Spaghetti Carbonara
Directions
- 1Boil the spaghetti in a pot with a tiny amount of salt for 8 minutes.
- 2Boil the spaghetti in a pot with a tiny amount of salt for 8 minutes.
- 3Boil the spaghetti in a pot with a tiny amount of salt for 8 minutes.
- 4Remove the skin from Guanciale and roughly chop it into half-centimeter chunks.
- 5Remove the skin from Guanciale and roughly chop it into half-centimeter chunks.
- 6Remove the skin from Guanciale and roughly chop it into half-centimeter chunks.
- 7In a cold pan, add the chopped Guanciale over medium-high heat, and cook until the fat renders out.
- 8In a cold pan, add the chopped Guanciale over medium-high heat, and cook until the fat renders out.
- 9In a cold pan, add the chopped Guanciale over medium-high heat, and cook until the fat renders out.
- 10Crush the black peppercorns using a pestle and mortar and sift out the outer layer for milder pepper; keep the inner part for a hotter taste.
- 11Crush the black peppercorns using a pestle and mortar and sift out the outer layer for milder pepper; keep the inner part for a hotter taste.
- 12Crush the black peppercorns using a pestle and mortar and sift out the outer layer for milder pepper; keep the inner part for a hotter taste.
- 13Add the crushed pepper to the pan along with a whole clove of garlic.
- 14Add the crushed pepper to the pan along with a whole clove of garlic.
- 15Add the crushed pepper to the pan along with a whole clove of garlic.
- 16Remove the garlic from the pan, and turn off the heat.
- 17Remove the garlic from the pan, and turn off the heat.
- 18Remove the garlic from the pan, and turn off the heat.
- 19Add the cooked spaghetti and some of the cooking water to the pan and stir to create a creamy sauce.
- 20Add the cooked spaghetti and some of the cooking water to the pan and stir to create a creamy sauce.
- 21Add the cooked spaghetti and some of the cooking water to the pan and stir to create a creamy sauce.
- 22In a bowl, crack two eggs, add 20g of Pecorino Romano cheese and whisk together.
- 23In a bowl, crack two eggs, add 20g of Pecorino Romano cheese and whisk together.
- 24In a bowl, crack two eggs, add 20g of Pecorino Romano cheese and whisk together.
- 25Add the egg mixture to the spaghetti and stir until combined.
- 26Add the egg mixture to the spaghetti and stir until combined.
- 27Add the egg mixture to the spaghetti and stir until combined.
- 28Serve immediately with extra freshly grated Pecorino Romano cheese and freshly ground black pepper.
- 29Serve immediately with extra freshly grated Pecorino Romano cheese and freshly ground black pepper.
- 30Serve immediately with extra freshly grated Pecorino Romano cheese and freshly ground black pepper.
Ingredients
- 200 g spaghetti
- 200 g spaghetti
- 200 g spaghetti
- 80 g Guanciale
- 80 g Guanciale
- 80 g Guanciale
- 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 clove garlic
- 1 clove garlic
- 1 clove garlic
Equipment
panpotknifecutting boardpestle and mortarsievewhisk