Gragnano Igp Spaghettoni Alla Carbonara Recipe by Chef Giuseppe Guardì
Cooking Instructions 1 hour 30 minutes 1 To make spaghetti alla carbonara, start by bringing a large pot of salted water to a boil for the pasta. Meanwhile, remove the rind from the guanciale and cut it first into slices, then into strips about 1/2 inch (1 cm) thick. 2 You can save the guanciale rind to flavor other dishes. 3 Add the spaghettoni to the boiling water and cook until al dente. While the pasta cooks, place the egg yolks in a bowl. Add the Pecorino Romano and season with black pepper. Whisk by hand until you get a smooth, creamy mixture. 4 Place the guanciale pieces in a nonstick skillet and cook over medium-high heat for about 10 minutes, being careful not to burn them or they will become too strong in flavor. 5 Transfer the cooked guanciale to a small bowl and set aside. Add a ladleful of pasta cooking water to the skillet along with the guanciale fat. 6 To make the sauce extra creamy, add a little more pasta cooking water if needed. Add the guanciale back in, toss everything together, and serve the spaghetti alla carbonara immediately, topping with more Pecorino Romano. 7 Once the guanciale is cooked, turn off the heat and use a ladle to remove it from the skillet, leaving the rendered fat in the pan. 8 Drain the pasta while still al dente directly into the skillet with the guanciale fat. Toss briefly to coat, remove from the heat, and pour in the egg and Pecorino mixture. Mix quickly to combine everything. 1 To make spaghetti alla carbonara, start by bringing a large pot of salted water to a boil for the pasta. Meanwhile, remove the rind from the guanciale and cut it first into slices, then into strips about 1/2 inch (1 cm) thick. 1 To make spaghetti alla carbonara, start by bringing a large pot of salted water to a boil for the pasta. Meanwhile, remove the rind from the guanciale and cut it first into slices, then into strips about 1/2 inch (1 cm) thick. 2 You can save the guanciale rind to flavor other dishes. 2 You can save the guanciale rind to flavor other dishes. 3 Add the spaghettoni to the boiling water and cook until al dente. While the pasta cooks, place the egg yolks in a bowl. Add the Pecorino Romano and season with black pepper. Whisk by hand until you get a smooth, creamy mixture. 3 Add the spaghettoni to the boiling water and cook until al dente. While the pasta cooks, place the egg yolks in a bowl. Add the Pecorino Romano and season with black pepper. Whisk by hand until you get a smooth, creamy mixture. 4 Place the guanciale pieces in a nonstick skillet and cook over medium-high heat for about 10 minutes, being careful not to burn them or they will become too strong in flavor. 4 Place the guanciale pieces in a nonstick skillet and cook over medium-high heat for about 10 minutes, being careful not to burn them or they will become too strong in flavor. 5 Transfer the cooked guanciale to a small bowl and set aside. Add a ladleful of pasta cooking water to the skillet along with the guanciale fat. 5 Transfer the cooked guanciale to a small bowl and set aside. Add a ladleful of pasta cooking water to the skillet along with the guanciale fat. 6 To make the sauce extra creamy, add a little more pasta cooking water if needed. Add the guanciale back in, toss everything together, and serve the spaghetti alla carbonara immediately, topping with more Pecorino Romano. 6 To make the sauce extra creamy, add a little more pasta cooking water if needed. Add the guanciale back in, toss everything together, and serve the spaghetti alla carbonara immediately, topping with more Pecorino Romano. 7 Once the guanciale is cooked, turn off the heat and use a ladle to remove it from the skillet, leaving the rendered fat in the pan. 7 Once the guanciale is cooked, turn off the heat and use a ladle to remove it from the skillet, leaving the rendered fat in the pan. 8 Drain the pasta while still al dente directly into the skillet with the guanciale fat. Toss briefly to coat, remove from the heat, and pour in the egg and Pecorino mixture. Mix quickly to combine everything. 8 Drain the pasta while still al dente directly into the skillet with the guanciale fat. Toss briefly to coat, remove from the heat, and pour in the egg and Pecorino mixture. Mix quickly to combine everything. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! 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