Pasta alla Carbonara recipe
I decided to share the carbonara recipe because i saw many non-italian people on the internet preparing some sort of CURSED pasta and call it carbonara (like Gordon Ramsey). It’s usually prepared with spaghetti, but every other type of pasta will do. Ingredients (doses for 4 people): 320g of spaghetti 6 yolks (without the egg’s white) 150g jowls (bacon) 50g pecorino cheese Black pepper Start by putting a pot of salted water on the stove to cook the pasta. In the meantime, remove the rind from the jowls and cut it first into slices and then into strips about 1cm thick. Pour the pieces of jowls into a non-stick pan and brown for about 10 minutes over medium-high heat, be careful not to burn it otherwise it will release a way too strong aroma. Meanwhile, pour the egg yolks into a bowl, add the Pecorino and season with black pepper. Mix everything with a hand whisk, until you get a smooth cream. Meanwhile the jowls will be cooked; turn off the heat and using a ladle remove it from the pan, leaving the cooking liquid inside the pan itself. Transfer the guanciale to a bowl and set aside. Pour a ladle of water from the pasta into the pan, together with the jowls fat. Drain the pasta directly into the pan with the cooking liquid. Skip it briefly to flavor it. Remove from the heat and pour the egg and Pecorino mixture into the pan. Stir quickly to mix. To make it creamy, if necessary, you can add a little cooking water from the pasta. Add the guanciale, mix one last time and serve the spaghetti alla carbonara immediately, adding more pecorino on the surface and a pinch of black pepper. Buon appetito!
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