Traditional Carbonara
Directions
- 1Slice the guanciale into thin strips, remove the rind, and dice into small to medium-sized pieces.
- 2Slice the guanciale into thin strips, remove the rind, and dice into small to medium-sized pieces.
- 3Slice the guanciale into thin strips, remove the rind, and dice into small to medium-sized pieces.
- 4Grate the cheese into a bowl.
- 5Grate the cheese into a bowl.
- 6Grate the cheese into a bowl.
- 7Add in the egg yolks and whisk until it all comes together.
- 8Add in the egg yolks and whisk until it all comes together.
- 9Add in the egg yolks and whisk until it all comes together.
- 10Cook the pasta as per the packet instructions.
- 11Cook the pasta as per the packet instructions.
- 12Cook the pasta as per the packet instructions.
- 13In a pan over a medium heat, add the guanciale and cook for four to five minutes until golden and the fat has rendered.
- 14In a pan over a medium heat, add the guanciale and cook for four to five minutes until golden and the fat has rendered.
- 15In a pan over a medium heat, add the guanciale and cook for four to five minutes until golden and the fat has rendered.
- 16Add the pasta straight into the pan with the guanciale.
- 17Add the pasta straight into the pan with the guanciale.
- 18Add the pasta straight into the pan with the guanciale.
- 19Give this a really good mix through so those oils can coat the pasta.
- 20Give this a really good mix through so those oils can coat the pasta.
- 21Give this a really good mix through so those oils can coat the pasta.
- 22Add in the egg and cheese mix and mix this around really quickly to avoid clumping.
- 23Add in the egg and cheese mix and mix this around really quickly to avoid clumping.
- 24Add in the egg and cheese mix and mix this around really quickly to avoid clumping.
- 25Add the pasta water in a little bit at a time until you get the perfect consistency.
- 26Add the pasta water in a little bit at a time until you get the perfect consistency.
- 27Add the pasta water in a little bit at a time until you get the perfect consistency.
- 28Serve in bowls and top with guanciale, freshly grated pecorino romano cheese, and cracked black pepper.
- 29Serve in bowls and top with guanciale, freshly grated pecorino romano cheese, and cracked black pepper.
- 30Serve in bowls and top with guanciale, freshly grated pecorino romano cheese, and cracked black pepper.
Ingredients
- 400 g Spaghetti
- 400 g Spaghetti
- 400 g Spaghetti
- 4 Large Free Range Egg Yolks
- 4 Large Free Range Egg Yolks
- 4 Large Free Range Egg Yolks
- 45 g Pecorino Romano Cheese, Freshly Grated
- 45 g Pecorino Romano Cheese, Freshly Grated
- 45 g Pecorino Romano Cheese, Freshly Grated
- 250 g Guanciale
- 250 g Guanciale
- 250 g Guanciale
- 1 pinch Black Pepper
- 1 pinch Black Pepper
- 1 pinch Black Pepper
Equipment
knifecutting boardgraterwhisklarge potlarge pantongsspatula