Carbonara Romana
Directions
- 1Cut the guanciale into large cubes.
- 2Cut the guanciale into large cubes.
- 3Cut the guanciale into large cubes.
- 4Place the guanciale in a cold frying pan over medium heat; it will release its fat and fry in it.
- 5Place the guanciale in a cold frying pan over medium heat; it will release its fat and fry in it.
- 6Place the guanciale in a cold frying pan over medium heat; it will release its fat and fry in it.
- 7Set aside the guanciale and save the fat.
- 8Set aside the guanciale and save the fat.
- 9Set aside the guanciale and save the fat.
- 10Cook 150 grams of spaghetti in boiling salted water.
- 11Cook 150 grams of spaghetti in boiling salted water.
- 12Cook 150 grams of spaghetti in boiling salted water.
- 13In a bowl, add four egg yolks, 30 grams of grated Grana Padano, and 20 grams of Pecorino Romano. You can use 50 grams of one cheese or substitute it with Parmesan.
- 14In a bowl, add four egg yolks, 30 grams of grated Grana Padano, and 20 grams of Pecorino Romano. You can use 50 grams of one cheese or substitute it with Parmesan.
- 15In a bowl, add four egg yolks, 30 grams of grated Grana Padano, and 20 grams of Pecorino Romano. You can use 50 grams of one cheese or substitute it with Parmesan.
- 16Add freshly ground black pepper and mix.
- 17Add freshly ground black pepper and mix.
- 18Add freshly ground black pepper and mix.
- 19Reserve 200 milliliters of the pasta cooking water and drain the spaghetti.
- 20Reserve 200 milliliters of the pasta cooking water and drain the spaghetti.
- 21Reserve 200 milliliters of the pasta cooking water and drain the spaghetti.
- 22Do not throw away the water, we're going to make a bain-marie.
- 23Do not throw away the water, we're going to make a bain-marie.
- 24Do not throw away the water, we're going to make a bain-marie.
- 25Place the egg bowl over the boiling water and add the guanciale fat.
- 26Place the egg bowl over the boiling water and add the guanciale fat.
- 27Place the egg bowl over the boiling water and add the guanciale fat.
- 28Emulsify the mixture and add a little water, stirring to create an airy and light sauce.
- 29Emulsify the mixture and add a little water, stirring to create an airy and light sauce.
- 30Emulsify the mixture and add a little water, stirring to create an airy and light sauce.
- 31Once the spaghetti is cooked, mix it with the sauce, adding water little by little until the creamy sauce is formed.
- 32Once the spaghetti is cooked, mix it with the sauce, adding water little by little until the creamy sauce is formed.
- 33Once the spaghetti is cooked, mix it with the sauce, adding water little by little until the creamy sauce is formed.
- 34Serve, garnish with Pecorino Romano, guanciale, and freshly ground black pepper.
- 35Serve, garnish with Pecorino Romano, guanciale, and freshly ground black pepper.
- 36Serve, garnish with Pecorino Romano, guanciale, and freshly ground black pepper.
Ingredients
- 150 grams guanciale
- 150 grams guanciale
- 150 grams guanciale
- 150 grams spaghetti
- 150 grams spaghetti
- 150 grams spaghetti
- 4 yolks eggs
- 4 yolks eggs
- 4 yolks eggs
- 30 grams grana padano
- 30 grams grana padano
- 30 grams grana padano
- 20 grams pecorino romano
- 20 grams pecorino romano
- 20 grams pecorino romano
- 1 pinch black pepper
- 1 pinch black pepper
- 1 pinch black pepper
- 200 ml water
- 200 ml water
- 200 ml water
Equipment
knifefrying panwhisklarge potbowl