Spaghetti carbonara is a typical Roman dish, very easy to make, although with its particularities. The secret of its delicious flavor lies in the simplicity and quality of its ingredients.




300 g spaghetti

100 g pecorino Romano cheese

200 g guanciale

1 tablespoon peppercorns

3 yolks and 1 egg white

1 ladle of cooking broth



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We toast 1 tablespoon of peppercorns in the pan. When the pepper aroma begins to rise, put the grains in a mortar and crush. We reserve.

We remove the rind from 200 g of guanciale, cut it in half and cut it into small strips. We cook it in a frying pan over medium heat without any oil. The goal is for it to release its fat, remain crispy on the outside and tender on the inside. We remove the guanciale, strain the fat and reserve both things separately. We clean the pan with kitchen paper.

Grate 100 g of Pecorino Romano cheese.

For the sauce, put 3 egg yolks (organic and fresh) in a bowl. We add a good handful of grated pecorino cheese (almost all that we have grated), a good handful of the black pepper that we had reserved and we mix. We add a little egg white, more or less 1 egg white, the amount necessary for the sauce to have a creamy texture. We reserve.

In a pot we have plenty of boiling water, add a handful of salt and cook the spaghetti a couple of minutes less than the time indicated by the manufacturer. After time, we can finish our carbonara.

Pour the guanciale fat into the pan and turn the heat to minimum. Add the drained spaghetti, add a saucepan of the cooking water and reduce while moving back and forth so that the fat and cooking water mix. Add the sauce and mix well so that the spaghetti is coated with the sauce. Once everything is well mixed, we can serve.

We put our spaghetti on the plate or presentation source. We add the guanciale that we had reserved, more grated pecorino cheese and more black pepper.

If you have any questions, watch the video.

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