Real carbonara recipe
Follow my instructions to prepare an authentic carbonara sauce for you, your family and friends. Pay attention to my tips and you can't be wrong.
Servings: 4 people
Calories: 380kcal
Cost: $2
Equipment
- pan
- bowl
- pot
- Fork
Ingredients
- 400 gr pasta Best choice: spaghetti. I use "spaghetti alla chitarra" in this recipe.
- 150 gr guanciale
- 6 egg yolks Depending on egg size, about 1.5 each person.
- 120 gr grated pecorino cheese pecorino from Rome is the best choice, the one with the black rind.
- q.s. black pepper according to taste, on top
- 1 pinch salt in the water to cook the pasta
Instructions
- Prepare all the ingredients and put the water on high heat. Salt it when it's warm.
- Start cooking the guanciale in a pan. First, at low heat, to let the fat melt, then at medium heat, to make it crispy (but not fried).
- Separate the yolks and whip them with a fork.
- Add the grated pecorino cheese and keep on whipping until you obtain a nice cream.
- In the meanwhile, guanciale should be ready.
- Remove some cooking water from the pot where the pasta is almost done.
- A minute before the pasta is done, remove it from the water and pour it in the pan over the cooked guanciale. Mix it in the melted fat.
- Add the egg and pecorino cheese cream.
- Add some spoons of the cooking water and mix the pasta.
- Serve it, add some more pecorino cheese and (according to taste) some black pepper. Buon appetito!
Notes
- as stated in the Decalogue, never cook the egg, so turn off the heat before adding the cream
- use the cooking water to add starch and make the sauce even more creamy.