Spaghetti Carbonara
Pasta alla carbonara or spaghetti alla carbonara is a pasta dish that is part of Italian cuisine. The dish consists of pork in the form of guanciale or pancetta, egg, pecorino, black pepper and pasta, often spaghetti.
Equipment
- 1 Sharp Knife
- 1 Bowl for the eggs
- 1 Grater
- 1 Saucepan
- 1 Boiler
- 1 Slicone Spatula
- 1 Sauce Spoon
- 1 Silicone Pliers
Ingredients
- 2 liter Cold Water 68 fl oz
- 400 g Spaghetti 1 lb
- 200 g Guanciale or Pancetta 0,5 lb
- 4 pcs Cloves of Garlic
- 4 pcs Egg
- 100 g Grated Pecorino Romano
- 0,5 dl Extra Virgin Olive Oil 1,7 fl oz
- Salt
- Black Pepper
Instructions
- Boil the pasta according to the instructions on the package and save 2 dl (1 c) boiling water in a bowl and let it cool down.
- Pour the olive oil into a frying pan and fry the guanciale at low heat.
- Add the garlic towards the end.
- Whisk together egg yolks and grated Pecorino cheese in a bowl, mix with the cooled pasta water.
- Season the Guanciale/Garlic with salt and freshly grated black pepper.
- Remove the pan from the heat and put the freshly cooked pasta into the fryingpan and stir in the eggs and cheese mixture.
- Keep stirring constantly and thin with a little more pasta water if needed.When the sauce is creamy, the carbonara is ready.
- Coarsely grind fresh black pepper over the dish so that it almost looks like coal (the coal on the carbonara).
- Serve in deep hot plates.
