Member recipe by sigridverbert
Always wondered how they make real spaghetti alla carbonara in Italy? Here you are...
- 150g spaghetti
- 2 eggyolks
- 50g guanciale (or bacon, not the smoked one)
- 2tbsp grated pecorino cheese
- 1tbsp grated parmesan cheese
- freshly grounded black pepper
- Put to boil a large pan filled with water, add 1tsp coarse salt. When the water is boiling, add the pasta, look at the clock and see on the box how long the pasta should cook.
- Cut the guanciale or the bacon in thin stripes or chop it finely. Heat a non-stick pan, add the guanciale (if you're using bacon ad some drops of olive oil), and let cook untill crispy. Let the stripes drain on a few layers of paper and set aside.
- In a large bowl, beat the eggyolks with a splash of warm water (just take it from the pan where the pasta is boiling) and the cheese untill you get a very creamy sauce (not too thick and non too liquid).
- Drain the pasta one minute before you should (keep some of the cooking water, you never know), and poor it into the bowl with the eggyolk cream. Mix well, the pasta should be veiled with the creamy sauce (add some cooking water if the sauce feels too dense). At the end add the crispy bacon, keeping some apart to top the dishes, mix again.
- Serve, topping with estra crispy pancetta and a generous amount of grounded pepper.
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