Learn how to cook this authentic, traditional and classic Pasta Carbonara. Only few traditional Italian ingredients; cured pork cheek called Guanciale, the famous Pecorino Romano and well-known Parmesan cheese Parmigiano Reggiano. This is the perfect Italian treat!
Our version includes a unique and healthier method for cooking pasta, the “Risottatura”. You can use this method to cook most pasta recipes.
Those who say that pasta makes you fat don’t know that if it is done with the “risottatura” method, the process of transformation of sugars is blocked, making it lighter and more digestible. In addition, pasta risottata is an amazing cooking method to make it tastier, well blended with the ingredients and perfectly al dente.
Only boil the pasta for few minutes to soften it a little and then move it into the pan, here is where the “risottatura” starts. Add a little of boiling water when needed until the pasta is cooked al dente. This process will help to have an unbelievable creamy result. Enjoy!
Ingredients (1 serving):
100g Spaghetti (or similar long pasta)
70g Guanciale (cured Pork Cheek)
1 Egg Yolk
3 Tbsp of grated Pecorino Cheese
1 Tbsp of grated Parmesan Cheese
Season with Salt and Pepper