SPAGHETTI ALLA CARBONARA is a recipe renown and loved all over the world!
This great classic of Italian cuisine is prepared in a thousand versions that are not always “canonical”, but the original carbonara recipe is one: pan-fried GUANCIALE, egg yolks, pecorino Romano and pepper.
The original Carbonara recipe represents a real institution of traditional Italian cuisine.
Here are all the secrets to prepare it flawlessly, a classic of Roman cuisine that combines strong flavors with crunchy and creamy textures.
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Take a dip in Rome with me and find out how to make creamy spaghetti alla carbonara.
INGREDIENTS:
140g Spaghettone di Gragnano
100g Guanciale
100g Pecorino Romano
2 Eggs Yolks
Ground Pepper tt
Salt tt
METHOD:
Start by putting a pot of salted water on the fire to cook the pasta. In the meantime, remove the oxidised pepper and rind from the guanciale and cut it first into slices and then into stripes about 1cm thick.
Pour the guanciale pieces into a non-stick pan and cook for about 15 minutes over medium heat. This step is called: SUDARE
In the meantime, dip the spaghetti in boiling water and cook them for the half of time indicated on the package.
Meanwhile, pour the yolks into a small bowl, also add the Pecorino Romano and lot pepper and create a dense paste.
Add a spoonful of cooking water to dilute the mixture and mix well.
Meanwhile, the guanciale will be cooked, turn off the heat and keep it aside.
After half half of the time drain the pasta directly in the pan with the guanciale grease. Add couple ladles of cooking water and stir constantly and energetically to flavor it and to let the pasta to release the starch. Remove from the heat and pour the mixture of eggs and Pecorino into the pan. Stir quickly to mix.
Garnish with the guanciale sticks, more pecorino and a sprinkle of fresh ground pepper.
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