Bring a large pan of not too salted (the guanciale and cheeses are
quite salty) water to the boil and cook the spaghetti according to
packet instructions.
While the pasta is cooking, heat a large frying pan over medium heat.
Add the guanciale and fry for about three minutes, or until the meat
is golden (but not too crispy) and has rendered its fat. Turn off the
heat.
In a bowl, beat the eggs and the cheeses until well combined and
season with a good amount of black pepper.
When the pasta is cooked to al dente, drain, reserving half a cup of
the cooking water. Return the guanciale pan to medium heat, and pour a
little of the reserved pasta water into the pan. Stir in the spaghetti
and leave the pan over the heat for a few moments to allow some of the
water to evaporate and the pasta to absorb the flavours.
Working quickly, take the pan off the heat and stir in the egg and
cheese mixture, moving everything around until every strand of pasta
is coated and the sauce has thickened. If it gets too clumpy, add
another splash of cooking water to loosen it. Add more salt if it
needs it and serve immediately.
The key to this is to try to make sure that the sauce is a loose, but
rich, texture, and that you stir everything really well together so
every strand of pasta is coated, adding enough pasta water to make it
silky.
Originally Submitted
10/29/2013
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