My Carbonara Recipe by Caterina Martinelli
My Carbonara Cooking Instructions 20 min 1 First, trim the excess fat from the guanciale. Place the guanciale on microwave-safe paper and heat on high for 1-2 minutes. 2 Pat the guanciale dry with paper towels to remove excess fat. This keeps the flavor without losing the guanciale's crispiness. 3 Bring a pot of water to a boil. Meanwhile, prepare the egg yolk cream: whisk the yolks well, then add the Pecorino and Parmesan (reserve a little for garnish). Mix until creamy, then add a bit of pasta cooking water and black pepper. 4 Whisk well. Cook the spaghetti until al dente. In a skillet, add the guanciale and a small amount of pasta cooking water. Add the al dente spaghetti and some of the egg cream, and finish cooking. 5 Add the rest of the egg cream, mix everything together, plate, and garnish with Pecorino Romano, guanciale, and black pepper. Serve hot. 1 First, trim the excess fat from the guanciale. Place the guanciale on microwave-safe paper and heat on high for 1-2 minutes. 1 First, trim the excess fat from the guanciale. Place the guanciale on microwave-safe paper and heat on high for 1-2 minutes. 2 Pat the guanciale dry with paper towels to remove excess fat. This keeps the flavor without losing the guanciale's crispiness. 2 Pat the guanciale dry with paper towels to remove excess fat. This keeps the flavor without losing the guanciale's crispiness. 3 Bring a pot of water to a boil. Meanwhile, prepare the egg yolk cream: whisk the yolks well, then add the Pecorino and Parmesan (reserve a little for garnish). Mix until creamy, then add a bit of pasta cooking water and black pepper. 3 Bring a pot of water to a boil. Meanwhile, prepare the egg yolk cream: whisk the yolks well, then add the Pecorino and Parmesan (reserve a little for garnish). Mix until creamy, then add a bit of pasta cooking water and black pepper. 4 Whisk well. Cook the spaghetti until al dente. In a skillet, add the guanciale and a small amount of pasta cooking water. Add the al dente spaghetti and some of the egg cream, and finish cooking. 4 Whisk well. Cook the spaghetti until al dente. In a skillet, add the guanciale and a small amount of pasta cooking water. Add the al dente spaghetti and some of the egg cream, and finish cooking. 5 Add the rest of the egg cream, mix everything together, plate, and garnish with Pecorino Romano, guanciale, and black pepper. Serve hot. 5 Add the rest of the egg cream, mix everything together, plate, and garnish with Pecorino Romano, guanciale, and black pepper. Serve hot. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Creamy Lemon Linguini w/Shrimp Sundried tomato and basil Chicken Bacon Pasta Potato, Cheese, and Onion Pierogi 🇵🇱 Easy! Walnut and Orange Biscotti | Italian hard and crunchy cookies Spinach artichoke stuffed garlic bread Creamy Lemon Linguini w/Shrimp Sundried tomato and basil Chicken Bacon Pasta Potato, Cheese, and Onion Pierogi 🇵🇱 Easy! Walnut and Orange Biscotti | Italian hard and crunchy cookies Spinach artichoke stuffed garlic bread Vanilla-Pear Milkshake No Fire Veg Sandwich.. Bee Hoon Po Pia Vegetable Green bean Soup Carrot-Spinach Raita Plum Sharbat Shorts White rice and stew with boiled potatoes and salad Pink Sauce Pasta in Microwave Steamed couscous with stew Vanilla-Pear Milkshake No Fire Veg Sandwich.. Bee Hoon Po Pia Vegetable Green bean Soup Carrot-Spinach Raita Plum Sharbat Shorts White rice and stew with boiled potatoes and salad Pink Sauce Pasta in Microwave Steamed couscous with stew