Carbonara -Chef Paolo | Italian Words

By CheeseDiva

Ingredients

• 4 eggs
• black pepper
• 150 g guanciale or smoked pancetta cubes or streaky bacon
• 150 gr freshly grated pecorino 100 gr or parmesan
• spaghetti 350 gr

Details

Servings 5
Adapted from blog.pianetadonna.it

Preparation

Step 1

1.Cut the guanciale into strips or cubes. Put it in a pan with a teaspoon of oil and sauté for about 3 minutes, or until the meat is crispy and golden and has rendered its fat. Turn off the heat.

2. Meanwhile bring salted water to a boil. (not too much salted beacause guanciale and pecorino are very salt)

3. In a small bowl whisk the eggs, black pepper and the cheese until well-combined.

4. Cook the spaghetti and add some pasta water to the pan.

5. Remove the spaghetti al dente, put them in the pan and cook until cream with some pasta water

6. Add egg mixture to pasta. Cook over low heat for 1 minute

8. If the sauce seems too thick, thin it out with a little bit more of the reserved pasta water.

Variations

You can also use the guitar spaghetti or bucatini to prepare pasta carbonara. The cheese has a very strong flavor, if you prefer a milder taste, you can mix the cheese and Parmesan cheese.