Spaghetti Carbonara by chefboylee

Spaghetti Carbonara

chefboylee

Cook

20 min

1 serving

US

original

metric

Picture for Spaghetti Carbonara

1 serving

US

original

metric

Ingredients

handful spaghetti pasta

1 ½ cup guanciale, cubed

1 ½ cup parmigiano reggiano

½ cup pecorino romano cheese

1 tbsp fresh black pepper

½ cup pasta water

3 egg yolk

to taste Salt

as needed water

Tools

pan

pot

bowl

Directions

Step 1

Add guanciale to cold pan and sauté till golden. Remove and strain fat.

1 ½ cup guanciale, cubed

pan

Step 2

Mix yolks with cheeses and black pepper to form paste in metal mixing bowl. Set aside.

3 egg yolk

½ cup pecorino romano cheese

1 ½ cup parmigiano reggiano

1 tbsp fresh black pepper

bowl

Step 3

Boil spaghetti in lightly salted water.

handful spaghetti pasta

Step 4

In a separate pot, boil 2 inches of water to create a double boiler. You’ll be putting mixing bowl with cheese on top.

as needed water

pot

Step 5

When noodles are Al dente, add to the cheese mix. Place that mixing bowl on top of the water bath, and turn the heat to low.

Step 6

Mix continuously, adding pasta water. Once sauce starts to thicken and emulsify, add the guanciale in. Adjust the sauce with more pasta water if needed and season with salt if needed. Enjoy!

½ cup pasta water

1 ½ cup guanciale, cubed

chefboylee

© 2024 chefboylee. All rights reserved.