Carbonara Recipe by Vivien Owabor
This recipe is translated from Cookpad Italy. See original: Carbonara Cooking Instructions 25 minutes 1 Start boiling the pasta (without coarse salt). 2 Take the guanciale, remove the rind, and cut it into fairly thick strips. 3 Let it sizzle in a pan over medium heat until the fat becomes transparent. No need to add extra oil, as it will cook in its own abundant fat. 4 Pour the fat into a small bowl. Put the guanciale back on the heat to make it crispy for a few minutes, then turn off the heat and set the guanciale aside. 5 Place the yolks in a bowl, add the Pecorino (reserving two tablespoons for garnish) and a sprinkle of freshly ground black pepper. Mix briefly with a spatula. 6 Add a small ladle of guanciale fat to make the yolk mixture creamy, thick, and velvety, mixing with the spatula. 7 Set aside half a cup of pasta cooking water and drain the pasta when it's al dente. 8 Pour the pasta into the pan where you cooked the guanciale, with the heat off, and add the yolk and Pecorino cream and a small ladle of cooking water. Mix very well to combine everything. If necessary, add more water. This step must be done off the heat. 9 When the carbonara pasta becomes super creamy, thanks to the heat of the pasta and the starches in the water, add the guanciale (reserving a few strips for garnish), mix briefly, and serve on plates. 10 Garnish with a sprinkle of Pecorino and a bit more pepper. Your Carbonara is ready! 1 Start boiling the pasta (without coarse salt). 1 Start boiling the pasta (without coarse salt). 2 Take the guanciale, remove the rind, and cut it into fairly thick strips. 2 Take the guanciale, remove the rind, and cut it into fairly thick strips. 3 Let it sizzle in a pan over medium heat until the fat becomes transparent. No need to add extra oil, as it will cook in its own abundant fat. 3 Let it sizzle in a pan over medium heat until the fat becomes transparent. No need to add extra oil, as it will cook in its own abundant fat. 4 Pour the fat into a small bowl. Put the guanciale back on the heat to make it crispy for a few minutes, then turn off the heat and set the guanciale aside. 4 Pour the fat into a small bowl. Put the guanciale back on the heat to make it crispy for a few minutes, then turn off the heat and set the guanciale aside. 5 Place the yolks in a bowl, add the Pecorino (reserving two tablespoons for garnish) and a sprinkle of freshly ground black pepper. Mix briefly with a spatula. 5 Place the yolks in a bowl, add the Pecorino (reserving two tablespoons for garnish) and a sprinkle of freshly ground black pepper. Mix briefly with a spatula. 6 Add a small ladle of guanciale fat to make the yolk mixture creamy, thick, and velvety, mixing with the spatula. 6 Add a small ladle of guanciale fat to make the yolk mixture creamy, thick, and velvety, mixing with the spatula. 7 Set aside half a cup of pasta cooking water and drain the pasta when it's al dente. 7 Set aside half a cup of pasta cooking water and drain the pasta when it's al dente. 8 Pour the pasta into the pan where you cooked the guanciale, with the heat off, and add the yolk and Pecorino cream and a small ladle of cooking water. Mix very well to combine everything. If necessary, add more water. This step must be done off the heat. 8 Pour the pasta into the pan where you cooked the guanciale, with the heat off, and add the yolk and Pecorino cream and a small ladle of cooking water. Mix very well to combine everything. If necessary, add more water. This step must be done off the heat. 9 When the carbonara pasta becomes super creamy, thanks to the heat of the pasta and the starches in the water, add the guanciale (reserving a few strips for garnish), mix briefly, and serve on plates. 9 When the carbonara pasta becomes super creamy, thanks to the heat of the pasta and the starches in the water, add the guanciale (reserving a few strips for garnish), mix briefly, and serve on plates. 10 Garnish with a sprinkle of Pecorino and a bit more pepper. Your Carbonara is ready! 10 Garnish with a sprinkle of Pecorino and a bit more pepper. Your Carbonara is ready! 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! 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