Carbonara 2 Recipe by rosso rubinian
This recipe is translated from Cookpad Italy. See original: Carbonara 2 Cooking Instructions 30 minutes 1 Gather all your ingredients. Fill a large pot with plenty of water, bring to a boil, and salt it. 2 Cut the guanciale into even pieces. Place it in a skillet and cook until it becomes crispy, turning from pink to golden brown and releasing its fat. 3 Prepare the egg. In a bowl, crack the egg, add black pepper, and mix. Add some of the Pecorino Romano and stir until you get a creamy mixture. 4 When the water boils, add the spaghetti. Cook for the time indicated on the package, but remove the pasta about 2 minutes early. Using a timer is helpful. 5 Keep the skillet warm. When the pasta is done, add it to the guanciale and toss well to coat and absorb the flavor for 1 minute. Turn off the heat, add the remaining Pecorino Romano, and pour in the egg mixture. Quickly toss everything together until the sauce is smooth and creamy. Plate the pasta, finish with another dash of freshly ground black pepper, and serve hot. 1 Gather all your ingredients. Fill a large pot with plenty of water, bring to a boil, and salt it. 1 Gather all your ingredients. Fill a large pot with plenty of water, bring to a boil, and salt it. 2 Cut the guanciale into even pieces. Place it in a skillet and cook until it becomes crispy, turning from pink to golden brown and releasing its fat. 2 Cut the guanciale into even pieces. Place it in a skillet and cook until it becomes crispy, turning from pink to golden brown and releasing its fat. 3 Prepare the egg. In a bowl, crack the egg, add black pepper, and mix. Add some of the Pecorino Romano and stir until you get a creamy mixture. 3 Prepare the egg. In a bowl, crack the egg, add black pepper, and mix. Add some of the Pecorino Romano and stir until you get a creamy mixture. 4 When the water boils, add the spaghetti. Cook for the time indicated on the package, but remove the pasta about 2 minutes early. Using a timer is helpful. 4 When the water boils, add the spaghetti. Cook for the time indicated on the package, but remove the pasta about 2 minutes early. Using a timer is helpful. 5 Keep the skillet warm. When the pasta is done, add it to the guanciale and toss well to coat and absorb the flavor for 1 minute. Turn off the heat, add the remaining Pecorino Romano, and pour in the egg mixture. Quickly toss everything together until the sauce is smooth and creamy. Plate the pasta, finish with another dash of freshly ground black pepper, and serve hot. 5 Keep the skillet warm. When the pasta is done, add it to the guanciale and toss well to coat and absorb the flavor for 1 minute. Turn off the heat, add the remaining Pecorino Romano, and pour in the egg mixture. Quickly toss everything together until the sauce is smooth and creamy. Plate the pasta, finish with another dash of freshly ground black pepper, and 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 Death by Chocolate Bundt Cake Mango Salsa Korean Style Chicken Wings Basic Perfect Scones using 100% strong bread flour Chicken with Spicy Tomato Creamy Sauce Death by Chocolate Bundt Cake Mango Salsa Korean Style Chicken Wings Basic Perfect Scones using 100% strong bread flour Chicken with Spicy Tomato Creamy Sauce Ayam Bawang (Mamak Style) Khatti meethi imli chutney Frozen green chutney Bharwa Baingan Achari (Eggplants stuffed with Indian spices) توری مسور دال Milk sharbat Sago fruits dessert Baked potatoes and vegetable sauce Orange and Cucumber juice Quick Chickpea salad Ayam Bawang (Mamak Style) Khatti meethi imli chutney Frozen green chutney Bharwa Baingan Achari (Eggplants stuffed with Indian spices) توری مسور دال Milk sharbat Sago fruits dessert Baked potatoes and vegetable sauce Orange and Cucumber juice Quick Chickpea salad