Carbonara Spaghetti

1 mins
Serves 1
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Directions

  1. 1Finely dice the guanciale.
  2. 2Finely dice the guanciale.
  3. 3Finely dice the guanciale.
  4. 4Fry the guanciale until golden brown, removing excess fat.
  5. 5Fry the guanciale until golden brown, removing excess fat.
  6. 6Fry the guanciale until golden brown, removing excess fat.
  7. 7Grate the pecorino romano cheese finely.
  8. 8Grate the pecorino romano cheese finely.
  9. 9Grate the pecorino romano cheese finely.
  10. 10In a bowl, mix the grated cheese with 2 egg yolks and one whole egg.
  11. 11In a bowl, mix the grated cheese with 2 egg yolks and one whole egg.
  12. 12In a bowl, mix the grated cheese with 2 egg yolks and one whole egg.
  13. 13Grind the fresh black pepper using a mortar and pestle.
  14. 14Grind the fresh black pepper using a mortar and pestle.
  15. 15Grind the fresh black pepper using a mortar and pestle.
  16. 16Add the ground pepper to the cheese and egg mixture.
  17. 17Add the ground pepper to the cheese and egg mixture.
  18. 18Add the ground pepper to the cheese and egg mixture.
  19. 19Cook spaghetti until al dente.
  20. 20Cook spaghetti until al dente.
  21. 21Cook spaghetti until al dente.
  22. 22Add the cooked spaghetti to the pan with the guanciale.
  23. 23Add the cooked spaghetti to the pan with the guanciale.
  24. 24Add the cooked spaghetti to the pan with the guanciale.
  25. 25Pour the cheese and egg mixture into the pan with the pasta and stir to combine.
  26. 26Pour the cheese and egg mixture into the pan with the pasta and stir to combine.
  27. 27Pour the cheese and egg mixture into the pan with the pasta and stir to combine.
  28. 28Serve immediately, garnished with extra guanciale.
  29. 29Serve immediately, garnished with extra guanciale.
  30. 30Serve immediately, garnished with extra guanciale.

Ingredients

  • 1 portion spaghetti
  • 1 portion spaghetti
  • 1 portion spaghetti
  • 100 g guanciale
  • 100 g guanciale
  • 100 g guanciale
  • 100 g pecorino romano cheese
  • 100 g pecorino romano cheese
  • 100 g pecorino romano cheese
  • 3 eggs
  • 3 eggs
  • 3 eggs
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon freshly ground black pepper

Equipment

knifecutting boardfrying pangraterwhiskmortar and pestlelarge pottongsladle