Gluten Free Spaghetti Alla Carbonara Recipe by Pierre e Vivy - NoiFacciamoTuttoInCasa
Cooking Instructions 30 minutes 1 Start by preparing the guanciale. Cut it into slices about 1/2 inch (1 cm) thick, then slice those into strips. Place the guanciale in a skillet over low heat without adding any extra fat, and cook until it becomes crispy. Once the guanciale is ready, remove it from the pan, leaving the rendered fat behind, and drain it on paper towels. Meanwhile, bring a large pot of water to a boil for the spaghetti. 2 While the guanciale is cooking, grate the Pecorino Romano and set it aside. Place the 5 egg yolks in a mixing bowl (one yolk per serving, plus one for the pan, as my mom used to say!) and whisk until smooth and creamy. 3 Add the grated Pecorino Romano to the yolks and mix vigorously until well combined. For extra creaminess, you can gently warm the mixture over a double boiler while stirring constantly—just make sure the heat is very low! This will help create an even creamier sauce. Set aside. 4 While you’re preparing the sauce, cook the spaghetti in salted boiling water. When the pasta is al dente, drain it directly into the skillet with the guanciale fat. Add black pepper and toss everything together for about a minute. Turn off the heat, add the egg and cheese mixture, and stir quickly to combine until a creamy sauce forms. If the sauce is too thick, add a little pasta cooking water. 5 Finally, once the pasta is ready, add the crispy guanciale and toss everything together one last time. 6 Serve your spaghetti hot, finishing each plate with a generous sprinkle of black pepper. 7 This is a dish with an incredible flavor—simple, quick, and full of homemade taste. The creaminess you get by following a few small tips is the secret touch. Every ingredient brings its own character and unique flavor, making this dish a masterpiece for your taste buds! Give it a try and let us know what you think! Enjoy! Pierre and Vivy 1 Start by preparing the guanciale. Cut it into slices about 1/2 inch (1 cm) thick, then slice those into strips. Place the guanciale in a skillet over low heat without adding any extra fat, and cook until it becomes crispy. Once the guanciale is ready, remove it from the pan, leaving the rendered fat behind, and drain it on paper towels. Meanwhile, bring a large pot of water to a boil for the spaghetti. 1 Start by preparing the guanciale. Cut it into slices about 1/2 inch (1 cm) thick, then slice those into strips. Place the guanciale in a skillet over low heat without adding any extra fat, and cook until it becomes crispy. Once the guanciale is ready, remove it from the pan, leaving the rendered fat behind, and drain it on paper towels. Meanwhile, bring a large pot of water to a boil for the spaghetti. 2 While the guanciale is cooking, grate the Pecorino Romano and set it aside. Place the 5 egg yolks in a mixing bowl (one yolk per serving, plus one for the pan, as my mom used to say!) and whisk until smooth and creamy. 2 While the guanciale is cooking, grate the Pecorino Romano and set it aside. Place the 5 egg yolks in a mixing bowl (one yolk per serving, plus one for the pan, as my mom used to say!) and whisk until smooth and creamy. 3 Add the grated Pecorino Romano to the yolks and mix vigorously until well combined. For extra creaminess, you can gently warm the mixture over a double boiler while stirring constantly—just make sure the heat is very low! This will help create an even creamier sauce. Set aside. 3 Add the grated Pecorino Romano to the yolks and mix vigorously until well combined. For extra creaminess, you can gently warm the mixture over a double boiler while stirring constantly—just make sure the heat is very low! This will help create an even creamier sauce. Set aside. 4 While you’re preparing the sauce, cook the spaghetti in salted boiling water. When the pasta is al dente, drain it directly into the skillet with the guanciale fat. Add black pepper and toss everything together for about a minute. Turn off the heat, add the egg and cheese mixture, and stir quickly to combine until a creamy sauce forms. If the sauce is too thick, add a little pasta cooking water. 4 While you’re preparing the sauce, cook the spaghetti in salted boiling water. When the pasta is al dente, drain it directly into the skillet with the guanciale fat. Add black pepper and toss everything together for about a minute. Turn off the heat, add the egg and cheese mixture, and stir quickly to combine until a creamy sauce forms. If the sauce is too thick, add a little pasta cooking water. 5 Finally, once the pasta is ready, add the crispy guanciale and toss everything together one last time. 5 Finally, once the pasta is ready, add the crispy guanciale and toss everything together one last time. 6 Serve your spaghetti hot, finishing each plate with a generous sprinkle of black pepper. 6 Serve your spaghetti hot, finishing each plate with a generous sprinkle of black pepper. 7 This is a dish with an incredible flavor—simple, quick, and full of homemade taste. The creaminess you get by following a few small tips is the secret touch. Every ingredient brings its own character and unique flavor, making this dish a masterpiece for your taste buds! Give it a try and let us know what you think! Enjoy! Pierre and Vivy 7 This is a dish with an incredible flavor—simple, quick, and full of homemade taste. The creaminess you get by following a few small tips is the secret touch. Every ingredient brings its own character and unique flavor, making this dish a masterpiece for your taste buds! Give it a try and let us know what you think! Enjoy! 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