First time cooking Carbonara the OG way, they were *way* too heavy for my taste (the pecorino), but I like to think the technique has been properly executed: crisp up the cubed guanciale in a pan, combine the egg yolks with the grated pecorino, cook the spaghetti in salted water (al dente, obviously), add the cheese/egg mixture on top of the guanciale, gradually add some hot pasta water on top of it all, tempering the egg yolks whisking rapidly, add the spaghetti and season with pepper. I’m proud of myself for not scrambling the egg yolks. Would my nonna (God rest her soul) approve?
by Secret_Scene747
1 Comment
She would approve 100%. Try mixing pecorino 50/50 with parmegiano next time, you might like it more.