Pasta Carbonara
Directions
- 1Cut the guanciale into small pieces.
- 2Cut the guanciale into small pieces.
- 3Cut the guanciale into small pieces.
- 4Fry the guanciale until crispy, remove and set aside, reserving the rendered fat.
- 5Fry the guanciale until crispy, remove and set aside, reserving the rendered fat.
- 6Fry the guanciale until crispy, remove and set aside, reserving the rendered fat.
- 7Grate the pecorino romano cheese.
- 8Grate the pecorino romano cheese.
- 9Grate the pecorino romano cheese.
- 10In a bowl, whisk together the egg, egg yolk, and grated cheese.
- 11In a bowl, whisk together the egg, egg yolk, and grated cheese.
- 12In a bowl, whisk together the egg, egg yolk, and grated cheese.
- 13Season the egg mixture with salt and pepper.
- 14Season the egg mixture with salt and pepper.
- 15Season the egg mixture with salt and pepper.
- 16Cook the pasta until al dente.
- 17Cook the pasta until al dente.
- 18Cook the pasta until al dente.
- 19Add the pasta to the pan with the rendered guanciale fat.
- 20Add the pasta to the pan with the rendered guanciale fat.
- 21Add the pasta to the pan with the rendered guanciale fat.
- 22Add the egg mixture to the pasta and toss to combine.
- 23Add the egg mixture to the pasta and toss to combine.
- 24Add the egg mixture to the pasta and toss to combine.
- 25Serve immediately, topped with the crispy guanciale and extra cheese.
- 26Serve immediately, topped with the crispy guanciale and extra cheese.
- 27Serve immediately, topped with the crispy guanciale and extra cheese.
Ingredients
- 100 gr Guanciale
- 100 gr Guanciale
- 100 gr Guanciale
- 1 egg
- 1 egg
- 1 egg
- 1 egg yolk
- 1 egg yolk
- 1 egg yolk
- 0 Pecorino Romano
- 0 Pecorino Romano
- 0 Pecorino Romano
- 120 gr Pasta
- 120 gr Pasta
- 120 gr Pasta
Equipment
knifefrying pantongsgraterbowlwhiskpot