Spaghetti Carbonara
Directions
- 1Cut the guanciale into small pieces.
- 2Cut the guanciale into small pieces.
- 3Cut the guanciale into small pieces.
- 4Fry the guanciale in a pan until crispy.
- 5Fry the guanciale in a pan until crispy.
- 6Fry the guanciale in a pan until crispy.
- 7Strain the rendered fat from the guanciale, reserving the fat for the sauce.
- 8Strain the rendered fat from the guanciale, reserving the fat for the sauce.
- 9Strain the rendered fat from the guanciale, reserving the fat for the sauce.
- 10Grind the black peppercorns.
- 11Grind the black peppercorns.
- 12Grind the black peppercorns.
- 13Grate the parmesan cheese.
- 14Grate the parmesan cheese.
- 15Grate the parmesan cheese.
- 16Separate the egg yolks from the egg whites, keeping only the yolks.
- 17Separate the egg yolks from the egg whites, keeping only the yolks.
- 18Separate the egg yolks from the egg whites, keeping only the yolks.
- 19Combine the egg yolks, parmesan, pepper, and reserved guanciale fat in a bowl. Whisk until well combined.
- 20Combine the egg yolks, parmesan, pepper, and reserved guanciale fat in a bowl. Whisk until well combined.
- 21Combine the egg yolks, parmesan, pepper, and reserved guanciale fat in a bowl. Whisk until well combined.
- 22Cook spaghetti in boiling water until al dente.
- 23Cook spaghetti in boiling water until al dente.
- 24Cook spaghetti in boiling water until al dente.
- 25Add the cooked spaghetti to the pan with the sauce and toss to coat.
- 26Add the cooked spaghetti to the pan with the sauce and toss to coat.
- 27Add the cooked spaghetti to the pan with the sauce and toss to coat.
- 28Add the fried guanciale to the pasta and mix.
- 29Add the fried guanciale to the pasta and mix.
- 30Add the fried guanciale to the pasta and mix.
- 31Serve immediately, garnished with freshly grated parmesan and freshly cracked pepper.
- 32Serve immediately, garnished with freshly grated parmesan and freshly cracked pepper.
- 33Serve immediately, garnished with freshly grated parmesan and freshly cracked pepper.
Ingredients
- 200 grams guanciale
- 200 grams guanciale
- 200 grams guanciale
- 1 tablespoon black peppercorns
- 1 tablespoon black peppercorns
- 1 tablespoon black peppercorns
- 100 grams parmesan cheese
- 100 grams parmesan cheese
- 100 grams parmesan cheese
- 4 eggs
- 4 eggs
- 4 eggs
- 300 grams spaghetti
- 300 grams spaghetti
- 300 grams spaghetti
- 1.5 liters water
- 1.5 liters water
- 1.5 liters water
Equipment
knifecutting boardfrying panfine-mesh sievemetal containermortar and pestlebox gratersmall bowllarge bowlsaucepanspatulatongsplatefork