Spaghetti alla carbonara
This is probably one of the most iconic Italian pasta dishes, but can you cook it like a local? Authentic Carbonara is made with egg, hard cheese (usually Pecorino romano), guanciale (or pancetta) and black pepper. It looks easy, but according to Nico, the secret for making it unique is in the quality of ingredients, timing, and doses.
1/2 pound guanciale (or pancetta) or thick cut bacon
4 whole eggs
1 cup grated pecorino cheese
4 servings of spaghetti (80-100 gr each)
Black pepper to taste
1. Heat pasta water: Put a large pot of salted water on to boil. When boiling, add the pasta to cook per package instructions.
2. Sauté guanciale until its fat comes out and becomes crispy. Add garlic to it and cook for a minute. Once done, transfer the mix to another bowl.
3. Beat eggs, and add half of the cheese to it.
4. Transfer the pasta from the boiling water )save the water) to mix with pancetta, garlic and eggs. Add salt and pepper to taste. if needed, add some pasta water to create a creamy consistency.
5. Serve at once and add remaining half of cheese
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