Spaghetti Carbonara
ID: 4fabc60f...
This is a traditional Roman Spaghetti Carbonara that strictly forbids the use of cream. It features a rich, silky sauce made from fresh eggs and salty Pecorino Romano, complemented by the intense flavor of crispy, rendered guanciale.
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🍳 調理の流れ
Boil spaghetti in salted water until al dente. → Slow-cook sliced guanciale in a pan until crispy and the fat is rendered. → Whisk eggs with Pecorino cheese and plenty of black pepper to create a thick paste. → Toss cooked pasta with guanciale, turn off heat, and stir in the tempered egg mixture to create a creamy sauce. → Garnish with extra cheese and pepper and serve immediately.
調理手順
簡単な手順
Boil spaghetti in salted water until al dente. → Slow-cook sliced guanciale in a pan until crispy and the fat is rendered. → Whisk eggs with Pecorino cheese and plenty of black pepper to create a thick paste. → Toss cooked pasta with guanciale, turn off heat, and stir in the tempered egg mixture to create a creamy sauce. → Garnish with extra cheese and pepper and serve immediately.
イントロ
This is a traditional Roman Spaghetti Carbonara that strictly forbids the use of cream. It features a rich, silky sauce made from fresh eggs and salty Pecorino Romano, complemented by the intense flavor of crispy, rendered guanciale.
ステップ 1
Boil 5 liters of water in a large pot and add a generous amount of rock salt.
ステップ 2
Add the spaghetti to the boiling water. Cook for approximately 11 minutes or according to package instructions until al dente.
ステップ 3
Prepare the guanciale by removing the tough outer skin while keeping the peppery crust. Slice it into thin, even strips.
ステップ 4
Place the guanciale in a cold large fry pan. Turn the heat to medium and cook slowly to render the fat and let it become crispy.
ステップ 5
In a mixing bowl, crack the 4 eggs and whisk them thoroughly with a fork.
材料リスト
重要なメモ
Rule number one: Never use cream in an authentic Carbonara; the creaminess comes from the emulsion of eggs, cheese, and pasta water.
Use Guanciale (cured pork cheek) for the best flavor. If unavailable, use Pancetta. Avoid smoked bacon as it changes the traditional flavor profile.
Whisking a ladle of hot pasta water into the egg/cheese mixture before adding it to the pan helps temper the eggs and creates a smoother sauce.
The heat must be turned off before adding the egg mixture to prevent the eggs from scrambling.
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