Ingredients –
400g (14.1oz) – Spaghetti
4 – Large Free Range Egg Yolks
45g (1.6oz) – Pecorino Romano Cheese, Freshly Grated (Substitute for Parmigiano Reggiano)
250g (8.8oz) – Guanciale (Substitute for Pancetta or Bacon)
Black Pepper To Taste
Method –
Bring a pot of salted water to a boil and cook the pasta 1 minute less than the instructions.
Add the egg yolks and Pecorino Romano cheese to a mixing bowl and whisk to combine. Set aside.
Place a large pan over medium-high, and whilst it is cold, add the Guanciale and gently fry it off for 5 minutes until it becomes crispy and the fat has rendered. There will be quite a bit of fat; if it’s too much for you, you can remove some, but I recommend leaving it in. Turn off the heat.
Add the pasta straight from the water into the pan with the Guanciale, reserving 1 cup (250ml) of pasta water. Add the egg yolk and cheese mix and vigorously mix until everything is smooth. It would be best if you worked fast here as the egg can start to scramble. Once combined, adjust the consistency with the pasta water until you reach the desired consistency and it’s nice and creamy. You may not need all the pasta water.
Serve the carbonara in bowls and top with the crispy Guanciale. Grate over fresh Pecorino Romano cheese and top with cracked black pepper (optional). Dig in.
#pasta #carbonara #shorts
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Authentic Carbonara Pasta
35 Comments
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Two different tricks to never curdle your eggs that I do
1: the bowl your egg and cheese mix is in can be put over the pot you’re cooking your pasta in, this will temper the eggs so they don’t curdle when you throw them in
2: more dishes alternative is to throw everything into a larger bowl when everything is done and add the cheese, the heat from the guanciale and pasta and water will cook the eggs out as you toss the mix in the bowl until the right consistency
Also, as a side note I much prefer rigatoni pasta for carbonara, you get an almost perfect ratio of pasta sauce and guanciale with every single bite when the guanciale is hiding in those pasta tunnels
Where is the cream ???
I didnt know carbanara sauce was made in the noodles. I was wondering why he had so little water in the pot. Extra starch, slightly undercooked so the noodles finish with the sauce.
Show this to Lionfield
You made noodles carbonara …
add some fat to the egg mixture
I made cabonara in a few mins! And everyone said it was awesome!! Thanks so very much.
Yeah this is actually not the best tasting pasta dish its alright but middle eastern food way better
You don't know nothing about carbonara, sorry bro. Add in proportion 1 yolks/1 whole egg, then you don't need to add water and you have egg/cheese souse not only small layer of egg. Your meal look like only pasta with guanciale
Tried this ended up being very nice thank you. Would love to see more recipes like this in the future ❤️
Just made a recipe online that doesn’t mention adding any water or changing any temps at all and just ended up with scrambled eggs in my pasta
Way to much guanciale
Carbonara ahh moment 😢
I did it and it worked so well!!!
You forgot about the garlic
Thankyou sir,for the recipe it's delicious I put bacon
thank you bro for being efficently timewise, no ego, no fukin personal individualistic attention seeking, only the essence: how to make carbonara
This is raw egg right? Not good for pregnant but I want it 😢
I’ve been wanting carbonara for three years. I haven’t had any since I’ve been to Italy and looking at this recipe I’m about to go make it right now.
The "i" in guanciale is silent…
This is not authentic carbonara are you insane ? Suppose to have a lot of black pepper that’s the signature of the dish, and you added water … wtf…
What cheese do you use?
Where did the pepper go?
The mugwort toner is so good!
4 portioner
100 g parmesan (lagrad i max 12 månader), finriven
2 ägg
2 äggulor
200 g guanciale (lufttorkad griskind) eller bacon, skuret i 5 x 5 mm tärningar
400 g spagetti
3 vitlöksklyftor, finhackade
olja till stekning
nymalen svartpeppar
Till servering:
ev 50 g parmesan, finriven
APPROVEDUH!
Toss the pasta in the pan when everything is mixed,the air helps to get that lovely creaminess. Good job with adding pasta water and not plain old water.
The cheese is pecorino romano!
Lionfield would be happy😊
Eww pork
Use silicon or wooden tongs
Love me some good passedtuh. Usually I prefer pawstuh, but I will settle for passedtuh.
Guacialeeeeeee
APPROVED!
did you use Pecorino or Parmesan?