Traditional Carbonara! #shorts #fyp #pasta #food #italian #cooking #cheese #trending
Ingredients
1 cup cubed guanciale
2 Tbsp whole peppercorns
4 egg yokes
2/3 cup pecorino romano grated
2/3 cup parmigiano reggiano finely grated
8 oz pasta dried spaghetti
salt to taste (if needed)
Method:
To a cold pan add your cubed guanciale. Turn heat to medium and cook, stirring often for 6-8 minutes or until brown and crispy. Remove guanciale with a slotted spoon and save the fat.
To a frying pan over medium high heat, add your peppercorns and toast tossing often for 2-3 minutes or until fragrant. Transfer to a mortar and grind until a fine powder. Set aside.
To a bowl, add egg yokes, grated cheese, 1 Tbsp guanciale fat, and a pinch of the toasted pepper. Mix until a thick paste.
To a pot of boiling water, add your pasta and cook to package directions. Make sure to save some pasta water!
In a double- boiler, add your cooked pasta and the egg mixture. While mixing vigorously, slowly add your pasta water until a creamy sauce forms. Add your guanciale and mix until evenly distributed. Serve a generous portion on a plate and top with more guanciale, freshly grated parmesan cheese and enjoy!
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.
CARBONARA: the TRADITIONAL ITALIAN Recipe by Chef Luciano Monosilio????????????????????
The perfect Carbonara by Chef Luciano Monosilio! From your kitchen to digital art????
Discover our first NFT collection here:
★ INGREDIENTS:
Serves 4
11 oz spaghettoni
7 oz guanciale (jowl bacon) (seasoning 3-4 months)
4 medium egg yolks
1 oz Grana Padano cheese (to grate)
¾ oz Pecorino Romano cheese (to grate)
¾ oz freshly ground pepper
To add just before serving
¾ oz Pecorino Romano cheese (to grate)
#carbonara #firstcourses #giallozafferano
Food Wishes Recipes - Spaghetti alla Carbonara Recipe - Pasta Carbonara
Learn how to make Spaghetti alla Carbonara Recipe! Visit to get more info, and watch over 400 free video recipes. Spaghetti alla Carbonara is easy and delicious!