What is one the plates that makes us thinking of Italy the most? What if, we say Carbonara? Are you hungry yet? We present you a great classic of the Italian cuisine, better known as the masterpiece of taste and happiness.
There are several discrepancies regarding its history and origin, but we all agree that a good one can be only prepared if raw materials high quality.
400g Spaghetti Pastificio Mancini
200g Guanciale - Cured Pork cheek
3 Eggs and 2 Yolks 100g Pecorino Romano
A bunch of pepper
- Put some pecorino cheese, eggs and pepper in a bowl. Mix all of them with a whisk or a fork, until the mixture is foamy.
- Removing the rind from the pillow and cutting into strips. Cook it gently in a pan until it has released its fat and become a crispy bit.
- At this point, lower the flame of the stove and remove the strips from the pan, where there will be only the melted fat to which you have to add a ladle of cooking water, which will release a bit of starch that helps to create the creamy effect and to thicken the egg slightly.
- Dip the spaghetti in plenty of lightly salted water and at the end of cooking, drain them, pour the spaghetti in the pan with fat of the pillow.
- Let them flavor for a couple of minutes on high heat.
- Take out the pan from the stove, wait one minute before adding the mixture with the eggs previously prepared.
- Once the desired consistency has been reached, add the crispy guanciale and serve with ground black pepper.
Italian grandmothers advice: Don't overcook the eggs, and remember to eat spaghetti al dente!