Ingredients –
400g (14.1oz) – Spaghetti
4 – Large Free Range Egg Yolks
45g (1.6oz) – Pecorino Romano Cheese, Freshly Grated (Substitute for Parmigiano Reggiano)
250g (8.8oz) – Guanciale (Substitute for Pancetta or Bacon)
Black Pepper To Taste
Method –
Bring a pot of salted water to a boil and cook the pasta 1 minute less than the instructions.
Add the egg yolks and Pecorino Romano cheese to a mixing bowl and whisk to combine. Set aside.
Place a large pan over medium-high, and whilst it is cold, add the Guanciale and gently fry it off for 5 minutes until it becomes crispy and the fat has rendered. There will be quite a bit of fat; if it’s too much for you, you can remove some, but I recommend leaving it in. Turn off the heat.
Add the pasta straight from the water into the pan with the Guanciale, reserving 1 cup (250ml) of pasta water. Add the egg yolk and cheese mix and vigorously mix until everything is smooth. It would be best if you worked fast here as the egg can start to scramble. Once combined, adjust the consistency with the pasta water until you reach the desired consistency and it’s nice and creamy. You may not need all the pasta water.
Serve the carbonara in bowls and top with the crispy Guanciale. Grate over fresh Pecorino Romano cheese and top with cracked black pepper (optional). Dig in.
#pasta #carbonara #shorts
34 Comments
GUANSHIALI 🪦
Guan-chi-alley- had me dying ngl
Italian approved
How many serves is this recipe ? 4 normal size meals?
I never knew cooking carbonara WAS THIS simple, and i grew up in a lie that carbonara had cream.
What kind of cheese?
I didn't have access to guanciale, but I ended up using cured ham instead. It tasted marvelous
Very nice recipe … No butter …
I tried this recipe and it is soooo good😋
👏 bravo ragazzo 🎉
Definitely not original carbonara. Culinary historians like Luca Cesari have revealed to us the first carbonara was nowhere near that. Today's carbonara was born around the year of 1995!
What do I do with the Egg whites
+9999 missed calls from Lionfield 😱
The rind iis delicious, no thanks
can i make it with chicken? im muslim.
I’ve had this before. Let me tell you it’s better than how people usually do it with cream.
Why you saying guanciale like that 😂 gwan- CHEE-arli
This is a very good recipe, i tried another one that used 6 eggs (2 complete with the withes and 4 yolks), man that was awful lol
Good trick craig also why is bro putting black pepper on top
this is in no way traditional carbonara, nobody made carbonara like this before the 90s
No cream, sorry not authentic!
is this good for business for filipino's? I want to do it badly but if they will like it cause i want budget friendly ingredients
That’s not how you pronounce it, but I agree with the previous comment. Add pasta water to the egg and cheese mixture and loosen it up first.
Wait, so it doesn't need a milk or cooking cream ?! 😮😮😮😮
You shouldn't add the egg whites
Every Italian is disappointed aka me😢
guan-chia-lee xD
Rind is actually very nice, try to roast it
The way you pronounce guanciale is freaking me out
I love to drizzle with some extra virgin olive oil at the end along with more black pepper
better use pasteurize egg
Excessively watery in my opinion (italian house husband)
It's GUAN-CHA-LAY
I really like this recipe 😋😋👌🏽👌🏽👍🏽👍🏽