Carbonara 2023 version
Ingredients: Spaghetti, Guanciale, Eggs, Pecorino Romano, Black pepper · 30 min cook time · 800kcal · ~₩24,100
Ingredients
300g Spaghetti, 200g Guanciale, 4개 Eggs, 90g Pecorino Romano, 5g Black pepper, 0.5Tbsp Sea salt
Instructions
1. Place a pan on medium-low heat and gently cook the guanciale until crispy, about 5 minutes. Remove the crispy guanciale and set aside, leaving the rendered oil in the pan.
2. Bring a large pot of water to a boil. Add 1/2 Tbsp of sea salt to the boiling water. Cook the spaghetti for 13 minutes until al dente.
3. Separate 3 egg yolks and keep 1 whole egg. Beat the egg yolks and whole egg together with a fork. Add a generous amount of black pepper and mix well.
4. Gradually add 90g of grated Pecorino Romano to the egg mixture, mixing continuously to form a thick, creamy sauce.
5. Once the pasta is cooked, turn the flame down to medium-low. Place the pan with the guanciale oil back on the stove to revive the oil. Transfer the cooked spaghetti into this pan.
6. Add a little bit of pasta water to the spaghetti in the pan. Remove the pan from the stove. Place the pot with the boiling water back on the stove at maximum temperature. Place the pan with the spaghetti on top of the boiling water pot to keep it warm with steam.
7. Add some of the crispy guanciale to the spaghetti. Pour the egg and pecorino mixture over the spaghetti and mix thoroughly. Add small splashes of pasta water as needed to achieve a creamy consistency.
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