Don't mind the plating
Guanciale pepe, pecorino romano, 1 egg and one egg yolk, good quality spaghetti.
Turned out very good. Here is what I did:
I fried the guanciale medium low heat. While it was frying, i mixed the eggs with about 100g of pecorino romano into a thick paste. At this time also the water was already also boiling and ready to take in the pasta. Once the pasta was ready, I took the now crispy guanciale to side and filtered the fat and mixed most of the fat with the egg-pecorine paste, leaving some of it to the pan. I turned off the heat and toss the pasta and little pasta water to the pan and mixed with the fat. Then I added the egg-pecorino paste and tossed until it was very creamy. Then just plate it and add the guanciale on top
by Cuzeex
8 Comments
Too white
Recipe looks solid
Not bad.
I would add a bit more of black pepper.
As well, you use the all fat to mix the pasta first. (This how I do).
Egg and Pecorino and pepper.
Then put that in the pasta which already has the fat oil and is already hot enough.
Mix it, add a little water, make it creamy.
6.5 out of 10.
Sorry I was a bit critical of my vote. (Though is not a bad vote)
10/10
That looks delicious and thank you for sharing your recipe ☺️
That looks delicious. I bet it tastes even more delicious 😀
Guanciale, egg, black pepper…. no problem with this Carbonara
Needs more pepper imo