Spaghetti carbonara
A simple dish that has evolved over time and seems to get all sorts of people hot under the collar. What it should be is just 4 ingredients - spaghetti, eggs, some form of bacon and cheese. In Rome it is now, but wasn't always, with egg yolks, guanciale and pecorino romana. Gordon Ramsey adds mushrooms, garlic, peas and cream and chilli - sounds pretty disgusting to me. All egg yolk I find too rich so I do a combination of whole egg and egg yolk. Anyway, here is mine, as the Romans but with some whole egg so sauce is lighter.
Ingredients
- per person
- 70g spaghetti
- approx ½ large whole egg (or do combination of whole egg and egg yolk - I find all egg yolk too rich)
- 25g guanciale, chopped into lardons (or pancetta)
- 15g pecorino romano, grated (or pecorino sardo, or parmigiano)
- salt & pepper
Method
- Put a large pan of well salted water on the heat to boil for the pasta. When boiling add spaghetti
- Meanwhile, add the guanciale to a pan to cook and brown and crisp up. When done turn off heat
- Also, put the combination of eggs and egg yolks in a large bowl and mix well. Add the grated cheese, freshly grated black pepper and mix well.
- When the pasta is cooked to your taste, lift it out of the water and add the the egg mix, stirring well. Tip in the guanciale and any fat in the pan. Mix well. You can lighten the sauce to the creaminess you prefer by adding some of the pasta cooking water. Adjust seasoning and serve with more grated pecorino
a reasonable recipe is on Pasta Grammar https://www.pastagrammar.com/post/classic-carbonara-recipe
italian
italian pasta