Pasta alla Carbonara
Description
This is a recipe for Pasta alla Carbonara.
Ingredients
- Spaghetti (320g)
- Eggs (5)
- Guanciale (150g)
- Pecorino Romano
Steps
- Crack the eggs in a bowl but only add the yolks. Add a generous amount of your preferred grated cheese
(Pecorino or
Parmigiano) around 35g (you can optionally add a dash of black pepper).
- Fill a pot with water, and when it boils cook the pasta 1 minute less than advised. Use less salt than you
would
normally too.
- Fry the preferred pork (Guanciale or Smoked Pancetta) in a iron or nonstick pan (if using a different kind
of pan add a
dash of extra virgin olive oil) on low to medium heat until the sides are crisp but the insides are chewy.
- While everything is being cooked and fried, beat the eggs manually using a fork until everything is entirely
liquid.
Remember to watch the time.
- When your pasta is done (-1 minute), drain it and put it in the bowl with eggs. At this step you may
consider the
timing: if the pasta is too hot you will cook the eggs, and some people don’t like it this way, so just wait
for a
minute. Keep moving and stirring to fully incorporate the eggs. Add guanciale and as many fats remaining in
the pan as
you want. Keep moving and stirring.
- Plate and optionally garnish with the preferred grated cheese and black pepper. Voila.
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