Spaghetti Carbonara
Directions
- 1Cut the guanciale into small pieces.
- 2Fry the guanciale in a pan until crispy.
- 3Strain the rendered fat from the guanciale, reserving the fat for the sauce.
- 4Grind the black peppercorns.
- 5Grate the parmesan cheese.
- 6Separate the egg yolks from the egg whites, keeping only the yolks.
- 7Combine the egg yolks, parmesan, pepper, and reserved guanciale fat in a bowl. Whisk until well combined.
- 8Cook spaghetti in boiling water until al dente.
- 9Add the cooked spaghetti to the pan with the sauce and toss to coat.
- 10Add the fried guanciale to the pasta and mix.
- 11Serve immediately, garnished with freshly grated parmesan and freshly cracked pepper.
Ingredients
- 200 grams guanciale
- 1 tablespoon black peppercorns
- 100 grams parmesan cheese
- 4 eggs
- 300 grams spaghetti
- 1.5 liters water
Equipment
knifecutting boardfrying panfine-mesh sievemetal containermortar and pestlebox gratersmall bowllarge bowlsaucepanspatulatongsplatefork
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