. 7In a non-stick pan, brown the guanciale over medium-high heat for about 10 minutes (be careful not to burn it).
  8. 8In a non-stick pan, brown the guanciale over medium-high heat for about 10 minutes (be careful not to burn it).
  9. 9In a non-stick pan, brown the guanciale over medium-high heat for about 10 minutes (be careful not to burn it).
  10. 10Meanwhile, cook the spaghetti until al dente.
  11. 11Meanwhile, cook the spaghetti until al dente.
  12. 12Meanwhile, cook the spaghetti until al dente.
  13. 13In a bowl, whisk together the egg yolks, Pecorino Romano cheese, and black pepper until smooth.
  14. 14In a bowl, whisk together the egg yolks, Pecorino Romano cheese, and black pepper until smooth.
  15. 15In a bowl, whisk together the egg yolks, Pecorino Romano cheese, and black pepper until smooth.
  16. 16Once the guanciale is cooked, remove it from the pan, leaving the cooking fat behind.
  17. 17Once the guanciale is cooked, remove it from the pan, leaving the cooking fat behind.
  18. 18Once the guanciale is cooked, remove it from the pan, leaving the cooking fat behind.
  19. 19Add a spoonful of pasta water to the pan with the guanciale fat.
  20. 20Add a spoonful of pasta water to the pan with the guanciale fat.
  21. 21Add a spoonful of pasta water to the pan with the guanciale fat.
  22. 22Drain the pasta and add it to the pan with the cooking fat.
  23. 23Drain the pasta and add it to the pan with the cooking fat.
  24. 24Drain the pasta and add it to the pan with the cooking fat.
  25. 25Remove from heat and add the egg yolk mixture.
  26. 26Remove from heat and add the egg yolk mixture.
  27. 27Remove from heat and add the egg yolk mixture.
  28. 28Mix quickly to combine, adding a little pasta water if needed to create a creamy consistency.
  29. 29Mix quickly to combine, adding a little pasta water if needed to create a creamy consistency.
  30. 30Mix quickly to combine, adding a little pasta water if needed to create a creamy consistency.
  31. 31Add the guanciale, mix again, and serve immediately with extra Pecorino cheese and black pepper on top
  32. 32Add the guanciale, mix again, and serve immediately with extra Pecorino cheese and black pepper on top
  33. 33Add the guanciale, mix again, and serve immediately with extra Pecorino cheese and black pepper on top

Ingredients

  • 320 g Spaghetti
  • 320 g Spaghetti
  • 320 g Spaghetti
  • 150 g Guanciale, cotenna removed, sliced and cut into strips about 1cm thick
  • 150 g Guanciale, cotenna removed, sliced and cut into strips about 1cm thick
  • 150 g Guanciale, cotenna removed, sliced and cut into strips about 1cm thick
  • 6 Egg yolks (medium eggs)
  • 6 Egg yolks (medium eggs)
  • 6 Egg yolks (medium eggs)
  • 50 g Pecorino Romano DOP
  • 50 g Pecorino Romano DOP
  • 50 g Pecorino Romano DOP
  • 1 a pinch Black pepper
  • 1 a pinch Black pepper
  • 1 a pinch Black pepper

Equipment

potpadella antiaderenteciotolawhisk