Spaghetti Carbonara
Directions
- 1Cut the guanciale into small pieces.
- 2Cut the guanciale into small pieces.
- 3Cut the guanciale into small pieces.
- 4Fry the guanciale until golden and crispy. Remove from pan and set aside.
- 5Fry the guanciale until golden and crispy. Remove from pan and set aside.
- 6Fry the guanciale until golden and crispy. Remove from pan and set aside.
- 7Set aside the rendered fat from the guanciale.
- 8Set aside the rendered fat from the guanciale.
- 9Set aside the rendered fat from the guanciale.
- 10Cook the spaghetti according to package directions.
- 11Cook the spaghetti according to package directions.
- 12Cook the spaghetti according to package directions.
- 13Grate the Pecorino Romano cheese.
- 14Grate the Pecorino Romano cheese.
- 15Grate the Pecorino Romano cheese.
- 16Crack and separate the eggs, reserving only the yolks.
- 17Crack and separate the eggs, reserving only the yolks.
- 18Crack and separate the eggs, reserving only the yolks.
- 19Grind the peppercorns.
- 20Grind the peppercorns.
- 21Grind the peppercorns.
- 22In a bowl, whisk together the egg yolks, grated cheese and ground pepper.
- 23In a bowl, whisk together the egg yolks, grated cheese and ground pepper.
- 24In a bowl, whisk together the egg yolks, grated cheese and ground pepper.
- 25Add a little bit of pasta water into the egg mixture.
- 26Add a little bit of pasta water into the egg mixture.
- 27Add a little bit of pasta water into the egg mixture.
- 28Add the rendered guanciale fat into the egg mixture.
- 29Add the rendered guanciale fat into the egg mixture.
- 30Add the rendered guanciale fat into the egg mixture.
- 31Add the cooked spaghetti to the pan with the rendered fat.
- 32Add the cooked spaghetti to the pan with the rendered fat.
- 33Add the cooked spaghetti to the pan with the rendered fat.
- 34Add the egg mixture to the pasta, mixing thoroughly until the sauce is creamy.
- 35Add the egg mixture to the pasta, mixing thoroughly until the sauce is creamy.
- 36Add the egg mixture to the pasta, mixing thoroughly until the sauce is creamy.
- 37Add the crispy guanciale to the pasta.
- 38Add the crispy guanciale to the pasta.
- 39Add the crispy guanciale to the pasta.
- 40Serve the pasta on a plate and garnish with extra cheese and crispy guanciale.
- 41Serve the pasta on a plate and garnish with extra cheese and crispy guanciale.
- 42Serve the pasta on a plate and garnish with extra cheese and crispy guanciale.
Ingredients
- 200 grams guanciale
- 200 grams guanciale
- 200 grams guanciale
- 500 grams spaghetti
- 500 grams spaghetti
- 500 grams spaghetti
- 100 grams pecorino romano cheese
- 100 grams pecorino romano cheese
- 100 grams pecorino romano cheese
- 4 eggs
- 4 eggs
- 4 eggs
- 20 grams black peppercorns
- 20 grams black peppercorns
- 20 grams black peppercorns
- 1.5 liters water
- 1.5 liters water
- 1.5 liters water
Equipment
knifecutting boardfrying panskimmerpaper towelspotbox graterbowlmortar and pestlespatula