Spaghetti Carbonara
Directions
- 1Boil the pasta in salted water for 8 minutes.
- 2Boil the pasta in salted water for 8 minutes.
- 3Boil the pasta in salted water for 8 minutes.
- 4Meanwhile, chop the guanciale and fry it in a cold pan over medium high heat.
- 5Meanwhile, chop the guanciale and fry it in a cold pan over medium high heat.
- 6Meanwhile, chop the guanciale and fry it in a cold pan over medium high heat.
- 7Add crushed garlic to the pan.
- 8Add crushed garlic to the pan.
- 9Add crushed garlic to the pan.
- 10Remove garlic and turn the heat off.
- 11Remove garlic and turn the heat off.
- 12Remove garlic and turn the heat off.
- 13In a bowl, crack two eggs and add pecorino romano cheese.
- 14In a bowl, crack two eggs and add pecorino romano cheese.
- 15In a bowl, crack two eggs and add pecorino romano cheese.
- 16Whisk the egg mixture.
- 17Whisk the egg mixture.
- 18Whisk the egg mixture.
- 19Add the cooked spaghetti and a bit of pasta water to the pan with the guanciale.
- 20Add the cooked spaghetti and a bit of pasta water to the pan with the guanciale.
- 21Add the cooked spaghetti and a bit of pasta water to the pan with the guanciale.
- 22Toss the spaghetti in the pan until a creamy sauce is emulsified.
- 23Toss the spaghetti in the pan until a creamy sauce is emulsified.
- 24Toss the spaghetti in the pan until a creamy sauce is emulsified.
- 25Serve and add more black pepper to taste.
- 26Serve and add more black pepper to taste.
- 27Serve and add more black pepper to taste.
Ingredients
- 800 g guanciale
- 800 g guanciale
- 800 g guanciale
- 1 spaghetti
- 1 spaghetti
- 1 spaghetti
- 20 g pecorino romano cheese
- 20 g pecorino romano cheese
- 20 g pecorino romano cheese
- 2 free range eggs
- 2 free range eggs
- 2 free range eggs
- 1 tsp black peppercorns
- 1 tsp black peppercorns
- 1 tsp black peppercorns
- 1 garlic
- 1 garlic
- 1 garlic
Equipment
knifecutting boardfrying panpotpestle and mortargraterwhisk