How to Make Spaghetti Carbonara
To make the perfect Spaghetti Carbonara, you need to start with the right ingredients. The key to this dish is the Guanciale, which is a cured pork cheek that provides a unique salty flavor that cannot be replicated by any other ingredient. Once you have the Guanciale, it’s time to get cooking!
This traditional Roman dish is simple yet delicious, and it’s perfect for a quick and easy weeknight dinner. So, say goodbye to cream-based pasta sauces and hello to the authentic, traditional Spaghetti Carbonara.
Watch Spaghetti all Carbonara video recipe:
How to Make SPAGHETTI CARBONARA Like an Italian
Vincenzo’s Top Tip To Make Spaghetti Carbonara
Eat it right away!
Spaghetti carbonara should be cooked then eaten right away as it is best enjoyed hot from the pan.
Reserve pasta water
Before draining the cooked pasta, be sure to reserve a cup of the pasta water. You can use this starchy water to adjust the consistency of the sauce later on.
Don’t add cream
Traditional carbonara doesn’t use cream. Instead, the creaminess comes from the eggs and cheese. Adding cream will change the flavor and texture of the dish.
Cook the pasta al dente
When cooking the spaghetti, be sure to cook it al dente (firm to the bite). This will help the pasta absorb the sauce and give it the perfect texture.
Spaghetti Carbonara
Equipment
- Large deep round fry pan
- Large deep pot
- wooden spoon
- Tablespoon
- Chopping-board
- 1 Sieve
- Grater
- Tongs
- Mixing bowl
Ingredients
- 5 Farm fresh eggs
- 500 grams spaghetti DeCecco is my favourite!
- 200-300 grams Guanciale/Pig cheek You can also use Pancetta if you cannot find this, but NOT bacon!
- Extra virgin olive oil
- Rock salt
- Pepper
- Pecorino Romano
Instructions
- Add approx. 5litres of water to your pot and put it on the stove at a medium-high temperature.
- Once your water boils, add a handful of rock salt and stir it with a wooden spoon before adding the pasta in. The spaghetti should be cooked al dente, so follow the packet instructions and if you’re using DeCecco, this will take 10 minutes.
- While the pasta is cooking, get a mixing bowl and crack the 5 eggs into it. Sprinkle pepper over the top, 2-3 handfuls of Pecorino Romano cheese and beat it together very well.
- Put the fry pan on the stove at a medium heat and add 4 tablespoons of extra virgin olive oil.
- Chop up at least 200-300g of guanciale into small cubes and once the oil is hot, add this to the pan.
- Using a wooden spoon, stir the guanciale around slightly and leave to simmer until it becomes slightly golden brown in colour.
- Once the pasta is cooked al dente, using a sieve, add portions of the strained pasta to the pan with the guanciale. Don’t be afraid if small amounts of water get into the pan as this will help the ingredients to stick together.
- Mix the guanciale well through the pasta by tossing it through and flipping the pan – if you’re confident enough!
- Switch off the stove and add the egg mix to the pasta. Let it rest and mix in for a few seconds, and themn mix it well using a set of tongs.
- The egg shouldn’t thicken or scramble too much, it should just start to harden in really small amounts, coating the strips of pasta and making a light cream.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
Video
How to serve Spaghetti Carbonara
Tips for finishing off your dish: choose a serving plate that showcases the dish, grind fresh black pepper over the spaghetti for a spicy kick, and grate a generous amount of Pecorino cheese over the top for a salty, tangy flavor that complements the sauce.
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