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35 lines
1.9 KiB
Markdown
35 lines
1.9 KiB
Markdown
---
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title: "Carbonara"
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date: 2021-03-11
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tags: ['italian', 'pasta', 'quick', 'cheesefare']
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author: "Peter Piontek, Ladislao Blanchi"
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---
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Carbonara is a simple dish. The quality of your ingredients makes or breaks it.
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I recommend using the best ingredients you can source.
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Suggestions: bronze extruded pasta, 24 months aged Parmigiano-Reggiano, 12+ months aged Pecorino Romano, guanciale from the butcher, and organic eggs.
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This recipe assumes medium eggs.
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- ⏲️ Prep time: 5 min
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- 🍳 Cook time: 25 min
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- 🍽️ Servings: 4
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## Ingredients
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- Spaghetti: 320 g | 11 oz
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- Eggs: 5
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- Guanciale or Smoked Pancetta (cleaned and cubed): 150 g | 5 oz
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- Pecorino Romano or Parmigiano-Reggiano (grated)(optional)
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## Directions
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1. Crack the eggs in a bowl but only add the yolks. Add a generous amount of your preferred grated cheese (Pecorino or Parmigiano) around 35g (you can optionally add a dash of black pepper).
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2. Fill a pot with water and salt it less than typical [pasta](/pasta) water. When it boils, cook the pasta one minute less than advised.
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3. Fry the preferred pork (Guanciale or Smoked Pancetta) in an iron or nonstick pan (if using a different kind of pan add a dash of extra virgin olive oil) on low to medium heat until the sides are crisp but the insides are chewy.
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4. While everything is being cooked and fried, beat the eggs manually using a fork until everything is entirely liquid. Remember to watch the time.
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5. When your pasta is done (-1 minute), drain it and put it in the bowl with eggs. At this step you may consider the timing: if the pasta is too hot you will cook the eggs, and some people don't like it this way, so just wait for a minute. Keep moving and stirring to fully incorporate the eggs. Add guanciale and as many fats remaining in the pan as you want. Keep moving and stirring.
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6. Plate and optionally garnish with the preferred grated cheese and black pepper. Voila.
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