Carbonara
Directions
- 1Cut the guanciale into small pieces.
- 2Cut the guanciale into small pieces.
- 3Cut the guanciale into small pieces.
- 4Grate the Pecorino Romano cheese.
- 5Grate the Pecorino Romano cheese.
- 6Grate the Pecorino Romano cheese.
- 7Toast the peppercorns in a pan and grind them using a mortar and pestle.
- 8Toast the peppercorns in a pan and grind them using a mortar and pestle.
- 9Toast the peppercorns in a pan and grind them using a mortar and pestle.
- 10Fry the guanciale until crispy.
- 11Fry the guanciale until crispy.
- 12Fry the guanciale until crispy.
- 13In a bowl, whisk together the egg yolks with the grated cheese and ground pepper.
- 14In a bowl, whisk together the egg yolks with the grated cheese and ground pepper.
- 15In a bowl, whisk together the egg yolks with the grated cheese and ground pepper.
- 16Cook the spaghetti according to package directions.
- 17Cook the spaghetti according to package directions.
- 18Cook the spaghetti according to package directions.
- 19Add the cooked spaghetti to the pan with the guanciale.
- 20Add the cooked spaghetti to the pan with the guanciale.
- 21Add the cooked spaghetti to the pan with the guanciale.
- 22Add the egg yolk mixture to the pasta and stir until well combined.
- 23Add the egg yolk mixture to the pasta and stir until well combined.
- 24Add the egg yolk mixture to the pasta and stir until well combined.
- 25Serve the pasta and garnish with extra cheese and guanciale.
- 26Serve the pasta and garnish with extra cheese and guanciale.
- 27Serve the pasta and garnish with extra cheese and guanciale.
Ingredients
- 100 grams guanciale
- 100 grams guanciale
- 100 grams guanciale
- 50 grams Pecorino Romano cheese
- 50 grams Pecorino Romano cheese
- 50 grams Pecorino Romano cheese
- 15 grams black peppercorns
- 15 grams black peppercorns
- 15 grams black peppercorns
- 4 eggs
- 4 eggs
- 4 eggs
- 300 grams spaghetti
- 300 grams spaghetti
- 300 grams spaghetti
Equipment
knifegraterfrying panmortar and pestlebowlspatulapot