How to Make Modern Spaghetti Carbonara Like a Chef

De Vincenzo's Plate · 30 min

Ingredientes

Preparación

1. Bring 3 litres of water to a boil in a large pot, then add ½ tablespoon of rock salt.
2. Cook the spaghetti for one minute less than the packet says, so it stays al dente.
3. Cut the guanciale into small strips.
4. Put a large frying pan over low to medium heat, add the guanciale and cook slowly until it releases its own oil and the outside crisps while the centre stays soft.
5. Separate the egg yolks from the whites. Add 6 tablespoons of pecorino to the yolks and mix with a spatula to a thick paste.
6. When the pasta is ready, reserve a cup of pasta water.
7. Drain the pasta and add it to the pan with the guanciale over low heat. Add half a cup of pasta water and stir with tongs until the water evaporates.
8. When little or no water is left, add a small splash more pasta water and turn off the heat.
9. Add the pecorino and egg yolk mixture and stir well until creamy.
10. Season generously with freshly ground pepper and toss once more before serving.

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Más recetas con

HuevoQuesoPastaEspaguetisQueso pecorinoGuanciale