Spaghetti Carbonara Recipe is one of the most famous Pasta Recipes of Roman Cuisine. It’s a simple pasta dish, whose original recipe use, as ingredients, eggs, guanciale (an Italian cured meat product prepared from pork jowl or cheeks. Its name is derived from guancia, Italian for cheek, sometimes translated with pork cheek lard or jowl bacon) and grated pecorino romano.
The most common type of pasta for Carbonara Recipe is spaghetti, but it’s not unusual to find great pasta carbonara dishes made with short pasta such as rigatoni or penne.
Prep Time: 20 Min – Cook Time: 10 Min – Yields : 4
– 350 g (12 oz) of spaghetti
– 200 g (7 oz) of guanciale (pork cheek lard)
– 4 eggs
– 100 g (3,50 oz) of grated Pecorino Romano cheese
– 1 tablespoon of extra virgin olive oil
– ground black pepper
– Cut the guanciale (or pork cheek lard) into small pieces, then cook them in a frying pan with oil, over medium heat, being careful not to roast them too much.
– Add Pecorino cheese to the eggs and whisk them with a fork until you get a cream.
– Cook the spaghetti in boiling salted water, respecting the cooking times specified on the package.
– Drain when they are “al dente” and cook them in the pan with the guanciale for 1 minute, over high heat .
– Turn off the heat then pour the cream of eggs and cheese over the spaghetti and begin to stir quickly. The cream will melt and warm; the eggs will cook without forming any lumps .
– With the help of a ladle and a fork, create a pasta nest then add guanciale, ground black pepper and grated pecorino cheese to taste. Serve immediately.
RECIPE SOURCE: http://www.recipesfromitaly.com/spaghetti-carbonara/