Spaghetti Carbonara with Guanciale
Pasta and Pizza • Italian
Description
We cook the pasta in a double boiler to prevent the yolks from curdling, resulting in a creamy sauce. Instead of guanciale, you can use regular smoked bacon. Pecorino Romano can be substituted with Pecorino Toscano or Parmesan. Be careful when salting the pasta, as guanciale (bacon) and Pecorino Romano cheese are salty.
Ingredients
- Guanciale 5 oz
- Spaghetti 5 oz
- Dry White Wine 5 fl oz
- Whole egg 2 pieces
- Chicken Broth 5 fl oz
- Grated Pecorino Pepato Cheese 0 oz
- Ground Black Pepper to taste
- Thyme 0 oz
Step-by-Step Guide
Step 1
Cook the spaghetti in salted water until al dente.
Step 2
Slice the guanciale. Sauté in a pan until golden brown and add the white wine.
Step 3
Once the wine evaporates, add the broth (meat or chicken) and the cooked spaghetti.
Step 4
In a metal bowl, place 2 yolks, Pecorino Romano cheese, and black pepper. Then add the spaghetti with guanciale and broth to the bowl. Place the bowl in boiling water and cook in a double boiler, stirring constantly. The sauce should become slightly thick with a creamy hue.
Step 5
Serve the pasta on a plate, garnished with thyme and ground pepper.
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