INGREDIENTS
guanciale (similar to pancetta, but not exaclty the same)……….5 oz
eggs………………………………………… 1 per person + 1 yawl every 2 ppl
grated parmesan and/or pecorino romano cheese………………2-3 oz
RECCOMENDATION (!)……………..NO CREAM AT ALL!
Carbonara is definitely one of the most famous italian pasta in the world; maybe it’s for that reason that it’s so easy to find a lot of “mistaken” versions of it, even in Italy!
PROCEDURE
– Let’s cut the guanciale in slices and then into small sticks
– Put it in a hot pan with low flame, with no oil or butter needed, its own fat will melt and will be making the magic!
– Prepare the eggs: one whole egg for every person + a yawl every 2 people and Mix them toghether
– Guanciale will be ready once i twill look dark and crispy.
-In the meanwhile, in a bowl of gently salted boiling water, pour the pasta, spaghetti or maccheroni is perfect
-Wait for the ccoking time, or a minute less if you want to enjoy pasta al dente, like a real italian, and then drain the pasta and put it in the pan with fried guanciale
-Mix a first time
MOST IMPORTANT MOMENT
-Turn off the fire and add eggs: the pan must be just warm, because the eggs shouldn’t be cooked completely but only 50%, it’ll only take some seconds while mixing
– Add cheese
– One final mix, and we’re done!
Buon Appetito!
Now let the sauce cook for about 10 mins, until it will be dry and dense.
IN the meanwhile, let’s heat a pot of slightly salty water, and once it’s boiling, pour the pasta into that.
Wait for the cooking time written on the box of the pasta (or even a minute less, if you want to enjoy pasta al dente, like a real italian) and once ready, drain it and put it in the sauce.
Mix all toghether and…it’s done, you only have to add some parsley on the top!
Hope you’ll enjoy!