Hi, I got this recipe card from a restaurant in Rome and really want to try it but google translate isn’t doing a great job! I’m worried about it missing out the finer details of the recipe, can anyone translate for me please? Thank you!
by serotonot
1 Comment
cut the guanciale into matchsticks, make it gold and crunchy in a pan, put it away
in a bowl put 1 tablespoon of pecorino, 1 tablespoon of parmigiano, pepper, 1 egg yolk (for each person) and mix.
at 2/3 of the pasta cooking time drain it and put in the same pan you used for guanciale
cut the fire and mix the pasta with the thing you got in the bowl until you reach a uniform density
add the crunchy guanciale and pepper to taste.
PS. I would put some guanciale in the mix to get a double texture.
Also I would put the pasta in the bowl instead of the pan… the hot pasta will heat the egg yolks without risking to cooking the egg. And since you will not grease the pasta the egg will stick to it better.
Finally to get the guanciale (or even pancetta) gold and crunchy you need to render the fat at really slow heat… you can save some fat to make piadine for example… I would not use it all in carbonara, just a little bit (of course do not throw it away).