Spaghetti Alla Carbonara Charcoal Makers Spaghetti Recipes

TRADITIONAL ITALIAN SPAGHETTI CARBONARA

Steps:

• Cut the guanciale into small pieces then simmer in a frying pan over medium heat for about 2 or 3 minutes. When ready, turn off the heat, cover with a lid and set aside.
• Whisk grated Pecorino Romano with eggs. Add a little bit of ground black pepper. Stir quickly until you get a creamy sauce and set aside.
• Cook the spaghetti al dente in plenty of salted water, following the cooking time you find on the pasta packaging.
• With the help of a spaghetti spoon, drain when they are ready. Then put them in the frying pan, OVER HIGH HEAT, to season them properly with the fat of the guanciale.
• When the spaghetti and guanciale are sizzling in the pan, turn off the heat. Now quickly add the eggs and pecorino cream and stir. Pay attention to the consistency, which must be creamy, but not fluid. If you notice that your spaghetti carbonara is too liquid, add some grated pecorino. On the other hand, if you see that they are too sticky and dense, add 1 or 2 tablespoons of cooking water.
• With the help of a ladle and a fork, create a pasta nest and place it on a plate. Add guanciale (the one left in the pan), freshly grounded black pepper and grated pecorino Romano cheese to taste.

SPAGHETTI ALLA CARBONARA

Steps:

• Break egg yolks and whole eggs into a large bowl.
• Then grate the Parmesan directly on the eggs. Season with salt and pepper.
• Mix and set aside.
• Cut the guanciale into thin strips.
• Add 2 tablespoons of olive oil to a large skillet and, optionally, the butter (only used to enhance the creamy texture of the recipe if desired).
• Place the pan on a medium heat, and when the oil is hot enough, add the guanciale (or pancetta or bacon) strips.
• Lower the heat, and cook for 5 minutes, stirring regularly. Set aside.
• Cook the pasta according to the instructions on the pack, until al dente. Drain, retaining the cooking water, and immediately place the pasta into the pan containing the bacon.
• Add 2 ladles of the pasta cooking water, mix everything together with kitchen tongs, and cook over medium to high heat until the cooking water has completely evaporated.
• Pour 3 tablespoons of the pasta cooking water into the bowl containing the eggs and Parmesan, and immediately whisk until obtaining a smooth mixture.
• Remove the pan from the heat and, once its contents have cooled, stir in the egg and Parmesan mixture, which will create the typical creaminess of the recipe.
• Mix everything gently with kitchen tongs.

SPAGHETTI ALLA CARBONARA (CHARCOAL-MAKER'S SPAGHETTI)

Steps:

• In a medium bowl beat the eggs and cream together with a pinch of salt.
• Heat the oil and butter in a large skillet.
• Add the bacon and cook gently until the fat becomes transparent.
• In a large pan of boiling water, cook the spaghetti according to package directions, just to "al dente" (do not overcook).
• Drain pasta and add it to the bacon pan; stir well.
• Remove the pan from heat and stir in the egg mixture with 1 tablespoon of each of the grated cheeses.
• The eggs will coagulate as they blend with the hot pasta so work quickly.
• Stir until all pasta is coated with the thick yellow cream.
• Stir in the remainder of the cheese and freshly ground pepper to taste.
• Serve at once.

SPAGHETTI ALLA CARBONARA

Steps:

• Cook the pasta in a large pot of boiling water until tender.
• Meanwhile, in a large frying pan, heat the oil over medium heat.
• Add the pancetta and cook until lightly browned, for 3-4 minutes.
• In a large bowl, beat the eggs with the cream until blended.
• Stir in half a cup of parmigiano cheese and pepper.
• Drain the pasta and pour into the bowl with the egg and cream mixture.
• Toss together.
• Add the pancetta and drippings and toss again to coat well.
• Serve immediately.