SPAGHETTI CARBONARA (MARIO BATALI)
Categories Cheese Egg Pasta Sauté Kid-Friendly Quick & Easy Bacon
Yield 6 people
Number Of Ingredients 8
Steps:
- Bring 6 quarts of water to boil in a large pot, and add 2 tablespoons salts. Cook the spaghetti in the boiling water until just al dente. Meanwhile, combine the olive oil and guanciale in a 12- to 14-inch saute pan set over medium heat, and cook unti the guanciale has rendered its fat and is crispy and golden. Remove from the heat and set aside (do not drain the fat). Crack the 4 eggs into a large serving bowl. Separate the 2 eggs and add the whites to the serving bowl with the other eggs. Set aside the 2 yolks on a bed of salt. Whisk the eggs well and blend in the pecorino romano. Add a ladle of the pasta water to the pan with the guanciale and mix. Take a ladle of the beaten egg mixture and add to the pan to temper. Working quickly, stir in the rest of the egg mixture. Whisk furiously for 30 seconds so as not to scramble the eggs. Toss in the past and coat well. Stir in the Parmigiano Reggiano and mix well again. Add pepper and extra pasta water as needed for a little gloss. Gently drop the 2 reserved egg yolks on top of the pasta and take the dish to the table. Just before serving stir the yolks into the pasta so they'll cook. Serve with additional pepper and Parmigiano Reggiano.
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baiya selemani
[email protected]This carbonara was just okay. The sauce was a little too thick and the pasta was a little undercooked. I think I'll try a different recipe next time.
Sophia Merlan
[email protected]I'm not sure what went wrong, but my carbonara turned out really bland. The sauce was watery and the pasta was overcooked. I'm going to try a different recipe next time.
Betty Zapata
[email protected]This carbonara is delicious! The sauce is so creamy and flavorful, and the pasta is cooked perfectly. I love the addition of guanciale, which adds a nice smoky flavor. I'll definitely be making this again.
Semu Abubakar
[email protected]I've never been a big fan of carbonara, but this recipe changed my mind. The sauce was so rich and creamy, and the guanciale added a wonderful smoky flavor. I'll definitely be making this again.
Messiah Mortoti
[email protected]This carbonara is the real deal. It's simple to make, but the results are amazing. The sauce is creamy and flavorful, and the pasta is perfectly cooked. I highly recommend this recipe.
Sk sakiat Vi
[email protected]I wasn't sure what to expect from this recipe, but I was pleasantly surprised. The carbonara was delicious, and the guanciale added a nice touch of smokiness. I'll definitely be making this again.
Laura Guzman
[email protected]This carbonara is everything I've ever wanted in a pasta dish. It's rich, creamy, and smoky, with the perfect amount of chewiness in the pasta. I'm already planning my next batch!
Stefanos Kolovos
[email protected]I love how simple this recipe is, yet it produces such a flavorful and satisfying dish. Carbonara is now one of my go-to pasta recipes.
Rebecca Ojewunmi
[email protected]This was my first time making carbonara, and it turned out great! The recipe was easy to follow, and the results were delicious. I'll definitely be making this again.
Israel Enriquez
[email protected]I've tried many carbonara recipes, but this one is by far the best. The sauce is rich and creamy, and the guanciale adds a wonderful smoky flavor. I highly recommend this recipe.
MD. RASHID
[email protected]This carbonara is a game-changer! The combination of guanciale, eggs, and pecorino is heavenly, and the pasta is cooked perfectly al dente. I'll definitely be making this again and again.