Mezzi Paccheri Alla Carbonara With Fluffy Egg Yolk And Guanciale Recipe by Eros Colella
Cooking Instructions 20 minutes 1 Place the guanciale in a hot skillet without adding oil or butter. 2 Cook the guanciale until it becomes crispy, then set it aside. You'll notice it has released its fat in the pan—don't discard it! 3 Put the eggs in a mixing bowl with black pepper, Pecorino Romano, and salt. Whisk until well combined. 4 Set the bowl over a pot of simmering water (double boiler) and keep whisking until the mixture becomes fluffy. 5 Cook the pasta until al dente, then transfer it with a little cooking water to the skillet with the guanciale fat. Toss or stir with a wooden spoon to combine. 6 Add the egg mixture and mix well, adding a bit more Pecorino, black pepper, and the crispy guanciale on top as a garnish. 7 Serve hot with a good red wine and plenty of good cheer. 1 Place the guanciale in a hot skillet without adding oil or butter. 1 Place the guanciale in a hot skillet without adding oil or butter. 2 Cook the guanciale until it becomes crispy, then set it aside. You'll notice it has released its fat in the pan—don't discard it! 2 Cook the guanciale until it becomes crispy, then set it aside. You'll notice it has released its fat in the pan—don't discard it! 3 Put the eggs in a mixing bowl with black pepper, Pecorino Romano, and salt. Whisk until well combined. 3 Put the eggs in a mixing bowl with black pepper, Pecorino Romano, and salt. Whisk until well combined. 4 Set the bowl over a pot of simmering water (double boiler) and keep whisking until the mixture becomes fluffy. 4 Set the bowl over a pot of simmering water (double boiler) and keep whisking until the mixture becomes fluffy. 5 Cook the pasta until al dente, then transfer it with a little cooking water to the skillet with the guanciale fat. Toss or stir with a wooden spoon to combine. 5 Cook the pasta until al dente, then transfer it with a little cooking water to the skillet with the guanciale fat. Toss or stir with a wooden spoon to combine. 6 Add the egg mixture and mix well, adding a bit more Pecorino, black pepper, and the crispy guanciale on top as a garnish. 6 Add the egg mixture and mix well, adding a bit more Pecorino, black pepper, and the crispy guanciale on top as a garnish. 7 Serve hot with a good red wine and plenty of good cheer. 7 Serve hot with a good red wine and plenty of good cheer. 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 🍅🌷 Lemon pepper wings Red velvet cake Instant Pot Pinto Beans Homemade Chorizo Pizza stuffed crescent rolls Lemon pepper wings Red velvet cake Instant Pot Pinto Beans Homemade Chorizo Pizza stuffed crescent rolls Special mix veg sabzi Matar(peas) pulav Coffee Loaf Black chana veg Upside down apple cake Karela fry Hake & Squid Casserole Jalebi Colourful fruits custard ice cream Chorizo and lemon chicken Special mix veg sabzi Matar(peas) pulav Coffee Loaf Black chana veg Upside down apple cake Karela fry Hake & Squid Casserole Jalebi Colourful fruits custard ice cream Chorizo and lemon chicken