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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Alfetore Bo aiana
[email protected]I'm not a huge fan of carbonara, but this recipe changed my mind. The guanciale was so flavorful and the sauce was so rich and creamy. I will definitely be making this again.
Md Nur hossn
[email protected]This was a great recipe! The guanciale was crispy and the sauce was creamy and delicious. I would definitely recommend this recipe to others.
Nomalanga Ncube
[email protected]I've made this recipe several times and it's always a hit! The guanciale is crispy and the sauce is creamy and delicious. I would definitely recommend this recipe to others.
pawan joshi
[email protected]This was a great recipe! The guanciale was crispy and the sauce was creamy and delicious. I would definitely recommend this recipe to others.
Aston Arisimo
[email protected]I'm not a huge fan of carbonara, but this recipe changed my mind. The guanciale was so flavorful and the sauce was so rich and creamy. I will definitely be making this again.
Solomon Sibanyoni
[email protected]This was a great recipe! The guanciale was crispy and the sauce was creamy and delicious. I would definitely recommend this recipe to others.
Fahad Salmani
[email protected]I've made this recipe several times and it's always a hit! The guanciale is crispy and the sauce is creamy and delicious. I would definitely recommend this recipe to others.
Iyare bright
[email protected]This was a great recipe! The guanciale was crispy and the sauce was creamy and delicious. I would definitely recommend this recipe to others.
Yogesh Yogeshsk
[email protected]I made this recipe for my family and they loved it! The guanciale was crispy and the sauce was creamy and delicious. I will definitely be making this again.
Jannat multimedia
[email protected]This was a great recipe! The guanciale was crispy and the sauce was creamy and delicious. I would definitely recommend this recipe to others.
Dikobe Kgotlello
[email protected]I'm not a huge fan of carbonara, but this recipe changed my mind. The guanciale was so flavorful and the sauce was so rich and creamy. I will definitely be making this again.
Jey Pe
[email protected]This dish was amazing! I followed the recipe exactly and it turned out perfectly. The guanciale was crispy and the sauce was creamy and delicious.
Renatta Bill
[email protected]I've made carbonara many times before, but this recipe is by far the best. The use of guanciale really makes a difference in the flavor.
Irfañ Malik110
[email protected]This was my first time making carbonara, and it was delicious! The guanciale was crispy and flavorful, and the egg and cheese sauce was rich and creamy. I will definitely be making this again.