Carbonara
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 25 min
- Yield: 2 1x
Description
Carbonara is among the most appreciated Italian pasta specialties in the world: a simple dish, prepared with equally simple ingredients, which, although cannot boast ancient origins, is nevertheless very traditional, representing the perfect synthesis of a culinary sensibility grown over the centuries in a specific geographical area. A sensibility that makes Carbonara one of the symbols of the Roman and, more in general, Lazio region gastronomy.
Ingredients
- 2 egg yolks (Carlo Parisi)
- 1 egg white
- 70 gr of parmesan (2.5 oz)
- 20 gr of pecorino romano cheese (1 oz)
- Black pepper
- 100 gr crispy guanciale (3.5 oz)
- 180 gr of pasta – Spaghettone (6 oz)
Instructions
- Clean the guanciale pork cheek by removing the skin. Also remove the pepper from the skin. Be careful: pepper will burn and become bitter
- Cut the guanciale into 1 cm stripes and then dice into 2,5×1 cm pieces. About 9-10 pieces per person
- The pan has to be very hot. It also has to be nonstick and large enough
- Move the pan so the pieces don’t stick to it. The pieces need to be crunchy on the outside and tender inside
- Place the pieces in a bowl
- In a pot of boiling salted water (not too salted), cook pasta until al dente
- Separate egg whites from the yolks, keeping just a bit of whites
- Add ½ spoon of grated pecorino cheese per person, black pepper and blend fast with a spatula or a spoon
- Add 1-2 spoons of cooking water and mix well, to a thick, homogeneous and creamy consistency
- Drain the pasta and place it in the bowl with the sauce, mix it well
- Add more Pecorino cheese
- Buon appetite!
Notes
If you want you can also add some Parmigiano Reggiano for a sweater note
- Category: Main Course
- Cuisine: Italian
Keywords: carbonara, Roscioli, Rome, Italy