SPAGHETTI ALLA CARBONARA
Spaghetti alla Carbonara is a classic Roman pasta dish known for its rich flavors and creamy texture. The dish is made with simple, yet high-quality ingredients that include al dente spaghetti, crispy guanciale (cured pork cheek), Pecorino Romano cheese, eggs, and freshly ground black pepper. The key to a perfect Carbonara lies in the technique of combining these ingredients.To start, the guanciale is rendered until golden and crispy, releasing its flavorful fat. Meanwhile, eggs are whisked with grated cheese and pepper, creating the creamy mixture that will coat the pasta. After cooking the spaghetti to al dente perfection, it’s promptly tossed with the hot guanciale and its fat, which gently cooks the egg mixture, creating a silky sauce that clings to each strand of pasta.No cream is used in an authentic Carbonara, as the eggs and cheese provide the necessary richness. The dish is served immediately to enjoy the warmth that slightly thickens the sauce, highlighting the harmonious blend of savory cheese, the salty bite of guanciale, and the comforting embrace of well-coated spaghetti.
Equipment
- 1 pan
Ingredients
- 400 g 14 oz of long pasta (linguine, spaghetti, tagliatelle)
- 250 g 9 oz Pancetta
- 100 g 3.5 oz of Pecorino (or parmesan)
- 5 egg yolks
- Olive oil
- Salt pepper
Instructions
- Cut the Pancetta into matchsticks removing maximum fat and grate Pecorino.
- Cook the pasta in salted boiling water following the indications of the package.
- Whisk the egg yolks with the grated Pecorino and pepper. Relieve the sauce by adding some water from the cooking pasta to make the sauce more fluid.
- Drain the pasta, put in a pan, add the sauce and pancetta and stir well. Adjust seasoning if necessary.
- To finish, sprinkle with grated pecorino cheese and serve immediately.