Spaghetti carbonara ???? #shorts 
Carbonara
Ingredients
- 400g Guanciale, diced small
- 300g pecorino cheese, grated
- 1 packet spaghetti
- 1 whole egg
- 3 egg yolks
- Salt for the pasta water
Method
1. Place a large pot of water on to boil with 2 pinches of salt in it.
2. In a large frypan, add the guanciale and place on a med-high heat
3. Add the pasta to the boiling water and cook until al dente
4. Once the guanciale is golden, remove from the heat and drain the fat from it, keeping both the guanciale and fat
5. In a mixing bowl, add all the eggs and the cheese, then add about 1/2 cup of the hot pasta water and mix
6. Once the pasta is cooked, add it to the pan the guanciale was in and then add 3/4 of the cooked guanciale and the cheese and egg mixture
7. Mix well (note you do not want the heat on under this), feel free to add some more of the hot pasta water if you feel it needs
8. Serve and sprinkle some of the leftover crispy guanciale on the top and some fresh black pepper.
9. Enjoy!
CARBONARA ITALIAN STYLE | CARBONARA WITH BACON AND EGG | EASY RECIPE
Hello mga kapatid, this video is showing you how I make carbonara ala italian style. If you wish to add more oil so it will be not so dry and add more bacon it’s up to you. I made it for only 2 persons. We love the taste. What I love about this recipe is light to eat and easy to prepare.You will love it too. Try this!
#CARBONARAITALIANSYTLE
#CARBONARA
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Spaghetti Carbonara #shorts#cooking #easy #comfortfood #fyp 
Recipe @thegoldenbalance
I am telling you, this is seriously delicious. A creamy, cheesy sauce with the umami delicious bacon.
Ingredients
6 oz spaghetti
3/4 cup Parmesan cheese (or pecorino)
4 slices bacon (or guanciale)
2 eggs
2 tsp peppercorn
Season a large pot of water with salt and bring to a boil. Get your pasta cooking when you start cooking your bacon.
MAKE SURE TO SAVE SOME PASTA WATER FOR SAUCE
In a frying pan over medium heat, toast your peppercorns until fragrant. Then grind them.
In a bowl, mix cheese, eggs, and pepper.
In a cold frying pan, add sliced bacon and turn the heat to medium. Once the bacon is crispy and fat is rendered around 8-10 minutes, add cooked pasta and cheese mixture. Mix vigorously and add a small splash of pasta water as needed. ( I used way too much)
Once the sauce is emulsified, plate and enjoy!
Carbonara with Bacon & Walnut Crumb, Parmesan fried egg
Creamy, herby carbonara with a crunchy, salty bacon and walnut crumb, topped with a runny parmesan fried egg. This indulgent pasta recipe is perfect for that special occasion and will be sure to impress your loved ones.
Filipina tries making authentic Carbonara ????????
Original Video by Abigail Marquez
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Gennaro Contaldo's Authentic Italian Spaghetti Carbonara | Citalia
Spaghetti Carbonara is thought to originate in the Lazio region of Italy, first made for the carbonari (charcoal workers) and is an authentic recipe, now popular the world over. Perhaps one of the easiest and quickest Italian pasta recipes, a Spaghetti Carbonara can be rustled up at home for a tasty week night supper.
In Genaro’s authentic recipe, he uses guanchiale (pig cheek) rather than the pancetta that we might use at home, however pancetta is a perfectly acceptable substitute if you don’t have a good Italian deli near to you.
Although British versions of this dish often include cream, Gennaro’s classic recipe uses just seasoned pasta water, fresh egg yolks and pecorino cheese to create that delicious, creamy texture that you will know and love.
Gennaro has fond memories of eating Carbonara in the backstreet trattorie of Italy’s capital city, Rome. With so much to see and do in the Eternal City, including the Vatican, Colosseum, Spanish Steps and the Roman Forum, Rome makes a perfect destination for a city break, not to mention the ideal introduction to Italy for first time visitors.
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Ingredients
4 x servings
1 x tablespoons extra virgin olive oil
200g piece Guanciale (pork cheek), roughly chopped into small strips
4 x large free-range egg yolks
75g grated pecorino & extra for sprinkling
Salt & freshly ground black pepper
400g spaghetti
Method
Bring a large saucepan of salted water to the boil and cook the spaghetti until “al dente.”
Heat the extra virgin olive oil in a large frying pan, add the guanciale and on a medium heat stir fry until crispy.
In a small bowl beat egg yolks with pecorino, some salt & pepper. Set aside.
Drain the spaghetti, reserving some of the pasta water, add the spaghetti to the pan of guanciale, with a little of the pasta water and mix well. Remove pan from the heat, stir in the egg mixture, adding more cooking water if necessary. Serve immediately with some grated pecorino and freshly ground black pepper.