April 6th we celebrate HER MAJESTY THE CARBONARA! Famous worldwide, it represents one of the symbols of Italian cuisine. Many have reinvented the recipe. Some use short pasta instead of spaghetti. There are those who debate whether to use pancetta or guanciale, cut into cubes or strips, whole eggs or just the yolk…In short, anything goes!
For me, the true carbonara is made with spaghetti, only yolk, pecorino cheese, guanciale, and finally a sprinkle of pepper. A creamy and super tasty carbonara! Let’s see together how to prepare creamy spaghetti carbonara with crunchy guanciale.
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- Difficulty: Medium
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz Spaghetti
- 3 oz Pecorino
- 4 Egg Yolks (large – room temperature)
- Salt
- Pepper
- 7 oz Guanciale
Preparation
First, cut the guanciale into strips. Heat a pan and, without adding anything – the guanciale fat doesn’t require oil or butter – render the guanciale. It only takes a few minutes to see it change color (the white becomes transparent) and release all the fat (it sweats).
When it becomes crispy, turn off the heat. Place the crispy guanciale on paper towels and set the pan aside.
Grate the pecorino, add the yolks, and add the ground pepper. Mix well with a fork, then add the fat released by the guanciale. Continue to stir until it is fully absorbed. Finally, pour in a ladle of cooking water and whisk until a thick cream forms.
Meanwhile, heat the water and when it reaches a boil, drop in the spaghetti.
Drain al dente and then add it to the pan with the guanciale. Flavor the spaghetti by mixing the pasta with the sauce.
At this point, turn off the heat and pour in the cream prepared with the egg yolks.
The Spaghetti Carbonara…the Creamy One with Crunchy Guanciale is ready to serve, but remember a sprinkle of pepper and pecorino before serving! You will fall in love with the cream!!
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