Ana's Passion - Spaghetti alla Carbonara

DESCRIPTION

Carbonara is one of the most tipycal food in Italy. Originary of the italian capital, Rome.
Authentic Italian carbonara does not have cream but uses eggs instead.
If you are worried you may pasteurize the eggs before mixing it into the pasta. Put a lot of cheese is necessary and it’s always best to serve it hot!

INGREDIENTS

200g pasta
4 egg yolks
60g pecorino romano / parmesan cheese
100g guanciale (you may use bacon or pancetta)
ground black pepper

PREPARATION

Step 1
First, prepare the water for the pasta.
While waiting, cut the guanciale into strips, about 1/2 to 1cm thick. Remove the hard skin of the pork. Set aside.

Step 2
Pour the cheese into the egg yolks. Beat together using a hand whisk or fork until you get a creamy sauce. Season with ground black pepper and pour a little bit of hot pasta water and mix again until incorporated.

Step 3
Place the guanciale in a non-stick frying pan over medium heat. Cook until the fat melts and the meat turns to a light golden brown for about 8-10 minutes. Toss occasionally to make sure not to burn them.

Step 4
Put a good amount of salt in boiling water and start cooking the pasta. Cook al dente or according to the packet instructions.

Step 5
Transfer the cooked pasta straight into the pan with the guanciale. Mix quickly to combine. Sauté them for a minute over medium heat to flavor them.

Step 6
Add some pasta water and toss again until it thickens. Turn off the heat and pour in the beaten eggs, mixing everything very quickly (make sure to turn the fire off before pouring your egg yolk mixture, or else you'll get scrambled egg and spaghetti)

Step 7
Add pasta water to make it very creamy. Avoid adding too much water pay extra attention to the consistency - not too liquid and not sticky.

Step 8
Transfer to your serving plate. Sprinkle with grated pecorino romano cheese and freshly ground pepper.

TIPS AND TRICKS

Serve Spaghetti alla Carbonara right away. I don't recommend storing the carbonara in the refrigerator or freezer.

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