Spaghetti Carbonara - The World's Food
The World's Food
Yield: 2-4
Time: 45 minutes
Traditional pasta dish from Rome made with guanciale (cured pork cheek), Parmigiano Reggiano, Pecorino Romano, eggs and black pepper
Ingredients
8 ounces (225 g) spaghettoni (the largest spaghetti)2 tablespoons olive oil
4 ounces (115 g) guanciale, cut into 1/4-inch cubes (or use pancetta or bacon)
2 whole eggs
1 egg yolk
½ cup Parmigiano Reggiano
½ cup Pecorino Romano
½ teaspoon freshly ground black pepper, or to taste
Preparation
Step 1
Heat a large pot of salted water to boiling, then cook pasta until al dente, about 12 min
Heat a large pot of salted water to boiling, then cook pasta until al dente, about 12 min
Step 2
Meanwhile, heat a large pan over medium heat
Step 3
Add olive oil and fry the guanciale until browned and crisp
Step 4
In a bowl, whisk the eggs and egg yolk
Step 5
Add Parmigiano Reggiano and Pecorino Romano and mix well
Step 6
When pasta is ready, drain and add to the pan with the guanciale
Step 7
Mix well to coat the pasta thoroughly, then take off the heat and cool 2-5 minutes
Step 8
Add the egg and cheese mixture to the pasta and stir well
Step 9
Serve immediately
Step 10
Once plated, sprinkle freshly ground pepper over the pasta, to taste, then top with grated Parmigiano Reggiano or Pecorino Romano
Note: This is a modified version of the original recipe found here.
