Carbonara
Directions
- 1Start with a "ciocolata", one whole egg, and three egg yolks.
- 2Start with a "ciocolata", one whole egg, and three egg yolks.
- 3Start with a "ciocolata", one whole egg, and three egg yolks.
- 4Add some fresh cracked pepper and some Parmigiano Reggiano.
- 5Add some fresh cracked pepper and some Parmigiano Reggiano.
- 6Add some fresh cracked pepper and some Parmigiano Reggiano.
- 7Give that a good mix.
- 8Give that a good mix.
- 9Give that a good mix.
- 10Use Guanciale, not bacon. Cut off the rind and slice it up into little sticks.
- 11Use Guanciale, not bacon. Cut off the rind and slice it up into little sticks.
- 12Use Guanciale, not bacon. Cut off the rind and slice it up into little sticks.
- 13Heavily salt boiling water and drop in your pasta.
- 14Heavily salt boiling water and drop in your pasta.
- 15Heavily salt boiling water and drop in your pasta.
- 16Slowly render your guanciale in a pan. There is so much fat already in the pork that you don't have to add any food lube.
- 17Slowly render your guanciale in a pan. There is so much fat already in the pork that you don't have to add any food lube.
- 18Slowly render your guanciale in a pan. There is so much fat already in the pork that you don't have to add any food lube.
- 19Once it's just a little bit crispy, remove it and carefully pour out that pork fat and remove all these little bits from the pan.
- 20Once it's just a little bit crispy, remove it and carefully pour out that pork fat and remove all these little bits from the pan.
- 21Once it's just a little bit crispy, remove it and carefully pour out that pork fat and remove all these little bits from the pan.
- 22With your heat completely off, add back in a little bit of that pork fat and your pasta.
- 23With your heat completely off, add back in a little bit of that pork fat and your pasta.
- 24With your heat completely off, add back in a little bit of that pork fat and your pasta.
- 25Add a little bit of pasta water.
- 26Add a little bit of pasta water.
- 27Add a little bit of pasta water.
- 28Little by little, add in your eggs and cheese and mix it aggressively.
- 29Little by little, add in your eggs and cheese and mix it aggressively.
- 30Little by little, add in your eggs and cheese and mix it aggressively.
- 31Toss back in your guanciale.
- 32Toss back in your guanciale.
- 33Toss back in your guanciale.
- 34Add a little more Parmigiano Reggiano.
- 35Add a little more Parmigiano Reggiano.
- 36Add a little more Parmigiano Reggiano.
Ingredients
- 1 whole egg
- 1 whole egg
- 1 whole egg
- 3 egg yolks
- 3 egg yolks
- 3 egg yolks
- 1 pinch fresh cracked pepper
- 1 pinch fresh cracked pepper
- 1 pinch fresh cracked pepper
- 2 cups Parmigiano Reggiano
- 2 cups Parmigiano Reggiano
- 2 cups Parmigiano Reggiano
- 3 slices Guanciale
- 3 slices Guanciale
- 3 slices Guanciale
- 250 g Spaghetti
- 250 g Spaghetti
- 250 g Spaghetti
- 1 pinch salt
- 1 pinch salt
- 1 pinch salt
Equipment
bowlgraterknifepotfrying pantongsspatula