Carbonara Spaghetti
Directions
- 1Cut the guanciale into small pieces and fry it in a pan until crisp.
- 2Cut the guanciale into small pieces and fry it in a pan until crisp.
- 3Cut the guanciale into small pieces and fry it in a pan until crisp.
- 4In a double boiler, whisk three egg yolks with a pinch of black pepper.
- 5In a double boiler, whisk three egg yolks with a pinch of black pepper.
- 6In a double boiler, whisk three egg yolks with a pinch of black pepper.
- 7Add the rendered fat from the guanciale to the egg yolks and whisk until combined.
- 8Add the rendered fat from the guanciale to the egg yolks and whisk until combined.
- 9Add the rendered fat from the guanciale to the egg yolks and whisk until combined.
- 10Grate the pecorino romano cheese into the egg yolk mixture and mix well.
- 11Grate the pecorino romano cheese into the egg yolk mixture and mix well.
- 12Grate the pecorino romano cheese into the egg yolk mixture and mix well.
- 13Boil the spaghetti until al dente.
- 14Boil the spaghetti until al dente.
- 15Boil the spaghetti until al dente.
- 16Add the cooked spaghetti to the pan with the guanciale and mix well with the egg yolk and cheese mixture. The residual heat from the pasta cooks the sauce.
- 17Add the cooked spaghetti to the pan with the guanciale and mix well with the egg yolk and cheese mixture. The residual heat from the pasta cooks the sauce.
- 18Add the cooked spaghetti to the pan with the guanciale and mix well with the egg yolk and cheese mixture. The residual heat from the pasta cooks the sauce.
- 19Serve the spaghetti immediately, topped with the crisp guanciale and extra black pepper.
- 20Serve the spaghetti immediately, topped with the crisp guanciale and extra black pepper.
- 21Serve the spaghetti immediately, topped with the crisp guanciale and extra black pepper.
Ingredients
- 1 portion spaghetti
- 1 portion spaghetti
- 1 portion spaghetti
- 100 grams guanciale
- 100 grams guanciale
- 100 grams guanciale
- 100 grams pecorino romano cheese
- 100 grams pecorino romano cheese
- 100 grams pecorino romano cheese
- 3 units eggs
- 3 units eggs
- 3 units eggs
- 1 pinch black pepper
- 1 pinch black pepper
- 1 pinch black pepper
Equipment
knifefrying pandouble boilerwhiskgraterlarge potpasta serverwooden spoonpepper mill