CARBONARA (GUANCIALE, EGG, AND PECORINO ROMANO)
Use the best, freshest eggs you can find, and don't even think of making this dish with eggs from stressed-out battery chickens. You can taste the difference. If you can find real guanciale, so much the better. Once the eggs have been added to the pasta, do not let the pan touch the heat directly or you will wind up with scrambled eggs.
Number Of Ingredients 8
Steps:
- Put the guanciale and oil in a large skillet. Sauté over medium heat until the edges of the guanciale pieces are just turning brown, about 2 minutes. Don't let it get too crisp. Set the pan and its contents aside but keep warm.
- Bring 5 quarts (5 liters) of water to a boil in an 8-quart (8-liter) pot over high heat. When the water boils, add 3 tablespoons kosher salt, then add the pasta and cook, stirring occasionally, until al dente.
- While the pasta is cooking, break the eggs into a small bowl and add all the cheese and a generous grinding of pepper. Whisk gently until the mixture is smooth.
- Drain the pasta (reserving and keeping warm a cup of its water) and put it in the skillet with the guanciale over low heat. Toss quickly to mix well.
- Holding the skillet slightly above but not touching the burner, pour the egg and cheese mixture in a stream into the pasta. Now, if you have the skill, toss the pasta with a deft movement of the wrist to blend all the contents of the pan. If you don't, remove the pan from the heat and mix quickly with two wooden spoons. If you have a warm spot, such as a food warmer or even over a pilot light, rest the pan there while you work.
- Whatever you do, work fast or the pasta will get cold and the eggs will stay raw and runny. Ideally the heat of the pasta will cook the egg just enough, and the sauce should be creamy. You can mix in a tiny bit of the reserved water to smooth things out, but you probably won't need to.
- Transfer to individual heated bowls or plates and serve instantaneously.
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Meghanath Gautam
[email protected]This carbonara was amazing! I will definitely be making it again and again.
Legend shahzad Khan
[email protected]I love carbonara and this recipe did not disappoint! The sauce was creamy and flavorful, and the guanciale was crispy and delicious.
Uchenna Okoye
[email protected]This was my first time making carbonara and it turned out great! I will definitely be making it again.
Marco Ramirez
[email protected]I made this carbonara for my friends and they all loved it! It was easy to make and turned out delicious.
Gabriel Tenuta
[email protected]This carbonara was not good. The sauce was bland and the guanciale was tough. I would not recommend this recipe.
Winnie Linda
[email protected]This carbonara was a bit too rich for my taste, but it was still good. The sauce was creamy and flavorful, but the guanciale was a bit too fatty for me. I might try making it again with less guanciale.
sunflower Tahsin
[email protected]I wasn't sure how this carbonara would turn out, but I was pleasantly surprised! The sauce was rich and creamy, and the guanciale added a nice salty flavor. I will definitely be making this again.
Yousef Hazem
[email protected]This carbonara was easy to make and turned out great! The sauce was creamy and flavorful, and the guanciale added a nice touch of smokiness. I will definitely be making this again.
Grace Newton
[email protected]I made this carbonara for my family and they loved it! The sauce was delicious and the pasta was cooked perfectly. I will definitely be making this again.
Fg Fg
[email protected]This carbonara is the closest I've had to authentic Italian carbonara. The guanciale was crispy and flavorful, and the egg and pecorino romano sauce was rich and creamy. I will definitely be making this again!