Ingredients
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400 gr Spaghetti
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1 Eggs
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4 Egg yolk
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200 gr Guanciale
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90 gr Pecorino cheese
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30 gr Parmigiano Reggiano
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Salt
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Pepper
Directions
Lazio, a region which has made a name for itself in Italy and in the world also thanks to its cuisine. Among the many dishes, this region is also famous for some very tasty first courses, which have become famous everywhere, such as amatriciana, gricia, cacio e pepe and… carbonara!
The famous pasta made with egg and bacon is one of the most popular first courses in the world, but knowing how to make it properly is something few people know. Here is our traditional recipe and all the tips for making a dreamy carbonara.
You can also read the origin of Pasta alla Carbonara here!
Steps
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1
Done
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Boil a pot of water with a very little salt (you don't want the pasta to be too salty!), and when it comes to temperature, plunge the spaghetti. |
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2
Done
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While the pasta is cooking, cut the guanciale into cubes or strips after removing the rind. Heat a non-stick pan and sauté the guanciale without adding any other fat. The secret in this phase is the cut of the meat: do not make it too thin, but thick enough to make it crispy on the outside but not dried up on the inside! Turn it off once it has become crispy. |
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3
Done
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Meanwhile, let's take care of the sauce. The general rule for dosing is to put one yolk per person and one whole egg. With this dosage, the pasta will be nice and creamy, but if you want to lighten it up, you can also reduce the number of eggs. Beat with a fork and add the pecorino and grated cheese, mixing everything well until the consistency is nice and creamy. Don't worry, the cooking water will make it liquid. Finish with plenty of pepper, preferably freshly ground. |
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4
Done
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Sauté the pasta in the fat released by the guanciale, adding a little cooking water to facilitate the release of the starch. Remember to set aside a small ladle of cooking water, which if you need it later will help the sauce to be nice and creamy. |
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5
Done
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Add the egg and pecorino cream to the pasta with the guanciale, doing so off the heat and after waiting a minute, and once the sauce is added, add the cooking water and stir-fry or stir quickly with a wooden spoon: in this way the egg will not cook, and will not create the classic omelette effect. |
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6
Done
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Finish the dish with a sprinkling of cheese and a grind of pepper! Enjoy your Carbonara! |
