Spaghetti alla Carbonara is one of the most known pasta all over the world; there are many interpretation of this typical dish and seldom you may find different choices about every single ingredient.
The video explains itself but beware: mouth-watering risk it really high!
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DIRECTIONS for Spaghetti alla Carbonara
- Boil salted water in a pot, meanwhile mix the Pecorino Romano, Parmigiano Reggiano, egg and yolk, until you'll get a crunchy sauce.
- Add black pepper! A lot of black pepper: "Carbone" in Italian is "Coal", and if it's named "Carbonara", there are valid reasons for that!
- Put in a hot pan (about 140° Celsius) the Guanciale until it releases his oil and white will turn to transparent. You will not find Guanciale everywhere, if it's not available, you can use pancetta! If pancetta is not releasing enough oil, you can add some Extra Virgin Olive Oil. Purists from Rome could kill me for saying that, but be sure the result will be pleasant!
- Please, don't add: onion, cream, wine, squid, peppers, pineapple juice, parsley, basil, canned tuna, peanuts butter. This way I'm gonna kill you.
- Add Guanciale to sauce and mix a little bit.
- Drain the spaghetti, and mix it immediately with the sauce. It's crucial to do this step really fast because the hot spaghetti will "cook" the egg.
Buon appetito!
It's always a good time to cook Spaghetti alla Carbonara, let yourselves share a great food moment just like Meryl Streep and Jack Nicholson (aka Mark Forman) in "Heartburn" (1986) right after a wild night!
🍝 Mark Forman: "When we're married, I want this once a week."