Can You Feed 10 People with Just One Spaghetti alla Carbonara Recipe?

Von Vincenzo's Plate · 30 Min.

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Zubereitung

1. Remove the skin and pepper from the guanciale, leaving the fat on, and slice it into strips.
2. Cook the guanciale in a saucepan over medium-low heat with no oil for about 10 minutes, stirring now and then with a wooden spoon so it doesn't stick.
3. Separate the yolks from 10 eggs into a large bowl and keep the whites for another use.
4. Add one whole egg to the yolks and whisk until fully combined. An electric mixer gives a smoother result.
5. Gradually mix in half of the 350 g grated Pecorino Romano until the mixture is thick and creamy.
6. When the guanciale is crispy and surrounded by rendered fat, strain half of the hot fat into the egg mixture, stirring quickly so the heat begins to cook the eggs.
7. Add more Pecorino and as much black pepper as you like, and mix well. Keep some Pecorino aside for garnish.
8. Bring a large pot of water to the boil without salt, and cook the spaghetti according to the package instructions, stirring every few minutes. Reserve a mug of pasta water.
9. Put one-third of the egg mixture into a second bowl with a ladle, leaving two-thirds in the original bowl.
10. Bring a smaller pot of water to the boil, then turn off the heat.
11. When the pasta is ready, use tongs to move two-thirds of it into the bowl with the larger egg portion, and the remaining third into the bowl with the smaller portion. Some pasta water dripping in is fine.
12. Quickly set the larger bowl over the still-hot large pot and the smaller bowl over the small pot. Toss each with tongs, adding reserved pasta water little by little until the pasta is coated in a creamy sauce.
13. Stir in the crispy guanciale and its rendered fat, and set aside some guanciale for garnish.

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EiKäseNudelnSpaghettiPecorinoGuanciale