Spaghetti carbonara for Georgia❤️

• hidangan: 2
• masa aktif: 20 minutes

Bahan-bahan

300g bronze die-cut spaghetti

100g (in decreasing order of preference) guanciale, pancetta or bacon, cut into ~2cm cubes

2 egg yolks and 1 egg white

50g pecorino (at least, see recipe), freshly grated

Coarse pepper

Salt

Arahan

1. First, boil the water for the pasta while you prepare the carbonara sauce. You need the pasta water to be starchy enough at the end to use in the sauce, so about 1 liter (4 cups) of water for every 100g of pasta, and 10 g (~½ tablespoon) of coarse salt per liter (4 cups) of water.

2. For the sauce, mix together the egg and pecorino. The exact quantity of pecorino depends on the texture of the mixture; you want to add enough pecorino that the mixture is just solid enough that you can scoop it to the side of the bowl and doesn't slide back down.

3. Cook the pork in a pot over low heat. If you're using guanciale there's no need for oil, it's fatty enough on its own. For the alternatives you may need to add some olive oil depending the fattiness of the exact piece. You want the pork to warm up and slowly melt its fat, but not actually start frying yet. Stir occasionally. Do this for about 5 minutes, or until a good amount of fat has melted from the pork.

3. Boil your pasta for 1 minute less than the al dente time on the packet. In the last 2 minutes of the pasta cooking time, add the very coarsely ground black pepper to the pork skillet, whack it up to high, stirring once, until the pork has a nice crispy brown outside. Then turn the heat off.

4. Add the pasta and a cup of cooking liquid to the pork (reserving the rest of the cooking liquid) and stir, so the cooking liquid and the fat mix. Now add the pecorino/egg mixture, and stir immediately, so that the egg doesn't solidify in clumps, but rather mixes with the fat and the cooking liquid. Add more cooking water, bit by bit, until the sauce looks nice and creamy.

5. Season to taste. This is very important: every cheese and every pork product (especially when not using guanciale) is different.

6. Plate with some black pepper and pecorino as garnish

Pemakanan

• Kalori: Yes, definitely