Spaghetti carbonara: the Italian recipe without cream Ingredients: 1 pinch of pepper - 600 g of pasta - 300 g of pecorino cheese - 300 g of smoked breast or guanciale - 4 - eggs.
Total time:
15 min
Preparation:
5 min -
Cooking:
10 min
Phase 1
Prepare the carbonara sauce: beat the egg yolks with around 150g of grated pecorino and pepper until you obtain a homogeneous paste.
Phase 2
Cut the smoked brisket into large cubes.
Phase 3
Brown them in a very hot pan until the dice are slightly browned.
Phase 4
Cook the pasta in unsalted water (the breast is already very salty).
Phase 5
Add some hot pasta to the sauce and mix (this will warm the sauce a little before adding it to the pasta).
Phase 6
Mix the rest of the pasta with the guanciale without discarding the fat (it will give consistency and flavor to the sauce).
Phase 7
Add the carbonara sauce and mix vigorously to obtain a homogeneous consistency.
Phase 8
Add a little pecorino to your spaghetti dish, puff out your chest and enjoy while it's hot!
Total time:
15 min
Preparation:
5 min -
Cooking:
10 min
Phase 1
Prepare the carbonara sauce: beat the egg yolks with around 150g of grated pecorino and pepper until you obtain a homogeneous paste.
Phase 2
Cut the smoked brisket into large cubes.
Phase 3
Brown them in a very hot pan until the dice are slightly browned.
Phase 4
Cook the pasta in unsalted water (the breast is already very salty).
Phase 5
Add some hot pasta to the sauce and mix (this will warm the sauce a little before adding it to the pasta).
Phase 6
Mix the rest of the pasta with the guanciale without discarding the fat (it will give consistency and flavor to the sauce).
Phase 7
Add the carbonara sauce and mix vigorously to obtain a homogeneous consistency.
Phase 8
Add a little pecorino to your spaghetti dish, puff out your chest and enjoy while it's hot!