The most famous Italian pasta ever. Creamy, authentic, and insanely good.
STEP-BY-STEP RECIPE IN THE DESCRIPTION
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Ingredients for 2 people:
• 3 eggs (1 whole egg every 2-person, 1 yolk each)
• 90 gr of Pecorino Romano
• 30 gr of Parmesan
• 120 gr of Guanciale
• 200 gr di Pasta
• Black pepper
• 50 gr of Rock Salt
Recipe step by step:
1) In a bowl:
– Whisk 1 whole egg and 2 egg yolks.
– Add 70 gr of Pecorino Romano, 30 of Parmesan and a pinch of black pepper
– Whisk until everything is combined (You should obtain a very thick cream, do not worry we will have our creamy carbonara sauce in few minutes, just bear with me.)
2) In boiling water, add 50 gr of rock salt and 200 gr of pasta, cook until Al dente.
3) In a pan, cook the Guanciale (No oil, low heat, and lid on). Cook the guanciale until crunchy.
4) While the pasta and the guanciale are cooking, use the steam of the pasta to pasteurize the cream. Put the bowl on the steam and whisk for 5 minutes. The temperature will reach 65 degrees. The parmesan and pecorino will melt, and the eggs will be pasteurized.
5) Once the guanciale is cooked, remove it from the pan, keeping the fat you have obtained.
6) When the pasta is cooked, put it in the pan with the fat, use a cup of water used to cook the pasta to mix everything.
7) Put the pasta in the cream and mix everything. Enjoy the music of carbonara.
8) Serve putting guanciale and a sprinkle of pecorino and black pepper on top.
This is MY CARBONARA.
BUON APPETITO.