La Carbonara
If you are reading this post it means you already watched our video! That's great because it also means that you got hungry and you want to try to make this recipe as Italian tradition wants to.
Forget butter, onion, garlic and CREAM. Enjoy this easy and super tasty traditional dish as you would in Rome.
Prep: 15/25min - Level: Easy - Serving: 4
INGREDIENTS
- 400gr Spaghetti
- 150gr Guanciale (good quality Pancetta if you don't find Guanciale)
- 1 Large Apple peeled, cored and thinly sliced
- 50gr Pecorino cheese
- 4 Egg Yolks
- 1 Egg
- Salt&Pepper
METHOD
Put a large saucepan of water on to boil.
Chop the pancetta, having first removed any rind. Finely grate cheese.
Beat the eggs in a medium bowl and add the cheese, season with a little freshly grated black and whisk together. Set everything aside.
Put the Guanciale into a large fry pan at medium heat and cook it until it's golden and crispy. Stir time to time.
Add 1 tsp salt to the boiling water, add the spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 11 minutes or until al dente (just cooked).
Pour a splash of boiling water into the egg mixture to make it smoother.
When the pasta is ready, lift it from the water and put in the frying pan.
Pour in the egg mixture and stir all together quickly with the gas turned off.
When the egg start thicken (not scrambled) is ready to be eaten!
Buon Appetito!
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