BUONO – S0E0 – Carbonara
Milan, March 29th 2022
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INGREDIENTS – 4 People
– Rigatoni 320 g
– Eggs 8
– Pecorino romano 140 g
– Parmigiano Reggiano 50 g
– Guanciale 240 g (not fuc*ing bacon)
– Half glass of red wine (that’s a trick we’ll show you later)
– Salt qs
– Pepper qs
– Tanto amore
RECEIPT
– First cut the guanciale into 0,5 CM (1/4-inch) layers, then into long, 2 cm (1-inch strips).
– Combine the egg yolks with the grated cheeses and a pinch of black pepper and salt.
– Meanwhile cook the pasta in plenty of salted water.
– Brown on low heat the strips of guanciale in a frying pan until crisp.
– Remove from heat and separe the crispy parts from the liquid.
– Pour a glass of red wine into the part of the frying pan containing the liquid fat of guanciale.
– Set aside a ladleful of the pasta water, then drain the pasta once it is cooked al dente.
– Transfer the pasta into a casserole and add the yolk and cheese mixture, stirring rapidly.
– The eggs will cook gently and become creamy. Add some of the pasta water if necessary.
– Add the liquid fat little at a time and never stop stirring.
– Season with freshly-milled black pepper and the crispy parts of guanciale.
– Serve immediately on heated plates.