Carbonara Recipe by ricette di casa nostra
This recipe is translated from Cookpad Italy. See original: La Carbonara Cooking Instructions 12 minutes 1 Bring a large pot of salted water to a boil for the rigatoni. 2 In a skillet, gently heat the guanciale over low heat to render out all the fat (it should sweat). This fat will be used to toss the rigatoni in the pan. 3 Once the water is boiling, add the rigatoni. 4 While the rigatoni cooks, whisk the eggs with Pecorino Romano and black pepper. Add 1/2 tablespoon of pasta cooking water to prevent the eggs from scrambling. The sauce should be creamy but thick. 5 Drain the rigatoni a couple of minutes before it's fully cooked and transfer directly to the skillet with the guanciale. Add a ladle of pasta cooking water and toss everything over high heat for one minute. 6 Turn off the heat and pour the egg mixture over the pasta, mixing well to combine. 7 Add a bit more Pecorino Romano and 2 to 3 tablespoons of pasta cooking water, stirring well to achieve a creamy texture. 8 Serve immediately with a light sprinkle of Pecorino Romano and a grind of black pepper. 9 Enjoy! 1 Bring a large pot of salted water to a boil for the rigatoni. 1 Bring a large pot of salted water to a boil for the rigatoni. 2 In a skillet, gently heat the guanciale over low heat to render out all the fat (it should sweat). This fat will be used to toss the rigatoni in the pan. 2 In a skillet, gently heat the guanciale over low heat to render out all the fat (it should sweat). This fat will be used to toss the rigatoni in the pan. 3 Once the water is boiling, add the rigatoni. 3 Once the water is boiling, add the rigatoni. 4 While the rigatoni cooks, whisk the eggs with Pecorino Romano and black pepper. Add 1/2 tablespoon of pasta cooking water to prevent the eggs from scrambling. The sauce should be creamy but thick. 4 While the rigatoni cooks, whisk the eggs with Pecorino Romano and black pepper. Add 1/2 tablespoon of pasta cooking water to prevent the eggs from scrambling. The sauce should be creamy but thick. 5 Drain the rigatoni a couple of minutes before it's fully cooked and transfer directly to the skillet with the guanciale. Add a ladle of pasta cooking water and toss everything over high heat for one minute. 5 Drain the rigatoni a couple of minutes before it's fully cooked and transfer directly to the skillet with the guanciale. Add a ladle of pasta cooking water and toss everything over high heat for one minute. 6 Turn off the heat and pour the egg mixture over the pasta, mixing well to combine. 6 Turn off the heat and pour the egg mixture over the pasta, mixing well to combine. 7 Add a bit more Pecorino Romano and 2 to 3 tablespoons of pasta cooking water, stirring well to achieve a creamy texture. 7 Add a bit more Pecorino Romano and 2 to 3 tablespoons of pasta cooking water, stirring well to achieve a creamy texture. 8 Serve immediately with a light sprinkle of Pecorino Romano and a grind of black pepper. 8 Serve immediately with a light sprinkle of Pecorino Romano and a grind of black pepper. 9 Enjoy! 9 Enjoy! 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! Cherry Tomato Tulip Salad 🍅🌷 The best crockpot chili 【Pork Belly】made by Rice Cooker ! Easy Black Pepper Turkey Stir-fry Homemade Chinese Egg Noodles Korean fried chicken wings The best crockpot chili 【Pork Belly】made by Rice Cooker ! Easy Black Pepper Turkey Stir-fry Homemade Chinese Egg Noodles Korean fried chicken wings Veg Spring Roll Mushroom & Green pease in khoya malai Gravy Sweet baked beans with bacon New York Bagel Milky Butter Cookies Veg pulao Honey roasted cashew nuts Yam and egg Indomie Butternut Squash and Apple Soup Veg Spring Roll Mushroom & Green pease in khoya malai Gravy Sweet baked beans with bacon New York Bagel Milky Butter Cookies Veg pulao Honey roasted cashew nuts Yam and egg Indomie Butternut Squash and Apple Soup