Spaghetti Carbonara
Directions
- 1Cut the hard skin of the Guanciale and cut it into small pieces.
- 2Cut the hard skin of the Guanciale and cut it into small pieces.
- 3Cut the hard skin of the Guanciale and cut it into small pieces.
- 4Render down the Guanciale in a cold pan with no oil on medium heat.
- 5Render down the Guanciale in a cold pan with no oil on medium heat.
- 6Render down the Guanciale in a cold pan with no oil on medium heat.
- 7Separate the egg yolks from the egg whites.
- 8Separate the egg yolks from the egg whites.
- 9Separate the egg yolks from the egg whites.
- 10Grate Pecorino Romano and 3 year old Parmigiano-Reggiano cheese.
- 11Grate Pecorino Romano and 3 year old Parmigiano-Reggiano cheese.
- 12Grate Pecorino Romano and 3 year old Parmigiano-Reggiano cheese.
- 13In a bowl, mix the grated cheese, cracked pepper and egg yolks.
- 14In a bowl, mix the grated cheese, cracked pepper and egg yolks.
- 15In a bowl, mix the grated cheese, cracked pepper and egg yolks.
- 16Remove the crispy Guanciale from the pan and set aside.
- 17Remove the crispy Guanciale from the pan and set aside.
- 18Remove the crispy Guanciale from the pan and set aside.
- 19Add some reserved pasta water to the cheese and egg mixture and whisk until well tempered.
- 20Add some reserved pasta water to the cheese and egg mixture and whisk until well tempered.
- 21Add some reserved pasta water to the cheese and egg mixture and whisk until well tempered.
- 22Pour some Guanciale fat into the mixture.
- 23Pour some Guanciale fat into the mixture.
- 24Pour some Guanciale fat into the mixture.
- 25Add the cooked spaghetti to the cheese and egg mixture.
- 26Add the cooked spaghetti to the cheese and egg mixture.
- 27Add the cooked spaghetti to the cheese and egg mixture.
- 28Toss until well combined, ensuring no egg clumps are present.
- 29Toss until well combined, ensuring no egg clumps are present.
- 30Toss until well combined, ensuring no egg clumps are present.
- 31Serve, topping with extra crispy Guanciale and Pecorino Romano.
- 32Serve, topping with extra crispy Guanciale and Pecorino Romano.
- 33Serve, topping with extra crispy Guanciale and Pecorino Romano.
Ingredients
- 2 pieces Pecorino Romano
- 2 pieces Pecorino Romano
- 2 pieces Pecorino Romano
- 1 piece 3 year old Parmigiano-Reggiano
- 1 piece 3 year old Parmigiano-Reggiano
- 1 piece 3 year old Parmigiano-Reggiano
- 2 pieces egg yolks
- 2 pieces egg yolks
- 2 pieces egg yolks
- 1 piece Guanciale
- 1 piece Guanciale
- 1 piece Guanciale
- 1 box spaghetti
- 1 box spaghetti
- 1 box spaghetti
- 1 cracked pepper
- 1 cracked pepper
- 1 cracked pepper
- 1 portion pasta water
- 1 portion pasta water
- 1 portion pasta water
Equipment
knifecutting boardfrying panwhiskgrater