Pasta alla Carbonara
Serves 4
Ingredients:
Instructions:
Place a large pot of lightly salted water over high heat, and bring to a boil.In a mixing bowl, whisk together the eggs, yolks and pecorino. Season with a pinch of salt and a generous amount of black pepper.
While waiting for the water to boil, heat oil in a large skillet over medium heat, add the diced guanciale and sauté until the fat just renders, and the pieces start to become crispy. Remove from heat and set aside in a warm place.
Add pasta to the water and boil until al dente. Just before pasta is ready, put the skillet of guanciale back over low heat.
Reserve 1 or two cups of pasta water, then drain the pasta and add to the skillet over low heat. Stir for a minute to coat the spaghetti with the fat.
Add the hot pasta mixture to a large pre- heated bowl. Stir in the egg and cheese mixture, and continue to stir until creamy. Add some of the reserved pasta water to adjust the consistency and keep it creamy. Plate and serve immediately, garnishing with additional grated pecorino and freshly ground pepper.
P.S. Do not skip the pepper. It is absolutely essential to the dish. BUON APETITO!!
Ingredients:
- 1 large egg and 4 large yolks, room temperature
- 2 ounces grated pecorino Romano, plus additional for serving
- Coarsely ground black pepper
- 1 tablespoon olive oil
- 4 ounces of guanciale, diced in to 1/4” pieces
- 1 lb tonnarelli (spaghetti alla chitarra)
- large pre-heated bowl
Instructions:
Place a large pot of lightly salted water over high heat, and bring to a boil.In a mixing bowl, whisk together the eggs, yolks and pecorino. Season with a pinch of salt and a generous amount of black pepper.
While waiting for the water to boil, heat oil in a large skillet over medium heat, add the diced guanciale and sauté until the fat just renders, and the pieces start to become crispy. Remove from heat and set aside in a warm place.
Add pasta to the water and boil until al dente. Just before pasta is ready, put the skillet of guanciale back over low heat.
Reserve 1 or two cups of pasta water, then drain the pasta and add to the skillet over low heat. Stir for a minute to coat the spaghetti with the fat.
Add the hot pasta mixture to a large pre- heated bowl. Stir in the egg and cheese mixture, and continue to stir until creamy. Add some of the reserved pasta water to adjust the consistency and keep it creamy. Plate and serve immediately, garnishing with additional grated pecorino and freshly ground pepper.
P.S. Do not skip the pepper. It is absolutely essential to the dish. BUON APETITO!!
