Carbonara

3 mins
Serves 1
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Directions

  1. 1Cut the guanciale into small cubes.
  2. 2Cut the guanciale into small cubes.
  3. 3Cut the guanciale into small cubes.
  4. 4Fry the guanciale in a pan.
  5. 5Fry the guanciale in a pan.
  6. 6Fry the guanciale in a pan.
  7. 7Grind the black pepper.
  8. 8Grind the black pepper.
  9. 9Grind the black pepper.
  10. 10Grate the pecorino romano cheese.
  11. 11Grate the pecorino romano cheese.
  12. 12Grate the pecorino romano cheese.
  13. 13Separate the egg yolks from the whites.
  14. 14Separate the egg yolks from the whites.
  15. 15Separate the egg yolks from the whites.
  16. 16Mix the egg yolks with the pecorino romano cheese and black pepper.
  17. 17Mix the egg yolks with the pecorino romano cheese and black pepper.
  18. 18Mix the egg yolks with the pecorino romano cheese and black pepper.
  19. 19Cook the spaghetti.
  20. 20Cook the spaghetti.
  21. 21Cook the spaghetti.
  22. 22Add the cooked spaghetti to the pan with the egg mixture.
  23. 23Add the cooked spaghetti to the pan with the egg mixture.
  24. 24Add the cooked spaghetti to the pan with the egg mixture.
  25. 25Serve and garnish with extra pecorino romano cheese.
  26. 26Serve and garnish with extra pecorino romano cheese.
  27. 27Serve and garnish with extra pecorino romano cheese.

Ingredients

  • 1 guanciale
  • 1 guanciale
  • 1 guanciale
  • 1 tbsp black pepper
  • 1 tbsp black pepper
  • 1 tbsp black pepper
  • 100 g pecorino romano cheese
  • 100 g pecorino romano cheese
  • 100 g pecorino romano cheese
  • 5 eggs
  • 5 eggs
  • 5 eggs
  • 1 portion spaghetti
  • 1 portion spaghetti
  • 1 portion spaghetti

Equipment

knifecutting boardfrying panwooden spoonmortar and pestlebox grater