Spaghetti Carbonara

Name: Spaghetti Carbonara
Yield: 2 servings
Cuisine: Italian
Ingredients: Guanciale; 20 grams Pecorino Romano cheese; free-range organic egg; pasta; black peppercorns; garlic; salt

Serves 2

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Spaghetti Carbonara

youtube.com

Serves 2

Directions

1Grab the pasta by two hands, twist it, and put it into the water.
2Put a tiny amount of salt in the pasta water.
3Remove the skin from the guanciale.
4Take a one-centimeter slice of guanciale and roughly chop it into half-centimeter chunks.
5Place the chopped guanciale into a cold pan and turn the heat to medium-high to render the fat.
6Give the garlic a crack and put it in the pan with the guanciale.
7Crack black peppercorns in a pestle and mortar, then sieve them to separate the outer skin from the hotter inside part.
8Crack an egg into a bowl and add about 20 grams of pecorino romano, then whisk it up.
9Once the guanciale is golden, remove the garlic from the pan and turn off the heat.
10Drag the pasta and some pasta water into the pan with the guanciale fat.
11Toss the pasta with the guanciale and fat, adding more liquid from the pasta water as needed to emulsify and create a creamy sauce.
12Only when the frying sound stops, add the egg mixture while tossing.
13Finish with more black pepper.
14Serve with a finishing of pecorino romano.

Ingredients

Guanciale
20 grams Pecorino Romano cheese
free-range organic egg
pasta
black peppercorns
garlic
salt

Equipment

panpestle and mortarsievebowl

Tips

Twist the pasta when adding it to water to prevent sticking.
Add only a tiny amount of salt to the pasta water because the cheese and guanciale are salty.
Start cooking guanciale in a cold pan on medium-high heat to render the fat out.
Crack peppercorns and sieve them to get the hotter inner part for a good, hot carbonara.
Do not overcook the eggs; whisk them with pecorino romano.
Use pasta water to emulsify with the guanciale fat to create a creamy sauce, stopping the frying action.

Spaghetti Carbonara

Serves 2

youtube.com

Spaghetti Carbonara

youtube.com

Serves 2

Directions

1Grab the pasta by two hands, twist it, and put it into the water.
2Put a tiny amount of salt in the pasta water.
3Remove the skin from the guanciale.
4Take a one-centimeter slice of guanciale and roughly chop it into half-centimeter chunks.
5Place the chopped guanciale into a cold pan and turn the heat to medium-high to render the fat.
6Give the garlic a crack and put it in the pan with the guanciale.
7Crack black peppercorns in a pestle and mortar, then sieve them to separate the outer skin from the hotter inside part.
8Crack an egg into a bowl and add about 20 grams of pecorino romano, then whisk it up.
9Once the guanciale is golden, remove the garlic from the pan and turn off the heat.
10Drag the pasta and some pasta water into the pan with the guanciale fat.
11Toss the pasta with the guanciale and fat, adding more liquid from the pasta water as needed to emulsify and create a creamy sauce.
12Only when the frying sound stops, add the egg mixture while tossing.
13Finish with more black pepper.
14Serve with a finishing of pecorino romano.

Ingredients

Guanciale
20 grams Pecorino Romano cheese
free-range organic egg
pasta
black peppercorns
garlic
salt

Equipment

panpestle and mortarsievebowl

Tips

Twist the pasta when adding it to water to prevent sticking.
Add only a tiny amount of salt to the pasta water because the cheese and guanciale are salty.
Start cooking guanciale in a cold pan on medium-high heat to render the fat out.
Crack peppercorns and sieve them to get the hotter inner part for a good, hot carbonara.
Do not overcook the eggs; whisk them with pecorino romano.
Use pasta water to emulsify with the guanciale fat to create a creamy sauce, stopping the frying action.