Stop Using Cream! The Only Way to Make Carbonara

Von Vincenzo's Plate · 20 Min.

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Zubereitung

1. Bring the water to a boil in a large pot to cook the pasta.
2. Cook the pasta in the boiling water until al dente, following the packet time.
3. Remove the skin from the guanciale, keeping the peppery crust, then slice it into thin strips.
4. Place a large frying pan over low to medium heat, add the guanciale and cook very slowly so it renders its own oil and crisps gently.
5. In a bowl, whisk 4 eggs well. Add the pecorino and plenty of pepper and mix well to make a creamy sauce.
6. Lift the pasta out with tongs, add it straight to the pan with a few drops of the cooking water, then turn off the heat.
7. Ladle a full scoop of pasta water into the egg and cheese mixture and stir well with a fork.
8. Turn the heat back on low, add a little pasta water to the pan, pour in the egg mixture and toss quickly with tongs, gently, so the eggs thicken without scrambling.
9. Keep tossing until the sauce just starts to thicken, then serve.

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EiKäseNudelnSpaghettiPecorinoGuanciale