Spaghetti Carbonara
This spaghetti carbonara recipe takes it up a notch. Spaghetti Carbonara has become a classic favorite around the world because of its strong flavor, and simplicity. Who can resist that sharp golden color and delicious cheesy sauce that glides around the pasta with intense pops of cured aged pork.
Ingredients
4 eggs (3 yolks, 1 whole)
9oz - 250g Spaghetti (standard medium size thickness)
150g - 3.5oz guanciale (Pork cheek)
3.5oz - 100g Pecorino cheese
1.5 oz - 40g Parmigiano-Reggiano
Cracked pepper
Method :
- Place a large pot of water on the stove and let it come to a boil. Add salt to your boiling water and then add the spaghetti. After a minute, loosen them well.
- Trim any skin on the guanciale and dice into medium-thick cubes. (note that you can put the skin in flavored stock or soup)
- Place a frying pan on low to medium heat.
- Put the guanciale in a dry pan, leave it to fry gently and let some of the fat drain. Cook and mix gently until the edges are slightly crisp but the center is soft, then turn off the heat.
- In a mixing bowl, add one whole egg and three yolks. Mix gently using a whisk.
- Grate both the things and mix well. Keep two tablespoons for serving. Stir the rest of the cheese into the egg yolk. In the same bowl, crackle a generous amount of black pepper. Mix well using a whisk.
- Strain your HAL tante spaghetti and add to the guanciale along with a little pasta water, (I used 3 ladle) mix well.
- Stir the egg and cheese mixture into the pasta. Place the pan over the pot of boiling pasta water and continue to mix until silky and creamy.
- You should have just a little sauce on the bottom of the pan, if not add a little more pasta water.
- Serve on a hot plate. Arrange the guanciale on top and scoop out some of the sauce from the pan and pour over the top.
