Carbonara
Directions
- 1Start with a "ciocolata", one whole egg, and three egg yolks.
- 2Add some fresh cracked pepper and some Parmigiano Reggiano.
- 3Give that a good mix.
- 4Use Guanciale, not bacon. Cut off the rind and slice it up into little sticks.
- 5Heavily salt boiling water and drop in your pasta.
- 6Slowly 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.
- 7Once 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.
- 8With your heat completely off, add back in a little bit of that pork fat and your pasta.
- 9Add a little bit of pasta water.
- 10Little by little, add in your eggs and cheese and mix it aggressively.
- 11Toss back in your guanciale.
- 12Add a little more Parmigiano Reggiano.
Ingredients
- 1 whole egg
- 3 egg yolks
- 1 pinch fresh cracked pepper
- 2 cups Parmigiano Reggiano
- 3 slices Guanciale
- 250 g Spaghetti
- 1 pinch salt
Equipment
bowlgraterknifepotfrying pantongsspatula
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