That bowl mix was a nightmare for my eyes, unbelievable that such a heresy can be achieved. I included direction 4 as contemporary to 2 and 3: you'll be more efficient this way, since beating the eggs takes about five minutes. Also I never understood why everybody says it's easy, but I guess it is..
@ -10,28 +10,24 @@ This recipe assumes large eggs (63 g | 2 1/4 oz).
## Ingredients
- Spaghetti or linguine: 125 g | 4 1/3 oz pp.
- Egg: 1
- Egg yolk: 1 pp.
- Parmigiano-Reggiano (grated): 30 g | 1 oz pp.
- Pecorino Romano (grated): 30 g | 1 oz pp.
- Guanciale (cleaned and cubed): 75 g | 2 oz pp.
- Spaghetti or linguine: 100 g | 3 1/2 oz pp.
- Eggs: 1
- Guanciale (cleaned and cubed): 60 g | 2 oz pp.
- Sausage: 1 (optional)
- Parmigiano-Reggiano (grated)(optional)
- Pecorino Romano (grated)(optional)
## Directions
1. Combine the cheese, egg and egg yolks in a bowl, together with a generous amount of freshly ground black pepper and optionally a dash of whole milk.
2. Fill a pot with just enough water to be able to cook the spaghetti without it sticking together or burning. Use less salt than you would normally. The aim is starchy water.
3. Depending on the cooking time of your pasta, you can add it now (8+ minutes and you should be fine). Cook the pasta 1 minute less than advised.
4. Fry the guanciale in a dry pan on low to medium heat until the sides are crisp but the insides are chewy. Leave the resulting fat in the pan and set the guanciale aside.
5. When your pasta is almost done, add some tablespoons of the starchy pasta water to your egg/cheese mixture. Mix well, and add more water as needed.
An option here is to make a bain-marie over your boiling pasta pot to melt the cheese -- this will result in an extremely creamy and well integrated emulsion.
6. When your pasta is done (-1 minute), remove it to the pan with the fat. Keep it on low heat and mix the fat and spaghetti.
7. Now add the egg/cheese mixture and keep moving and stirring to fully incorporate the sauce. Add pasta water as needed.
The carbonara is done when the sauce looks a bit runnier than you would like, as it will start to thicken immediately after leaving the pan.
Add the guanciale back in and give it a quick toss to mix. Plate and optionally garnish with grated cheese and freshly ground black pepper. Voila.
1. Crack the eggs in a bowl. Add a generous amount of freshly ground black pepper and optionally a dash of whole milk.
2. Fill a pot with water, and when it boils cook the pasta 1 minute less than advised. Use less salt than you would normally too.
3. Fry the guanciale in a dry pan on low to medium heat until the sides are crisp but the insides are chewy. Optionally you can open a sausage and put the insides together with guanciale. See the proportions though.
4. While everything is being cooked and fried, beat the eggs manually using a fork until everything is entirely liquid. Remember to watch the time.
5. When your pasta is done (-1 minute), drain it and put it in the bowl with eggs. At this step you may consider the timing: if the pasta is too hot you will cook the eggs, and some people don't like it this way, so just wait for a minute. Keep moving and stirring to fully incorporate the eggs. Add guanciale and as many fats remaining in the pan as you want. Keep moving and stirring.
6. Plate and optionally garnish with grated cheese and freshly ground black pepper. Voila.
Robomechacyborg
3 years ago
committed by
GitHub