Hungry Man
Senior Member
I know the very traditional carbonara recipe requires Guanciale, but as it is a bit hard to find, I used pancetta instead. I also used a bit of garlic which was later discarded.
(just for a bit of flavor). I think it is still authentic enough, but next time I will try to find Guanciale and will also use pecorino instead of parmesan.
Hope you will enjoy the recipe:
View: https://www.youtube.com/watch?v=y5xYFKDVMx8
Ingredients:
- Dry spaghetti, 200g
- Panchetta or Guanciale (if you can find it), 100 g
- 3 eggs
- Pecorino or parmesan cheese, 50g - grated
- 1 clove garlic
- Olive oil, 1tbsp
- Black pepper and salt to season
Method:
- Chop the pancetta into smaller pieces
- Beat 2 whole eggs + 1 yolk together with black pepper, parmesan
- Crush 1 clove of garlic
- Bring water to boil in a deep pot and add the spaghetti (we will cook for 8-9 minutes, try to keep the pasta "al dente")
- In the meantime, add oil to a pan and immediately add pancetta without heating the oil
- Once the oil is hot, add crushed garlic
- Sear the pancetta and cook until crispy and brown, discard the garlic
- Once the pasta is al dente and pancetta is crispy and brown, turn off the stoves
- Wait until the pan is cooled down a bit and then add the pasta together with plenty of pasta water
- Stir well to infuse the flavors and as the pan is not hot (but warm), the eggs will not be cooked but will form a creamy texture
- Season with some more black pepper and enjoy!
(just for a bit of flavor). I think it is still authentic enough, but next time I will try to find Guanciale and will also use pecorino instead of parmesan.
Hope you will enjoy the recipe:
Ingredients:
- Dry spaghetti, 200g
- Panchetta or Guanciale (if you can find it), 100 g
- 3 eggs
- Pecorino or parmesan cheese, 50g - grated
- 1 clove garlic
- Olive oil, 1tbsp
- Black pepper and salt to season
Method:
- Chop the pancetta into smaller pieces
- Beat 2 whole eggs + 1 yolk together with black pepper, parmesan
- Crush 1 clove of garlic
- Bring water to boil in a deep pot and add the spaghetti (we will cook for 8-9 minutes, try to keep the pasta "al dente")
- In the meantime, add oil to a pan and immediately add pancetta without heating the oil
- Once the oil is hot, add crushed garlic
- Sear the pancetta and cook until crispy and brown, discard the garlic
- Once the pasta is al dente and pancetta is crispy and brown, turn off the stoves
- Wait until the pan is cooled down a bit and then add the pasta together with plenty of pasta water
- Stir well to infuse the flavors and as the pan is not hot (but warm), the eggs will not be cooked but will form a creamy texture
- Season with some more black pepper and enjoy!