with Crispy Guanciale
and Pecorino
Spaghetti alla Carbonara
Full recipe here
Recipe Snapshot
Servings
6
Total Time
30 mins
Course
dinner
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Ingredients
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Render guanciale slowly in a pan until crispy and deeply golden, about 7-8 minutes.
Step 1
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In a large bowl, combine grated Pecorino, Parmesan, egg yolks and whole egg, and lots of black pepper.
Step 2
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Pre-grated cheese won’t melt the same way. I strongly recommend grating both cheeses fresh.
Step 3
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Pre-grated cheese won’t melt the same way. I strongly recommend grating both cheeses fresh.
Step 4
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Return most of the crispy guanciale to the bowl.
Step 5
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Once the pasta is al dente, add it directly to the bowl along with 1 cup of pasta cooking water.
Step 6
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Place on top of the past bowl and stir
vigorously.
You want the sauce to get thick and creamy.
Step 7
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Serve & enjoy!
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Meet Author
Ari
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