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Spaghetti a Carbonara
🇧🇷Brazil
•View in original language
(Português)
20 min(s)
4 servings
Fábio Benedetti
@chefbenedetti- Ingredients
- Recipe
- Spaghetti Grano Duro320 g
- Guanciale160 g
- Egg Yolks6 unit(s)
- Pecorino Romano cheese200 g
- Black Pepper to taste
- Salt to taste
- First, fry the guanciale in a large frying pan, cut into cubes, until golden and reserve the guanciale and the fat.
- Put the Spaghetti to cook in plenty of salted water, with a taste of sea water
- In a bowl, mix the egg yolks, cheese and black pepper until you get a very firm paste. Add a spoon of the fat from frying the guanciale
- When the noodles are almost done, turn off the heat.
- In the guanciale frying pan, without the fat, place the macaroni and add the egg and cheese paste.
- WITH THE FIRE OFF, stir the pasta and incorporate the egg paste and add a ladle of the pasta cooking water. Emulsify the ingredients and leave the desired texture, adding more cooking water if you want, always with the fire off, so as not to coagulate the eggs.
- Serve on a plate, add the guanciale cubes and grate cheese and black pepper to taste. serve immediately
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