Ultimate Carbonara
This recipe creates a classic Italian dish that is simple yet irresistibly delicious. The creamy sauce made with eggyolks, pecorino and parmesan cheese coats the perfectly cooked spaghetti, creating a heavenly combination of flavors. Topped with crispy, savory guanciale and a generous amount of freshly ground black pepper, this dish is sure to impress your taste buds. Enjoy a taste of Italy right in your own kitchen with this easy-to-follow recipe.
— Constant Cookbook
Ingredients
- 150g spaghetti
- 2 eggyolks
- 50g guanciale (or bacon, not the smoked one)
- 2tbsp grated pecorino cheese
- 1tbsp grated parmesan cheese
- freshly grounded black pepper
Instructions
- Put to boil a large pan filled with water, add 1tsp coarse salt. When the water is boiling, add the pasta, look at the clock and see on the box how long the pasta should cook.
- Cut the guanciale or the bacon in thin stripes or chop it finely. Heat a non-stick pan, add the guanciale (if you're using bacon ad some drops of olive oil), and let cook untill crispy. Let the stripes drain on a few layers of paper and set aside.
- In a large bowl, beat the eggyolks with a splash of warm water (just take it from the pan where the pasta is boiling) and the cheese untill you get a very creamy sauce (not too thick and non too liquid).
- Drain the pasta one minute before you should (keep some of the cooking water, you never know), and poor it into the bowl with the eggyolk cream. Mix well, the pasta should be veiled with the creamy sauce (add some cooking water if the sauce feels too dense). At the end add the crispy bacon, keeping some apart to top the dishes, mix again.
- Serve, topping with estra crispy pancetta and a generous amount of grounded pepper.
Yield
Serves 2
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