The real Carbonara recipe Ingredients: ground black pepper salt (a small pinch because the Pecorino and the guanciale or breast are already quite salty - 1 tablespoon of - olive oil - 400 g of - spaghetti - 200 g of - pecorino romano - 150 g of - dried pork cheek) otherwise plain salted breast 4 - egg yolks - 1 - whole egg.
Utensils： 1 saucepan sets of saucepans- 1 Set 3 frying pans best frying pans- 1 salad bowl- 1 salad bowl
Total time:
12 min
Preparation:
2 min -
Cooking:
10 min
Phase 1
In a saucepan put approx. 4 liters of water to boil. Once the water is boiling, add 30 g of salt (less than 10 g per liter becausethe guanciale and pecorino are already quite salty) and immerse the pasta in it.
Phase 2
At the same time, in a pan, brown the guanciale with a little bit of extra virgin olive oil.
Phase 3
In a bowl, mix the eggs, pecorino and pepper until you obtain a smooth cream.
Phase 4
Once the pasta is cooked, pour it into the pan with the guanciale and a little cooking water. Sauté everything for a few seconds then turn off the heat. Add the eggs and pecorino and mix everything together. Sprinkle with pecorino and don't wait to serve after grinding a little more black pepper.
Utensils： 1 saucepan sets of saucepans- 1 Set 3 frying pans best frying pans- 1 salad bowl- 1 salad bowl
Total time:
12 min
Preparation:
2 min -
Cooking:
10 min
Phase 1
In a saucepan put approx. 4 liters of water to boil. Once the water is boiling, add 30 g of salt (less than 10 g per liter becausethe guanciale and pecorino are already quite salty) and immerse the pasta in it.
Phase 2
At the same time, in a pan, brown the guanciale with a little bit of extra virgin olive oil.
Phase 3
In a bowl, mix the eggs, pecorino and pepper until you obtain a smooth cream.
Phase 4
Once the pasta is cooked, pour it into the pan with the guanciale and a little cooking water. Sauté everything for a few seconds then turn off the heat. Add the eggs and pecorino and mix everything together. Sprinkle with pecorino and don't wait to serve after grinding a little more black pepper.