Carbonara

Name: Carbonara
Cuisine: Italian
Ingredients: guanciale; black peppercorns; Parmigiano Reggiano; 4 egg yolks; Spaghetti

Serves 1

Serves 1

Directions

1Remove the guanciale from its wrapping.
2Slice the guanciale into strips.
3Dice the guanciale into small cubes.
4Transfer the diced guanciale into a pan and cook until crispy.
5Drain the rendered fat from the guanciale, saving it in a separate bowl.
6Transfer the crispy guanciale to a container and set aside.
7Add black peppercorns to the pan and toast them.
8Transfer the toasted peppercorns to a mortar and pestle.
9Grind the peppercorns until coarsely crushed.
10Unwrap the Parmigiano Reggiano.
11Grate the Parmigiano Reggiano using a grater.
12Separate four egg yolks into a bowl.
13Add the grated Parmigiano Reggiano, ground pepper, and reserved guanciale fat to the egg yolks.
14Mix the ingredients thoroughly to form a thick, creamy paste.
15Boil spaghetti in a pot of water.
16Add 1/4 cup of the pasta water to the egg mixture and stir to loosen the sauce.
17Transfer the cooked spaghetti into the pan with the sauce.
18Stir the spaghetti until fully coated with the sauce.
19Add the crispy guanciale to the spaghetti and mix well.
20Serve the carbonara on a plate.
21Drizzle extra sauce over the spaghetti.
22Sprinkle additional black pepper and grated Parmigiano Reggiano.
23Top with more crispy guanciale.
24Enjoy your Carbonara.

cutting boardknifepanstrainerbowlmortar and pestlegraterspatulapottongs

Serves 1

Serves 1

1Remove the guanciale from its wrapping.
2Slice the guanciale into strips.
3Dice the guanciale into small cubes.
4Transfer the diced guanciale into a pan and cook until crispy.
5Drain the rendered fat from the guanciale, saving it in a separate bowl.
6Transfer the crispy guanciale to a container and set aside.
7Add black peppercorns to the pan and toast them.
8Transfer the toasted peppercorns to a mortar and pestle.
9Grind the peppercorns until coarsely crushed.
10Unwrap the Parmigiano Reggiano.
11Grate the Parmigiano Reggiano using a grater.
12Separate four egg yolks into a bowl.
13Add the grated Parmigiano Reggiano, ground pepper, and reserved guanciale fat to the egg yolks.
14Mix the ingredients thoroughly to form a thick, creamy paste.
15Boil spaghetti in a pot of water.
16Add 1/4 cup of the pasta water to the egg mixture and stir to loosen the sauce.
17Transfer the cooked spaghetti into the pan with the sauce.
18Stir the spaghetti until fully coated with the sauce.
19Add the crispy guanciale to the spaghetti and mix well.
20Serve the carbonara on a plate.
21Drizzle extra sauce over the spaghetti.
22Sprinkle additional black pepper and grated Parmigiano Reggiano.
23Top with more crispy guanciale.
24Enjoy your Carbonara.