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Spaghetti carbonara!
🇧🇷Brazil
•View in original language
(Português)
25 min(s)
6 servings
Rafael Tocchetto
@chefrafatocchetto- Ingredients
- Recipe
- Spaghetti #5600 g
- Guanciale or pancetta or bacon250 g
- Egg Yolk6 unit(s)
- Pecorino cheese or grated Parmesan100 g
- Ground black pepper to taste
- Coarse salt to taste
- This is the original Roman recipe for Pasta Carbonara, spaghetti is recommended, preferably Italian pasta molded in bronze (trafilati al Bronzo), it is more porous and absorbs the sauce better. A good pasta of durum grain is also a good alternative.
- Fill a pan with plenty of water and bring to a boil, then add coarse salt at a rate of 10g per liter of water. As the Italians say, the water must be salty like the Mediterranean!
- Cut the bacon into strips. Some might say it's better to cut into cubes, but the advantage of cutting into strips is that it gets crunchier and more consistent. Brown it in a frying pan, sprinkled with black pepper. No oil needed, bacon is already fat enough. Drain the bacon and reserve the bacon and fat.
- In a bowl, beat the egg yolks, season with black pepper and half of the pecorino (about 50 g) and 2 tablespoons of the bacon fat. Then add some of the pasta cooking water and stir to mix well until obtaining a homogeneous and creamy mixture.
- Cook the pasta al dente, drain and place in the bowl where the pre-prepared cream is. To obtain the best result, drain the spaghetti well al dente, place directly in the bowl, mix everything, add a little cooking water and finish cooking in a bain-marie over the water in which the pasta was cooked or in another pan with hot water.
- At this point, we come to the most important moment of the pasta alla carbonara, the sauce point. Remove while still creamy so you don't run the risk of it getting cut. Serve the pasta on plates, sprinkle with the rest of the Pecorino, add a pinch of pepper and... if you like, a few basil leaves. And if you need help, call me on Instagram, @chefrafactocchetto. Bon appetito!!!
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