Carbonara
Ingredients
– 400g Guanciale, diced small
– 300g pecorino cheese, grated
– 1 packet spaghetti
– 1 whole egg
– 3 egg yolks
– Salt for the pasta water
Method
1. Place a large pot of water on to boil with 2 pinches of salt in it.
2. In a large frypan, add the guanciale and place on a med-high heat
3. Add the pasta to the boiling water and cook until al dente
4. Once the guanciale is golden, remove from the heat and drain the fat from it, keeping both the guanciale and fat
5. In a mixing bowl, add all the eggs and the cheese, then add about 1/2 cup of the hot pasta water and mix
6. Once the pasta is cooked, add it to the pan the guanciale was in and then add 3/4 of the cooked guanciale and the cheese and egg mixture
7. Mix well (note you do not want the heat on under this), feel free to add some more of the hot pasta water if you feel it needs
8. Serve and sprinkle some of the leftover crispy guanciale on the top and some fresh black pepper.
9. Enjoy!
source
37 Comments
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Imagine Andy drops a “bon appetito betch”😂😂😂
Does it also taste good with beef or chicken cuz i can't really eat pig?
just yesterday made 1st carbonara.. maybe too much that fat cause it was too salty even when used parmegiano reggiano
How much per portion
Thanks for the ratio amounts
I'll make carbonara with pancetta and you can't fucking stop me
It's pronounced bon appéti even tho there is a T at the end, and carbonara gets the name from the pepper, so no, not a lil bit
Sooooo, bacon?
You didn't cracked the pepper, you ground it.
Ive made it both ways and cream is better 😅
Perfect!
Vincenzo would be proud
Nowhere near enough pepper. Its an essential ingredient and the name comes from it
Almost perfectly made
There’s no cheese in real carbonara. Bye
If Lionfield saw this, I'm sure they'd approve.
Hi @Andy_cooks., what size/weight of spaghetti did you use? I was cooking for a large group, so using 1kg of spaghetti. How many grams in this recipe? Thanks .
Why would you add cream though? 🤨🤨🤨🤨
❤❤❤
Spot on, but I prefer more black pepper
Wrong, only usr egg yolk!
mhhh like italian and…. i approve
Made this today, tasted very good! Personally i would use a bit less cheese next time, the pecorino is quite salt, with the guanciale combined, i had to drink a bottle of wine to compensate 😗🤣
And even the kids loved it. Oh …yeah, i just added 3 cloves of garlic while rendering the guanciale as a personal touch.
You forgot to mention: Most important is not to put piping hot spaghetti into the mixture! Above 65°C the egg will become scrambled and you can start over.
If you are just “finishing” with black pepper you aren’t making carbonara
SPOT ON
I LOVE LOVE me a carbonara. The pecorino is too sharp for my wife and daughter though.
Sorry made it with pancetta was great
Selama ini resep yg beredar pakai susu ternyata itu alfredo bkn carbonara 😅😅
Im italian and i approve this recipe partially, cus how my grandma does it, was that she just keeps the guanciale in the pan after frying, then adds the pasta, let it get a little immulsified, then add the egg cheese mixture, WITHOUT pasta water before in the bowl, she just adds it to the pan after the egg, and the fat gives it a good flavour
A couple tips…no white egg. Just yolk. And pepper should be added to the egg cheese mix. Finally…careful with adding egg mix into the hot pan or it will turn into scrambled eggs 😉
Suggestion: take out the guanciale and leave the grease in the pan, add pasta water and make an emulsion with those two (that’s already a sauce!), then add a bit of that emulsion to the eggs to temper them and add the egg mixture to the pasta in the end. 🙂
Isn’t carbonara really cooked salted pork and a cheesy fettuccine Alfredo sauce
Do more mushroom videos!! Oysters and lions mane and others. I would love to know how to your kitchen would serve them! Please and thank you sir!
Makes Italian dish wishes you a good meal in french. 🤌
It’ll be a little more flavorful if you use just the oil to dilute the sauce.
I think traditionally in Rome it’s done with rigatoni