Carbonara
Serves 1
Directions
- 1Cut the guanciale into large cubes.
- 2Cut the guanciale into large cubes.
- 3Cut the guanciale into large cubes.
- 4Put them in a cold pan over medium heat.
- 5Put them in a cold pan over medium heat.
- 6Put them in a cold pan over medium heat.
- 7Reserve guanciale and the grease.
- 8Reserve guanciale and the grease.
- 9Reserve guanciale and the grease.
- 10Add spaghetti to boiling salted water.
- 11Add spaghetti to boiling salted water.
- 12Add spaghetti to boiling salted water.
- 13In a bowl, add four egg yolks, 30 grams of grated grana padano and 20 of pecorino romano.
- 14In a bowl, add four egg yolks, 30 grams of grated grana padano and 20 of pecorino romano.
- 15In a bowl, add four egg yolks, 30 grams of grated grana padano and 20 of pecorino romano.
- 16Add freshly ground black pepper and mix.
- 17Add freshly ground black pepper and mix.
- 18Add freshly ground black pepper and mix.
- 19Reserve 200 ml of the cooking water.
- 20Reserve 200 ml of the cooking water.
- 21Reserve 200 ml of the cooking water.
- 22Drain the spaghetti.
- 23Drain the spaghetti.
- 24Drain the spaghetti.
- 25Make a bain-marie.
- 26Make a bain-marie.
- 27Make a bain-marie.
- 28Put the bowl of eggs on top of the boiling water and add the guanciale fat.
- 29Put the bowl of eggs on top of the boiling water and add the guanciale fat.
- 30Put the bowl of eggs on top of the boiling water and add the guanciale fat.
- 31Emulsify it and then add a splash of water and beat, creating an airy and light sauce.
- 32Emulsify it and then add a splash of water and beat, creating an airy and light sauce.
- 33Emulsify it and then add a splash of water and beat, creating an airy and light sauce.
- 34When thickened, add the spaghetti and mix, adding water little by little until the sauce is created, creamy and unctuous.
- 35When thickened, add the spaghetti and mix, adding water little by little until the sauce is created, creamy and unctuous.
- 36When thickened, add the spaghetti and mix, adding water little by little until the sauce is created, creamy and unctuous.
- 37Serve and top with pecorino romano, guanciale and freshly ground black pepper.
- 38Serve and top with pecorino romano, guanciale and freshly ground black pepper.
- 39Serve and top with pecorino romano, guanciale and freshly ground black pepper.
Ingredients
- guanciale
- guanciale
- guanciale
- 150 grams spaghetti
- 150 grams spaghetti
- 150 grams spaghetti
- 4 egg yolks
- 4 egg yolks
- 4 egg yolks
- 30 grams grana padano
- 30 grams grana padano
- 30 grams grana padano
- 20 grams pecorino romano
- 20 grams pecorino romano
- 20 grams pecorino romano
- black pepper
- black pepper
- black pepper
Equipment
knifecutting boardpanpotbowlwhisktongs
Tips
- You can use 50 grams of only grana padano or substitute both cheese for parmesan.