Traditional carbonara with guanciale and pecorino (Bain-Marie). I left the charcuterie out of the title as it is not necessarily Italian and therefore against the rules. The focaccia is not exactly traditional either, sue me gatekeepers. Merry Christmas Eve and buon Natale!
by OnlyHalfItalian
13 Comments
Beautiful job well done!
Amazing!
Hi! Can you share how you made your carbonara? Everything looks amazing!
Everything looks delicious, I would have mentioned that beautiful platter too!
I agree, this looks great. Can you please share the recipe? When I make it, everything seems dry.
This looks great. To those asking look up Luciano Monosilio, link https://italiasquisita.net/it/search/ricette#s=dt&facets=chef:54c9f3cafb5ab97177004b5a
Thanks for the love! Here’s what I did! I used whole eggs because I didn’t feel like dealing with leftover egg whites.
467 g (16 oz) of spaghetti
267 g (9.3 oz) of guanciale
5 whole large eggs (1 egg per serving)
133 g of grated Pecorino Romano.
Tons of fresh ground black pepper
Fry guanciale until rendered and mostly crisp (if you crisp it too much, it will taste burnt and bitter). Let cool.
Whisk egg, cheese, pepper, and most guanciale oil (cooled).
When pasta is almost done put egg sauce on double boiler and whisk vigorously (Bain-Marie overtop pasta is very convenient).
Bring guanciale back up to temp and scoop pasta into warm pan (if draining, add some pasta water).
Off burner, add the tempered egg sauce and mix until silky.
If needed, continue heating on low.
Twist with tong in ladle to create a lovely pasta nest.
Buon appetito
Italian here, you should be proud of your carbonara, seems amazing
Crispy guanciale
Creamy egg and pecorino sauce
Correct amount of pepper
It all looks great. Can u pm me the foccacia recipe if you don’t want to share.
How was the Smoking Goose guaniale?
Sexy!
Just gorgeous ❤️
Now this is what I subscribe to this sub for!
You made me and many Italians proud