Spaghetti alla Carbonara
Ingredients: Spaghetti, Guanciale, Eggs, Pecorino Cheese, Black pepper · 25 min cook time · 880kcal · $15.00
Ingredients
300g Spaghetti, 150g Guanciale, 4ea Eggs, 200g Pecorino Cheese, to taste Black pepper, to taste Rock salt
Instructions
1. Fill a large pot with water, add rock salt, and bring to a boil. Add spaghetti and cook for about 11 minutes.
2. Cut the skin off the guanciale, then slice it nice and thin into strips.
3. Place a frying pan on medium heat, add the guanciale while the pan is still cold, and cook slowly so it becomes crispy and releases its fat without burning.
4. In a bowl, break the eggs (whole eggs including yolks), mix with a fork, then add grated pecorino cheese and plenty of black pepper. Mix well into a creamy paste.
5. Switch off the heat under the guanciale pan. Transfer the cooked spaghetti into the pan with the guanciale and mix well.
6. Add a spoonful of pasta water to the egg and cheese mixture and stir. Turn the stove on very low heat, pour the egg and cheese cream over the pasta, and mix fast to avoid scrambling the eggs while creating a smooth, creamy sauce.
7. Serve immediately on a plate, top with extra pecorino cheese and freshly ground black pepper.
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