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Spaghetti carbonara

Schwierigkeit:
15 Minuti
4 persone
Zutaten
  • 320gr spaghetti
  • 4 tuorli freschi
  • 100gr guanciale
  • 30gr Pecorino DOP grattugiato
  • 30g Grana Padano grattugiato
  • Olio extravergine d’oliva
  • Sale e pepe nero

Vorbereitung des Rezepts

1

Mix the egg yolks with the grated Pecorino Romano PDO and Grana Padano to obtain a smooth cream. Add some black pepper.

2

Cut the guanciale into strips and roast it in a pan. Once ready, switch off the heat.

3

In a pot with boiling salted water, cook spaghetti alla chitarra for 9 minutes. Save a glass of the cooking water.

4

Drain the pasta al dente into the pan (heat switched off) with the guanciale.

5

Add the egg and cheese cream; stir vigorously. If needed add some of the cooking water to obtain a creamy texture.

6

Serve the spaghetti and complete with a final dash of pepper.

7

Important tip: remember to never turn on the heat when you are adding the eggs to avoid a scrambled egg effect.