Spaghetti alla CarbonaraSpaghetti alla carbonara's creamy sauce is simply a thin egg and cheese custard, spiked with pork and black pepper. Try to find pancetta or guanciale (pork cheek cured like pancetta) for a really authentic taste!
Pasta » Starters » Italian recipes
Recipe Language : English
Ingredients:
Original recipe makes 2 servings Change Servings 4 ounces guanciale, cut into 1/4-inch cubes 1 tablespoon olive oil 1 teaspoon ground black pepper, or to taste 2 eggs 3 tablespoons grated Parmigiano-Reggiano cheese 3 tablespoons grated Pecorino Romano cheese 1 teaspoon ground black pepper, or to taste 6 ounces spaghetti 1 cup reserved pasta water 3 tablespoons grated Parmigiano-Reggiano cheese 3 tablespoons grated Pecorino Romano cheese Cook guanciale with olive oil and 1 teaspoon ground black pepper in a Dutch oven over medium-low heat until almost crisp, about 5 minutes. Reduce heat to low. Whisk eggs, 3 tablespoons Parmigiano-Reggiano cheese, 3 tablespoons Pecorino Romano cheese, and 1 teaspoon ground black pepper in a bowl. Set aside. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain, reserving 1 cup of the pasta water. Pour reserved pasta water and drained spaghetti into the bacon-pepper mixture; stir to combine. Slowly pour egg mixture into the pasta mixture; cook, stirring constantly until the egg mixture forms a thick sauce, 1 to 2 minutes. Remove from heat. Stir remaining 3 tablespoons Parmigiano-Reggiano cheese and 3 tablespoons Pecorino Romano cheese into the pasta mixture and serve. Recipe Details Recipe Name : Spaghetti alla Carbonara Recipe Chef Name : Irish Chef Recipe Course : Starters Recipe Type : Pasta Recipe Cuisine : Italian recipes Recipe Diet :
Recipe Submitted By
Name : Yves Clees Town : Cahersiveen Region : world-wide Country : Ireland Tel : 00353 (0) 86 3231564 Email : yves.clees@gmail.com URL : https://www.activeholidayskerry.com Next Recipe Back to previous page Back to Restaurant Guide
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